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Fortemasso

Barolo Castelletto Riserva 2013

红葡萄酒 醇

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常规价格 HKD885.00
常规价格 HKD885.00 促销价
促销 售罄

其他年份:

2016
立即可用 立即下单,20天内送达 仅剩下 1 件商品
品名 DOCG Barolo Riserva
酒瓶尺寸 0,75 l
酒精度 14.0% 按体积
产区 皮埃蒙特 (Italy)
葡萄品种 100% Nebbiolo
陈酿 At the end of maceration, the ageing period in wood begins, lasting an average of 40 months. This is followed by bottling and subsequent ageing in the bottle for a further 22 months.
其他年份: 2016
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描述

For the production of Barolo Castelletto Riserva, grapes from the vineyard parcel located in the highest position on the hill are used. The slow and late ripening of the Nebbiolo grapes make it rich and structured, giving them great ageing potential.

奖项

  • 2013

    93

    /100

    《品醇客》(Decanter) 是一本葡萄酒与生活方式杂志,每月在全球约90个国家出版。杂志内容涵盖行业新闻、经典指南以及针对葡萄酒与烈酒的专业建议。

  • 2013

    3

    此食品和葡萄酒出版物备受推崇,并提供意大利葡萄酒的最好评估。 它拥有一个由100多名专家提供公正,独立和可靠的评估的长期传统。

  • 2013

    93

    /100

    詹姆斯·萨克林 (James Suckling) 是美国极具影响力的葡萄酒评论家和记者,曾在《葡萄酒观察家》(Wine Spectator) 任职30年。他于2010年离职并创立了自己的网站和指南 (JamesSuckling.com)。他专注于意大利和波尔多葡萄酒的研究。

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详情

Profumo

香水

Clear, broad with delicate notes of violet, dried rose, cinnamon, liquorice and sweet tobacco.

Colore

颜色

Deep, bright ruby red with slight orange reflections.

Gusto

味道

Harmonic, full-bodied with delicate astringency. Powerful with a long, strong aftertaste that leaves room for fruity complexity.

服务于:

18 - 20 °C

长寿:

15 - 25年

醒酒时间:

1小时

酒体丰满和非常成熟的红葡萄酒

生产者
Fortemasso
来自这个酒庄
  • 酿酒师: Piero Ballario
  • 公顷: 5
该公司在历史悠久的卡斯特莱托(Castelletto)和普雷斯坦达(Pressenda)地区拥有葡萄园。 主要种植朗格地区的传统葡萄树,尤其是内比奥罗(Nebbiolo)和巴贝拉(Barbera)。 阅读更多

It goes perfectly with important and tasty dishes such as game and medium-aged cheeses. With ageing, it pairs with long-aged cheeses and dark chocolate.

肉类
野味
奶酪
陈年奶酪
猪肉

名称 Fortemasso Barolo Castelletto Riserva 2013
类型 红葡萄酒 醇
葡萄酒名称 Barolo DOCG
年份 2013
容量 0,75 l
酒精度 14.0% 按体积
葡萄品种 100% Nebbiolo
国家 Italy
产地 皮埃蒙特
供应商 Fortemasso
产地 Town of Monforte d’Alba (Cuneo).
气候 Altitude: 360-450 m. a.s.l. Exposure: South - East.
土壤成分 Diano sandstone composed of sand, silt and clay.
收获 By hand, with small crates.
酿酒工艺 After destemming, the must ferments in temperature-controlled stainless steel tanks and through daily pumping-over the aromas and colour are gently extracted from the skins. Using the submerged cap technique, the maceration phase begins, aimed at optimising extraction and stabilising the colour of the wine. This phase lasts on average 30 to 45 days, during which malolactic fermentation also takes place.
陈酿 At the end of maceration, the ageing period in wood begins, lasting an average of 40 months. This is followed by bottling and subsequent ageing in the bottle for a further 22 months.
年产量 5000 瓶子