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Girolamo Russo

Etna Rosso San Lorenzo Piano delle Colombe 2021

Red green still

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常规价格 HKD1,654.00
常规价格 HKD1,654.00 促销价
促销 售罄
立即可用 立即下单,20天内送达 最后剩下 1 瓶
品名 Etna DOC
酒瓶尺寸 0,75 l
酒精度 14.5% 按体积
产区 Sicily (Italy)
葡萄品种 100% Nerello Mascalese
陈酿 18 months in oak tonneau and one pre-used barrique. Minimum 12 months in bottle.
年份 2021
有机
产品名称 Etna Rosso San Lorenzo Piano delle Colombe 2021
区域 Sicily
国家 Italy
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搭配

Meat
Cheese
Matured cheese
Pork

生产者
Girolamo Russo
来自这个酒庄
  • 创办年份: 2005
  • 酿酒师: Emiliano Falsini
  • 生产的瓶子: 70.000
  • 公顷: 18
The Girolamo Russo estate was founded in 2005 by Giuseppe Russo, in memory of his late father. The family are native of Passopisciaro, one of the key villages at the heart of the rebirth of Etna’s most important grape variety, Nerello Mascalese.
This is the north face of Europe’s largest active volcano, Mount Etna, in the north-eastern corner of Sicily.
The Russos have 26 hectares of land in and around Passopisciaro, with 15 hectares of vineyards surrounded by olive and hazelnut groves. The vineyards are high up, between 650 and 780 metres above sea level, inland from the beautiful town of Taormina. Many of the free-standing bush vines are over 80 years old, surviving in harmony with Etna’s black, mineral-rich volcanic soil.
Giuseppe works the vineyards organically and makes the wines himself. He vinifies each parcel separately, seeking out their individual identities in a series of wines that reflect the diverse character of their terroirs.
Some lava flows are very recent, too recent even to plant on.
The area is broken up into sectors known as ‘contradas’. Each contrada has a name and is linked to one of Etna’s townships.
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名称 Girolamo Russo Etna Rosso San Lorenzo Piano delle Colombe 2021
类型 Red green still
葡萄酒名称 Etna DOC
年份 2021
容量 0,75 l
酒精度 14.5% 按体积
葡萄品种 100% Nerello Mascalese
国家 Italy
产地 Sicily
供应商 Girolamo Russo
产地 Contrada San Lorenzo (Randazzo)
气候 Altitude: 750 m. a.s.l. Exposure: Northern slopes of Mt. Etna.
土壤成分 Volcanic soil; sandy, rich in minerals.
栽培系统 “Modified” alberello on espaliers.
收获 Last week of October. Manual.
发酵温度 28-30 °C
发酵 Around 10 days, with local indigenous yeasts.
酿酒工艺 Fermentation vessels: small open vats. 18 days maceration of the skins. Malolactic fermentation: spontaneus, in the spring.
陈酿 18 months in oak tonneau and one pre-used barrique. Minimum 12 months in bottle.