描述
Sicilian still red, Terre Siciliane IGT, produced by Graci, 2019 vintage. 100% Nerello Mascalese. 0.75 l bottle. A wine born on the slopes of Etna, a unique territory that gives Nerello Mascalese an unmistakable personality. Altitude: 1000 m above sea level. Soil composition: brown, of volcanic origin, rich in skeleton, ranging from sandy loam to sandy loam, neutral pH, not calcareous, rich to very rich in iron and high nitrogen content. Harvest: first week of November. Traditional red vinification without the use of selected yeasts, without temperature control in truncated cone-shaped oak vats, maceration on the skins for 25 days. Aged for 24 months in oak barrels with spontaneous malolactic fermentation. 12 months in bottle. An elegant nose combines pleasant notes of berries with a balsamic finish and hints of Mediterranean scrub. Spices, licorice, and rhubarb then emerge. A purplish-red color. The palate is soft and fresh, introducing velvety tannins and a savory finish. The very long finish reveals a perfect harmony between the aromas and flavors.
详情
香水
颜色
味道
服务于:
18 - 20 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour
搭配
- 创办年份: 2004
- 酿酒师: Alberto Aiello Graci, Emiliano Falsini
- 生产的瓶子: 85.000
- 公顷: 30
Grapes and volcano, these are the wines of Graci, unique interpreters of an extraordinary terroir. The winery is an old and majestic palmento skilfully restored by Alberto. Here, one part is occupied by the production structure, while another part, with cross vaults, still houses the old barrels and tools for wine production. 阅读更多
| 名称 | Graci Quota 1000 Barbabecchi 2019 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Terre Siciliane IGT |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 100% Nerello Mascalese |
| 国家 | Italy |
| 产地 | Sicily |
| 供应商 | Graci |
| 产地 | Village of Solicchiata, Town of Castiglione di Sicilia (Catania). |
| 气候 | Altitude: 1,000 m. a.s.l. |
| 土壤成分 | Volcanic, sandy and sandy loam, rich in the skeleton. It is a soil rich in iron and nitrogen with a neutral pH. |
| 每公顷产量 | 1,000 kg/hectare. |
| 收获 | First week of november |
| 酿酒工艺 | Traditional in red without using selected yeasts and without temperature control in truncated cone oak vats. Skin contact maceration for 25 days. |
| 陈酿 | 24 months in oak barrels with spontaneous malolactic fermentation. 12 months in the bottle. |

