奖项
详情

香水

颜色

味道
服务于:
10 - 12 °C.
长寿:
10 - 15 years

搭配
- 创办年份: 1987
- 酿酒师: Andrea Costa
- 生产的瓶子: 200.000
- 公顷: 30
The Cooperative collects the grapes from two important production areas that give their name to the Chambave Appellation of Origin, including the villages of Chambave, Châtillon, Pontey, Saint Vincent, Saint Denis Verrayes and Nus.
The company's history is essentially based on people with solid roots in this glorious Alpine region and generations of skilled vinegrowers who are determined to achieve the highest quality from the vines. La Crotta di Vegneron continues the ancestral tradition of the farmers drawing its strength from the ancient relationship between indigenous vines and the terroir.
The Wines and Grappa spirits of La Crotta di Vegneron powerfully express the spirit of the Aosta Valley mountains through native or traditional vines, skilfully cultivated with pride. The winemaking processes are respectful of a unique terroir marked by various variants. 阅读更多


名称 | La Crotta di Vegneron Chambave Moscato Passito Prieure 0.375L 2020 |
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类型 | White dessert wine from grapes with noble rot dessert wine aromatic |
葡萄酒名称 | Valle d'Aosta DOC |
年份 | 2020 |
容量 | 0,375 l |
酒精度 | 14.0% 按体积 |
葡萄品种 | 100% Moscato Bianco/Moscato Reale |
国家 | Italy |
产地 | Aosta Valley |
供应商 | La Crotta di Vegneron |
故事 | In 1494, George de Challant offered Charles VIII, King of France, the Muscat Passé de Chambave. As many testimonies attest, this nectar has been produced since ancient times. The best bunches of white Muscat grapes are left to dry in special ventilated rooms; once the drying process is complete, the grapes are vinified traditionally: the resulting wine is left to rest until Christmas the year after the harvest. |
产地 | Chambave (Aosta) |
气候 | Altitude: 450-680 m. a.s.l. Exposure: South-East, South-West and North-East. |
土壤成分 | Morainic, steep sloped, loose sandy soil. |
栽培系统 | Guyot |
每公顷产量 | 7,600 kg/hectare |
收获 | Between the 20th of September and the 5th of October according to the vineyard's attitude. Selection of the ripest grapes with intact skin. |
酿酒工艺 | In stainless steel, with cold pre-fermentative skin maceration for 36/48 hours. |
陈酿 | 12 months in stainless steel, maturation on fine lees with frequent bâtonnage. |