描述
Fumin is an ancient autochthonous vine of the Aosta Valley, characterized by a deep skin colour, verging to blue when ripening. With its slow maturation, a traditional wine-making process and subsequent passage in various kinds of wood, this vine offers us a product with the characteristics of a great wine: fine, elegant and complex. The perfect expression of a unique terroir.
奖项
详情

香水

颜色

味道
服务于:
16 - 18 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour

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 Fumin Esprit Follet 2021 |
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类型 | Red green still |
葡萄酒名称 | Valle d'Aosta DOC |
年份 | 2021 |
容量 | 0,75 l |
酒精度 | 13.5% 按体积 |
葡萄品种 | 100% Fumin |
国家 | Italy |
产地 | Aosta Valley |
供应商 | La Crotta di Vegneron |
产地 | Chambave (Aosta) |
气候 | Altitude: 450-550 m. a.s.l. Exposure: South-East, South-West. |
土壤成分 | Morainic, loose, sandy, and medium sloped. |
栽培系统 | Guyot and spurred cordon. |
每公顷产量 | 7,400 kg/hectare |
收获 | Third week of October. |
发酵温度 | 28-30 °C |
发酵 | 15 days. |
酿酒工艺 | Fermentation in steel at 28-30°C for 15 days with frequent pumping-over. |
陈酿 | In small and large-sized casks made of different types of wood, for 12 months, then in glass for 5 months. |