Le Mortelle (Antinori)
Le Mortelle Maremma Toscana Vivia 2024
常规价格
HKD158.00
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| 品名 | Maremma Toscana DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.5% 按体积 |
| 产区 | Tuscany (Italy) |
| 葡萄品种 | Ansonica/Inzolia, Vermentino, Viognier |
| 陈酿 | On the lees for a short period in stainless steel tanks for approximately three months before being bottled. |
详情
香水
颜色
味道
服务于：
10 - 12 °C.
长寿：
03 - 05 years
搭配
Fish
Shellfish
Cheese
生产者
Le Mortelle (Antinori)
来自这个酒庄
- 创办年份: 1999
- 酿酒师: Renzo Cotarella
- 公顷: 160
Le Mortelle estate is in the heart of Maremma in Tuscany, near the town of Castiglione della Pescaia set in an extraordinary and fascinating position both for the territory’s unparalleled natural beauty and its historical heritage and culture. Since 1999, when the property was acquired, the family has dedicated their efforts to improving the vineyards and building the new winery with the firm belief that this area, slowly emerging on the Italian viticultural horizon, has great potential for the production of high quality wines.
Varieties grown in this area can fully express their own characteristics as well as the exceptional qualities of the terroir. The property extends over an area of 270 hectares (667 acres) 170 of which (420 acres) are planted with vineyards. 阅读更多
Varieties grown in this area can fully express their own characteristics as well as the exceptional qualities of the terroir. The property extends over an area of 270 hectares (667 acres) 170 of which (420 acres) are planted with vineyards. 阅读更多
| 名称 | Le Mortelle Maremma Toscana Vivia 2024 |
|---|---|
| 类型 | White still |
| 葡萄酒名称 | Maremma Toscana DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按体积 |
| 葡萄品种 | Ansonica/Inzolia, Vermentino, Viognier |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Le Mortelle (Antinori) |
| 发酵温度 | 16°C (61° F) |
| 酿酒工艺 | Upon arrival in the cellar, the grapes were gently pressed and each grape variety was fermented separately to maintain and accentuate its own unique characteristics. The must was then cooled down to a controlled temperature of 10° C (50°F) for 24 hours to favor a natural settling of the impurities. The clarified must was then transferred to temperature controlled stainless steel tanks for alcoholic fermentation at 16 °C (61 °F). |
| 陈酿 | On the lees for a short period in stainless steel tanks for approximately three months before being bottled. |