Marziano Abbona
Dogliani Papà Celso Bio Magnum 2021
| 品名 | Dogliani DOCG |
|---|---|
| 酒瓶尺寸 | 1,50 l |
| 酒精度 | 14.5% 按体积 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 100% Dolcetto |
| 陈酿 | In steel tanks until bottling. Then bottle-aged at a constant temperature of 14° C for three months before release. |
| 年份 | 2021 |
| 有机 | Sì |
| 产品名称 | Dogliani Papà Celso Bio Magnum 2021 |
| 颜色 | Dark purple. |
| 香水 | The olfactory spectrum is fascinating and reveals clean scents of violets, iris, incense, undergrowth, sour cherry, star anise, caraway, pure liquorice, almond. |
| 味道 | On the palate the wine enters with the right strength and structure, without neglecting the typical freshness and elegance, ending with sweet and balanced tannins. A persistent Dogliani, full-bodied and of assured longevity, easy to pair with typical Langa cuisine. |
| 区域 | Piedmont |
| 国家 | Italy |
描述
Dolcetto di Dogliani Papà Celso is a still red wine with a Controlled and Guaranteed Designation of Origin (DOCG) designation, produced from a red grape variety that has been present in Monferrato since the year 1000. The wine is made from vines planted in Dogliani, in southeastern Piedmont. The Dolcetto vines are trained using the Guyot system in an ancient soil dating back to the Serravallian era. The soil, composed of a sequence of regular layers of sand alternating with sandstone and marl, enjoys a cool, temperate continental climate. The Dolcetto di Dogliani Papà Celso from the Marziano Abbona winery is a wine with a strong personality, made from cuttings from the Doriolo vineyard. Once harvested, the grapes are destemmed and crushed, then left to ferment on indigenous yeasts in stainless steel tanks at a controlled temperature that reaches peaks ranging from 28°C to 30°C. This is followed by dry racking and settling, followed by transfer to stainless steel tanks. At this point, the wine must cold stabilize. Malolactic fermentation and aging follow, after which the wine is bottled; however, before being released for sale, it must age in the bottle at a constant temperature of 14°C for another 3 months. The result is a wine with unique characteristics, intense and consistent, an elegant, balanced and highly prized wine. A successful red wine, winner of numerous awards over the years, including multiple Gambero Rosso Tre Bicchieri awards, this Dolcetto is highly regarded by wine critics both nationally and internationally.
奖项
-
2021
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
详情
香水
颜色
味道
服务于：
14 -16 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
搭配
- 创办年份: 1970
- 酿酒师: Gianluca Marciano, Giuseppe Caviola
- 生产的瓶子: 350.000
- 公顷: 60
The Abbona winery was founded in 1970. Our house plunges its roots the everyday tradition of wine, a passion for tastes and scents renewing itself from past to future generations with a cultural patrimony evolving with the best care and devotion.
Our customers' support and approval to this concern induce us at the same time to a greater and greater zeal in improving our laborious and satisfactory activity.
The Langhe are based on soils of Miocenic origin of Helvetian type, composed by clayey marls rich in active limestone.
Its layout, looking like dolphin's backs, suggests a geometry varying continuously the exposure to the solar arc.
Sun, water and land are fundamental elements for the well-done success of a good year.
Doriolo, San Luigi, Rinaldi are names reminding immediately some of the most prestigious exposures of the Langa's territory, where a generous sun matches with an almost perfect composition of the soil. 阅读更多
| 名称 | Marziano Abbona Dogliani Papa Celso Magnum 2021 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Dogliani DOCG |
| 年份 | 2021 |
| 容量 | 1,50 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 100% Dolcetto |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Marziano Abbona |
| 产地 | Doriolo - Dogliani (CN) |
| 每公顷产量 | 70 q. |
| 酿酒工艺 | Destemming-crushing followed by alcoholic fermentation - spontaneous using indigenous yeasts - in contact with the skins in temperature-controlled steel tanks at peaks of 30-31 °C; duration 25 days. Dry racking and racking into steel tanks. Cold stabilisation avoiding the use of clarification products. Malolactic fermentation: completely carried out in steel immediately after alcoholic fermentation. |
| 陈酿 | In steel tanks until bottling. Then bottle-aged at a constant temperature of 14° C for three months before release. |
| 总酸度 | 5.49 gr/L |
| 克/升/升 (LPH) | 3.53 |
| 干提取物 | 30.5 gr/L |