Casa E. di Mirafiore
Mirafiore Langhe Nascetta 2021
其他年份：
2022| 品名 | Langhe DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按体积 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 100% Nascetta |
| 陈酿 | The wine is racked between eight and ten days after the completion of fermentation and remains on its fine lees until the beginning of spring, when preparation for bottling begins. |
| 其他年份： | 2022 |
奖项
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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.
-
2021
90/100
Wine spectator is the most influential wine guide on the internet.
详情
香水
颜色
味道
服务于：
10 - 12 °C.
长寿：
05 - 10 years
搭配
- 创办年份: 1878
- 酿酒师: Andrea Conti
- 生产的瓶子: 200.000
- 公顷: 25
Since 1878, Casa E. Di Mirafiore has been overlooking this UNESCO world heritage landscape with his estates in Barolo and Serralunga, the heart of one of the world's most famous wines: Barolo. It is also thanks to Casa E. Di Mirafiore that the world is aware of Barolo. It is in fact the first winery to export Barolo worldwide.
This estate is synonymous with quality, as it is home to two of the best Cru vineyards in the Langhe: Lazzarito (on one of Serralunga d'Alba's most magnificent slopes) and Paiagallo.
In this town, Serralunga d'Alba, tradition is never forgotten. Even today, the style of Casa E. Mirafiore is defined by fermentation in concrete tanks and enormous Slavonian oak barrels for ageing. 阅读更多
| 名称 | Mirafiore Langhe Nascetta 2021 |
|---|---|
| 类型 | White organic still |
| 葡萄酒名称 | Langhe DOC |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按体积 |
| 葡萄品种 | 100% Nascetta |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Casa E. di Mirafiore |
| 产地 | Municipality of Serralunga d’Alba |
| 气候 | Altitude: 300 m. a.s.l. Exposure: South, South-East. |
| 土壤成分 | Clay soils rich in calcareous marl. |
| 每公顷产量 | 55 hl |
| 收获 | The grapes, harvested into small 20 kg crates, are brought immediately into the cellar. |
| 酿酒工艺 | If necessary, they are cooled in a cooling cell to a temperature of 12/15 °C and then pressed. They are not subject to traditional destemming in order to prevent the stems from being damaged and to very gently extract only the free-run juice. The must decants in the tank for 24/36 hours, during which time the coarser sediments settle and are separated from the must by racking. At this point, the clear must is brought to a temperature of 16 °C to facilitate the start of alcoholic fermentation, which usually lasts at least three weeks. |
| 陈酿 | The wine is racked between eight and ten days after the completion of fermentation and remains on its fine lees until the beginning of spring, when preparation for bottling begins. |