Monsupello
Pinot Nero Junior 2024
常规价格
HKD123.00
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| 品名 | Provincia di Pavia IGT |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 产区 | Lombardy (Italy) |
| 葡萄品种 | 100% Pinot Nero |
| 陈酿 | At racking, the flower wine is extracted, which, after three racking, will be put to refine and finish malolactic fermentation in steel tanks. It will then be bottled after light stabilization and microfiltration. |
| 年份 | 2024 |
| 产品名称 | Pinot Nero Junior 2024 |
| 颜色 | Ruby red. |
| 香水 | Broad and intense fruity bouquet. Clear notes of jam, morello cherry and small fruits. |
| 酿造方法 | Dry pruning in the Guyot method is carried out starting from late November, maintaining a number of 7-8 buds per vine. From May, with shoot thinning and suckering, superfluous shoots are removed and the main ones are tied; these are fundamental operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vineyards. At the beginning and end of August, after veraison, two cluster thinning operations are carried out to distribute the vine's production better among the closest shoots to the vine and to prevent cluster congestion (the main cause of gray mold attack in humid years); cluster thinning, which promotes better grape ripening, allows for a higher concentration of sugar and phenolic substances and better product health. For over 15 years, cover cropping has been practiced in the vineyards to create a more balanced canopy-root ratio of the vine and to preserve beneficial insects in the vineyard; for the same reason, low-impact pesticides are used and the use of chemical herbicides is avoided. Grape harvest is manual, in 18 kg crates. |
| 区域 | Lombardy |
| 国家 | Italy |
详情
香水
颜色
服务于：
14 -16 °C.
长寿：
05 - 10 years
醒酒时间：
1 hour
搭配
Meat
Cheese
Pork
生产者
Monsupello
来自这个酒庄
- 创办年份: 1893
- 酿酒师: Stefano Torre, Federico Fermini
- 生产的瓶子: 320.000
- 公顷: 50
Once upon a time, and it's still here. It's 1893 when the Boatti Family in the municipality of Oliva Gessi, in the heart of the Oltrepò Pavese, writes the most beautiful and important page in the history of Italian sparkling wine: at Cà del Tava, one of the great crus of the winery, the seal between Monsupello, Pinot Nero, and Chardonnay is stamped.
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. 阅读更多
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. 阅读更多
| 名称 | Monsupello Pinot Nero Junior 2024 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Provincia di Pavia IGT |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 100% Pinot Nero |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Monsupello |
| 产地 | First hillside area in the municipalities of Torricella Verzate and Oliva Gessi |
| 气候 | Exposure: South-West. |
| 土壤成分 | Clayey-limestone. |
| 栽培系统 | Guyot |
| 每公顷产量 | 70 q. |
| 收获 | Mid-September. |
| 生产工艺 | Dry pruning in the Guyot method is carried out starting from late November, maintaining a number of 7-8 buds per vine. From May, with shoot thinning and suckering, superfluous shoots are removed and the main ones are tied; these are fundamental operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vineyards. At the beginning and end of August, after veraison, two cluster thinning operations are carried out to distribute the vine's production better among the closest shoots to the vine and to prevent cluster congestion (the main cause of gray mold attack in humid years); cluster thinning, which promotes better grape ripening, allows for a higher concentration of sugar and phenolic substances and better product health. For over 15 years, cover cropping has been practiced in the vineyards to create a more balanced canopy-root ratio of the vine and to preserve beneficial insects in the vineyard; for the same reason, low-impact pesticides are used and the use of chemical herbicides is avoided. Grape harvest is manual, in 18 kg crates. |
| 酿酒工艺 | Vinification begins with destemming, to move, after a one-week period of cold pre-maceration, to alcoholic fermentation that will last about 12 days. |
| 陈酿 | At racking, the flower wine is extracted, which, after three racking, will be put to refine and finish malolactic fermentation in steel tanks. It will then be bottled after light stabilization and microfiltration. |
| 总酸度 | 5.8 gr/L |
| 克/升/升 (LPH) | 3.58 |
| 残糖 | 5.0 gr/L |
| 干提取物 | 26.0 gr/L |