详情
香水
颜色
味道
服务于:
12 - 14 °C.
长寿:
03 - 05 years
搭配
Fish
Cheese
White fish
Fried fish
生产者
Poggio al Tesoro
来自这个酒庄
- 创办年份: 2001
- 酿酒师: Christian Coco
- 生产的瓶子: 588.000
- 公顷: 70
Poggio al Tesoro has firmly rooted itself in a remarkable region, defined by its distinct terroir and exceptional climate. Founded in 2001 in the heart of Bolgheri, it emerged from a vision to explore remarkable new frontiers, shaping a winery that embraces the future with both ambition and foresight.
Today, Marilisa and her daughters, Caterina and Carlotta, carry forward the pioneering spirit and deep respect for the environment that shaped its beginnings. With dedication and pride, they lead a sustainable, forward-thinking venture with a rich and captivating history. By integrating tradition with innovation, they maintain the profound bond between the land and its wines, guiding Poggio al Tesoro toward a future defined by authenticity and excellence. 阅读更多
Today, Marilisa and her daughters, Caterina and Carlotta, carry forward the pioneering spirit and deep respect for the environment that shaped its beginnings. With dedication and pride, they lead a sustainable, forward-thinking venture with a rich and captivating history. By integrating tradition with innovation, they maintain the profound bond between the land and its wines, guiding Poggio al Tesoro toward a future defined by authenticity and excellence. 阅读更多
| Name | Poggio al Tesoro Bolgheri Vermentino Solosole 2024 |
|---|---|
| Type | White green still |
| Denomination | Bolgheri DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% 按体积 |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Tuscany |
| Vendor | Poggio al Tesoro |
| Origin | Le Sondraie vineyard, near Fossa Camilla, Town of Castagneto Carducci (Livorno). |
| Climate | Altitude: 25 m. a.s.l. Exposure: West. |
| Soil composition | Deep, with sand, gravel and clay. |
| Cultivation system | Guyot. |
| Plants per hectare | 7,936. |
| Yield per hectare | 5,800 kg/hectare. |
| Fermentation temperature | 14 °C (57.2 °F) |
| Fermentation | 25 days. |
| Wine making | Soft pressing of the whole grapes before chilling. The fermentation starts with maceration with the skins at a controlled temperature. After this stage, the must is separated and fermented in stainless steel at low temperatures. |
| Aging | In stainless steel on fine lees with bâtonnage until June of the following year, followed by a few months of ageing in the bottle. |
| Total acidity | 5.75 gr/L |
| PH | 3.2 |
| Residual sugar | 2.5 gr/L |
| Dry extract | 20.5 gr/L |
| Allergens | Contains sulphites |

