Poggio di Sotto
Poggio di Sotto Brunello di Montalcino 2018
| 品名 | Brunello di Montalcino DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 产区 | Tuscany (Italy) |
| 葡萄品种 | 100% Sangiovese |
| 陈酿 | After racking, the wine matures in stainless steel and oak vats in a temperature-controlled environment until December/January. Afther that, it undergoes the malolactic fermentation. Afterwards, the wine is transferred to oak barrels from 25 to 30 hl for about four years. During this period, the Brunello will be given all the necessary attention such as racking, topping off, and analytical and sensory controls. At the end of the ageing, the wine is judged by a special public commission, and if deemed suitable it is bottled without filtration and without any treatment or addition. Ageing in the bottle lasts for at least one year. |
| 其他年份： | 2019 , 2020 |
描述
Brunello Poggio di Sotto is a wine produced with respect for tradition, in which the Sangiovese grapes can express their infinite potential in the most natural way possible. This achievement is reached thanks to a natural and non-interventionist farming method, except for the severity of thinning, and to a wine ageing made up of indigenous yeasts, steel vats but also oak vats for fermentation, medium-large barrels and long ageing times (4 years for Brunello), and no filtering before bottling.
奖项
-
2018
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2018
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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2018
93/100
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.
-
2018
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2018
3One of the most prestigious wine guides in Italy.
-
2018
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2018
4Italian Sommelier Association (AIS) guide
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2018
93/100
Wine spectator is the most influential wine guide on the internet.
详情
香水
颜色
味道
服务于：
18 - 20 °C.
长寿：
15 - 25 years
醒酒时间：
1 hour
搭配
- 创办年份: 1989
- 酿酒师: Federico Staderini, Luca Marrone
- 生产的瓶子: 45.000
- 公顷: 20
| 名称 | Poggio di Sotto Brunello di Montalcino 2018 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Brunello di Montalcino DOCG |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 葡萄品种 | 100% Sangiovese |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Poggio di Sotto |
| 产地 | Village of Castelnuovo dell’Abate (Siena). |
| 土壤成分 | Poor soil mainly composed of Marl. This kind of rock soil avoids on the one hand the stagnation of water and on the other allows water to emerge very easily from the deep layers of the soil. The big fragments of rock absorb heat during the day and give it back when it becomes cool in the evening. |
| 栽培系统 | Guyot. |
| 收获 | Usually between September and October. The grapes are picked by hand and are selected directly in the vineyards. When the grapes arrive in the wine factory in small boxes, they are once more accurately selected, destemmed and softly pressed. |
| 酿酒工艺 | Fermentation starts spontaneously with indigenous yeasts. Fermentation and maceration occur in steel vats and since 2001 also in oak vats. Fermentation is followed scrupulously through chemical and sensory analyses. Maceration lasts about 20 days, during which periodic pump-overs are carried out. Delestages are also carried out for better colour extraction. |
| 陈酿 | After racking, the wine matures in stainless steel and oak vats in a temperature-controlled environment until December/January. Afther that, it undergoes the malolactic fermentation. Afterwards, the wine is transferred to oak barrels from 25 to 30 hl for about four years. During this period, the Brunello will be given all the necessary attention such as racking, topping off, and analytical and sensory controls. At the end of the ageing, the wine is judged by a special public commission, and if deemed suitable it is bottled without filtration and without any treatment or addition. Ageing in the bottle lasts for at least one year. |
| 年产量 | 27000 瓶子 |