• Pojer e Sandri Metodo Classico Brut Rosè
  • Pojer e Sandri Metodo Classico Brut Rosè
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Pojer e Sandri Trentino Alto Adige xtrawine-special-list

Pojer e Sandri

Pojer e Sandri Metodo Classico Brut Rosè

Rosé green classic method sparkling wine brut

有机和可持续 获奖最多
  • Pojer e Sandri Metodo Classico Brut Rosè
  • Pojer e Sandri Metodo Classico Brut Rosè
1 2
显示更多
Pojer e Sandri Trentino Alto Adige xtrawine-special-list
HKD280.00
HKD280.00
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Multiple purchases: add more bottles to cart with one click

$840.00

3瓶

最后剩下 4 瓶
品名 VSQ
酒瓶尺寸 0,75 l
酒精度 12.5% 按体积
产区 Trentino Alto Adige (Italy)
葡萄品种 50% Chardonnay, 50% Pinot Nero
陈酿 Disgorgement takes place after no less than 18/24 months on the lees.
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奖项

  • 89

    /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.

  • 89

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

  • 3

    One of the most prestigious wine guides in Italy.

1 3

详情

Perlage

气泡

Very fine perlage with a persistent crown.

Profumo

香水

Ample and complex bouquet, red fruits: marasca cherry and raspberry, clearly reminiscent of Pinot Noir, with hints of Chardonnay in the background: almond pate, hazelnut and hay. All complemented by aromas of Viennese pastry: vanilla, roasted barley coffee, cocoa.

Colore

颜色

Antique pink with coppery reflections.

Gusto

味道

On the palate it is frank, creamy and consistent, harmony is achieved after adequate dosage (Brut). The sapidity, a distinctive character of Chardonnay, cultivated at high altitude, makes it a very drinkable rosé.

服务于：

06 - 08 °C.

长寿：

05 - 10 years

Sparkling rosé wines

搭配

Ideal as an aperitif or for chatting in company.

Starters
Fish
Shellfish
Cheese
White fish

生产者
Pojer e Sandri
来自这个酒庄
  • 创办年份: 1975
  • 酿酒师: Mario Pojer
  • 生产的瓶子: 250.000
  • 公顷: 33
Faedo, 1975. Two young people, two hectares, few resources, a few ideas, a lot of courage and a dream: to produce high-quality natural wine from the vineyards on the Faedo hill, between the Adige Valley and the Cembra Valley, which many say had little vocation for growing vines.

Faedo 1998: We are already starting to show our thirst for innovation: we are among the first at a national level to market Chardonnay, which until then was practically unknown.

Faedo 2002: We patent the reduction and press vinification with nitrogen recovery, which drastically reduces the use of sulphites. We then begin to wash the grapes through the grape jacuzzi.

The arrival of Marianna, Matteo, Fiamma, Elisa and Federico has brought further life and energy to this dream in which passion and innovation are the keystone.

Faedo 2013: The Zero Infinito project is born: Zero chemical treatments in the countryside, Zero sulphur dioxide, Zero commercial yeasts, Zero clarifying agents, Zero filtrations, Zero antioxidants. 阅读更多
生产区域: Trentino Alto Adige
Trentino Alto Adige
Pojer e Sandri

名称 Pojer e Sandri Metodo Classico Brut Rosè
类型 Rosé green classic method sparkling wine brut
葡萄酒名称 VSQ
容量 0,75 l
酒精度 12.5% 按体积
葡萄品种 50% Chardonnay, 50% Pinot Nero
国家 Italy
产地 Trentino Alto Adige
供应商 Pojer e Sandri
产地 Faedo in locality Pianezzi, locality Palai, Cembra in locality Valbona
气候 Faedo in the locality of Pianezzi: 500 m. a.s.l. with south-west exposure; locality of Palai: 700 m. a.s.l. with south exposure; Cembra in the locality of Valbona (lateral valley of Val di Cembra): 450 m. a.s.l.
土壤成分 Faedo lies between the Permian formation of the porphyritic platform (volcanic rock) and the Werfenian deposits of sandstone, siltstone, marlstone, limestone and dolomite. The soil varies in depth from 30 to 100 cm, is of a silty-calcareous type and rests on a marly conglomerate. Valbona, on the other hand, was shaped in ancient times by the retreat of glaciers and later by the work of the Scorzai stream. Excavations in the porphyritic rock (volcanic origin) created dark brown sandy soils rich in skeleton.
栽培系统 "Pergoletta trentina aperta" with 6000 vines per hectare in Faedo and Guyot with 6200 vines per hectare in Cembra.
酿酒工艺 The base fermentation takes place in small oak barrels, the Pinot Noir in particular is placed in barrels previously used to age our 'Divino' distillate. The base wines remain 6 months on their yeast, with the 'hourglass effect' the wine is stirred weekly. In spring we move on to re-fermentation in the bottle.
陈酿 Disgorgement takes place after no less than 18/24 months on the lees.