Rattalino Massimo
Barolo Bussia Selezione 35 2017
| 品名 | DOCG Barolo |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 产区 | 皮埃蒙特 (Italy) |
| 葡萄品种 | 100% Nebbiolo |
| 陈酿 | 3 to 4 years in tonneaux, depending on the wine’s evolution, followed by 6 months in stainless steel tanks and a further 6 months in bottle. |
奖项
-
2017
91/100
《品醇客》(Decanter) 是一本葡萄酒与生活方式杂志，每月在全球约90个国家出版。杂志内容涵盖行业新闻、经典指南以及针对葡萄酒与烈酒的专业建议。
-
2017
91/100
詹姆斯·萨克林 (James Suckling) 是美国极具影响力的葡萄酒评论家和记者，曾在《葡萄酒观察家》(Wine Spectator) 任职30年。他于2010年离职并创立了自己的网站和指南 (JamesSuckling.com)。他专注于意大利和波尔多葡萄酒的研究。
详情
香水
颜色
味道
服务于：
18 - 20 °C
长寿：
超过25年
醒酒时间：
1小时
- 创办年份: 2002
- 酿酒师: Andrea Paglietti
- 生产的瓶子: 90.000
- 公顷: 4
| 名称 | Rattalino Barolo Bussia Selezione 35 2017 |
|---|---|
| 类型 | 红葡萄酒 醇 |
| 葡萄酒名称 | Barolo DOCG |
| 年份 | 2017 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 100% Nebbiolo |
| 国家 | Italy |
| 产地 | 皮埃蒙特 |
| 供应商 | Rattalino Massimo |
| 产地 | Monforte d’Alba (CN) |
| 气候 | Altitude: 300 m. a.s.l. Exposure: South and South-East. |
| 土壤成分 | Clay and fine sand. |
| 栽培系统 | Classical Guyot. |
| 每公顷产量 | Maximum of 6,500 kg. |
| 发酵温度 | 30-25 °C |
| 酿酒工艺 | In stainless steel vats with the submerged cap method and maceration on the skins for more than twenty days. The fermentation temperature is kept initially at 30 °C and then reduced to 25 °C. Around 20% of the grapes are semi-dried before vinification. The malolactic fermentation occurs at the end of alcoholic fermentation and after the drawing off. |
| 陈酿 | 3 to 4 years in tonneaux, depending on the wine’s evolution, followed by 6 months in stainless steel tanks and a further 6 months in bottle. |