描述
Still red wine from Tuscany IGT, 14.5% ABV, produced by Ricasoli 1141. 100% Merlot. 0.75 L bottle, 2019 vintage. A wine that embodies the history of Chianti Classico, produced by the most representative winery in the area. Thermoregulated fermentation at 24-27°C with maceration on the skins for 14-18 days. Aged for 18 months in oak barriques and tonneaux. The nose is distinguished by intense balsamic and spicy notes. Cocoa, pepper, licorice, and cinnamon blend with the fragrance of ripe red fruit. Intense and brilliant ruby red color. On the palate it is powerful and pleasant, with red fruit mingling with spices and the sweet, elegant tannins of the wood used for aging.
奖项
详情
香水
颜色
味道
服务于:
16 - 18 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour
搭配
- 创办年份: 1141
- 酿酒师: Carlo Ferrini
- 生产的瓶子: 2.500.000
- 公顷: 235
Francesco Ricasoli, current owner and President of the company, has generated new ideas and concepts to render the vineyards sustainable. The ongoing study of soil types and the clonal selection of the Brolio Sangiovese are among his greatest passions, and he has totally renovated the vineyards and completely mapped them. The new wines are therefore the expression of research carried out with the same scientific rigor of his illustrious ancestor but with a contemporary spirit, like a runner receiving the baton and carrying it forward with renewed energy. 阅读更多
| 名称 | Ricasoli 1141 Casalferro 2019 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Toscana IGT |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 100% Merlot |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Ricasoli 1141 |
| 产地 | Gaiole in Chianti (SI) |
| 气候 | Altitude: 350-400 m. a.s.l. Exposure: South. |
| 土壤成分 | Brown soils with a fine loamy-clayey texture, extremely calcareous, sub-alkaline pH. Poorly supplied with organic matter, well drained, very skeletal and with average available water capacity. |
| 收获 | At the beginning of September, the Merlot was harvested, starting with the vineyards with the ripest grapes and ending with those located in the highest areas. |
| 发酵温度 | 24-27 °C |
| 酿酒工艺 | Temperature-controlled fermentation at 24-27 °C with maceration on the skins for 14 8 days. |
| 陈酿 | 18 months of ageing in oak barriques and tonneaux. |

