描述
No words can describe what this wine means to Ruffino. A modern classic, Riserva Ducale Oro alone can recount over sixty years of qualitative evolution in Italian oenology. Riserva Ducale Oro has an unmistakable style, a vehicle for traditions even older than the wine. It is an integral part of the history of Chianti Classico - of the strong character, the innate desire to accept new challenges, together with the passion and warmth that animates this land.
奖项
详情
香水
颜色
味道
服务于:
18 - 20 °C
长寿:
10 -15年
醒酒时间:
1小时
- 创办年份: 1877
- 酿酒师: Gabriele Tacconi
- 生产的瓶子: 26.000.000
- 公顷: 600
如今,葡萄酒产区拥有 600 多公顷的葡萄园,分为八个庄园:六个在托斯卡纳:Poggio Casciano、Montemasso、Santedame、Gretole、La Solatia 和 Greppone Mazzi;两个在威尼托:Cà del Duca 和 La Duchessa。
Ruffino 于 1877 年在佛罗伦萨郊区的 Pontassieve 成立:总部与历史悠久的工厂仍位于同一地点,这些工厂经过多年的扩建、改建并配备了前卫技术,但从未忘记其历史性以及与原产地的联系。
2019 年,拉菲诺集团的产值超过了 1.3 亿欧元。 出口营业额非常重要:拉菲诺凭借完善和衔接紧密的销售网络在全球范围内销售。 自 2011 年起,该公司成为美国啤酒、葡萄酒和烈酒行业领先企业 Constellation Brands 的一部分。 阅读更多
| 名称 | Ruffino Chianti Classico Gran Selezione Riserva Ducale Oro 2020 |
|---|---|
| 类型 | 红葡萄酒 醇 |
| 葡萄酒名称 | Chianti Classico DOCG |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot |
| 国家 | Italy |
| 产地 | 托斯卡纳 |
| 供应商 | Ruffino |
| 产地 | The grapes for the production of Riserva Ducale Oro come from the Ruffino estates of Gretole, Santedame and Montemasso and the most prestigious production sites in Chianti Classico |
| 气候 | Averagely hot, dry summers and substantial temperature fluctuations between day and night, which ensure optimal ripening of the grapes and development of the aromas. Altitude: variable from 350 to 470 m. a.s.l. Exposure: mainly South-West and South-East. |
| 土壤成分 | Hilly land with poor soil of mixed clay and sand, generally rich in skeleton. |
| 栽培系统 | Spurred cordon. |
| 每公顷产量 | 5,500 kg/hectare |
| 收获 | The harvest began in mid-September and ended in mid-October. Riserva Ducale Oro Chianti Classico Riserva is produced with grapes meticulously selected by hand during harvest. |
| 发酵温度 | 28 °C |
| 酿酒工艺 | Alcoholic fermentation, assisted by pumping over and punching-down techniques, lasted 10 days in temperature-controlled stainless steel and cement vats at an average temperature of 28°C, followed by post-fermentation maceration on the skins for an additional 10 days or so. |
| 陈酿 | At the end of malolactic fermentation, the wine was aged for about 36 months in cement and steel vats. It then rested for 12 months in oak barriques. After bottling, the wine was further refined for 6 months in the bottle. |

