描述
Still white wine from Collio in Friuli-Venezia Giulia, 13.5% ABV, produced by Russiz Superiore. 100% Sauvignon Riserva, 2020 vintage. A wine born from the passion of Marco Felluga, a historic winery that has been producing excellent wines since 1967. The nose reveals fantastic, intense, and elegant vegetal and spicy notes such as sage and thyme, beautifully blended with yellow-fleshed fruits such as peach and apricot. Straw yellow with golden hues. On the palate, the freshness and savory blend beautifully. Structured and balanced, soft with good extract, and a long finish.
奖项
详情
香水
颜色
味道
服务于:
12 - 14 °C.
长寿:
05 - 10 years
搭配
- 创办年份: 1967
- 酿酒师: Giancarlo Tommasi, Giulio Tirel
- 生产的瓶子: 140.000
- 公顷: 50
Its name originates from the toponym of the hills where its vineyards are located and has always been synonymous with quality and excellence. The eagle of Russiz Superiore, the winery’s emblem, comes from the coat of arms of the Torre Tasso princes—a noble family that arrived in Friuli in 1273 and ruled for many years over the lands where the estate now stands, boasting a history of over 700 years. The estate spans 100 hectares, 50 of which are dedicated to vineyards. The planting density is 6,000 vines per hectare, with a predominant focus on white wine production. 阅读更多
| 名称 | Russiz Superiore Sauvignon Riserva Collio 2020 |
|---|---|
| 类型 | White green still |
| 葡萄酒名称 | Collio DOC |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 100% Sauvignon |
| 国家 | Italy |
| 产地 | Friuli-Venezia Giulia |
| 供应商 | Russiz Superiore |
| 产地 | Gradisca d'Isonzo (Gorizia) |
| 气候 | Altitude: 80-200 m. a.s.l. |
| 土壤成分 | Hilly, formed during the Eocene epoch with an alternation of marls (silts and calcareous clays) and sandstones (cemented sands). The soil is impermeable causing surface water run-off, which leads to a very gentle morphology. |
| 栽培系统 | Guyot |
| 每公顷产量 | 0.8 kg/hectare |
| 收获 | By hand, in mid and late September. |
| 酿酒工艺 | After harvesting, the grapes, 5% overripe, are separated from the stalks. The juice and pulp undergo cold maceration, then a gentle pressing to separate from the skins. 30% of the must is fermented in oak barrels and the remainder in stainless steel tanks. |
| 陈酿 | About 3 years on the lees before bottling. |
| 总酸度 | 6.0 gr/L |

