San Simone
Perlae Rosé Prosecco Millesimato 2024
常规价格
HKD155.00
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| 品名 | Prosecco DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 11.5% 按体积 |
| 产区 | Friuli-Venezia Giulia (Italy) |
| 葡萄品种 | 85% Glera, 15% Pinot Nero |
| 陈酿 | Second fermentation of the cuvée (GleraPinot Noir) in pressurized tanks for about 30 days at controlled temperature (14-16 °C) until reaching 6 bar of pressure; the mass is then cooled to -4°C to halt the fermentation and kept at a controlled temperature of 8-10 °C for at least 3 months, to favor the natural contact with the yeast deposited at the bottom of the autoclave; followed by racking, refrigeration and filtration before the isobaric bottling. |
| 年份 | 2024 |
| 产品名称 | Perlae Rosé Prosecco Millesimato 2024 |
| 颜色 | Light pink, silky and radiant. |
| 香水 | Elegant, complex, fresh and fruity, with slight notes of blackberries and blueberry, accompanied by a delicate aroma of fresh & citric fruits. |
| 味道 | Light, rich in extract and acidity, of remarkable personality but gentle, reminiscent of wild berries and citrus fruits. |
| 搭配 | Ideal as an aperitif. Excellent with salmon, lobster, scampi, Japanese cuisine. |
| 区域 | Friuli-Venezia Giulia |
| 国家 | Italy |
详情
气泡
香水
颜色
味道
服务于：
06 - 08 °C.
长寿：
03 - 05 years
搭配
Starters
Fish
Shellfish
Cheese
Oily fish
White fish
Sushi
生产者
San Simone
来自这个酒庄
- 创办年份: 1915
- 酿酒师: Antonio Brait, Antonio Brisotto
- 生产的瓶子: 900.000
- 公顷: 65
San Simone was founded in Friuli by a family that has always believed in the extraordinary enological potential of its land and has more than hundred years of experience in wine-making. A family, four generations: a story full of dynamic and resolute characters. These were the talents of our great-grandfather and founder Gino Brisotto, who at the beginning of the last century with our great grandmother Olga, gave the first decisive impulse to the activity later followed by our grandparents, Antonio and Angela with perseverance and confidence to strengthened it.
Later on handed over to our parents, Gino and Liviana convinced that to grow and improve we must always be open to change, which gave birth to a new production project: San Simone. An adventure that started from the historical Brisotto cellars, in Prata and later shifted to the new premises in Porcia, where the company accelerated its pace on the road to quality. This project aims to handle with care even a minimum detail, from the vineyard to the bottle.
At the Concours Mondial Bruxelles, our Prosecco Doc Brut Millesimato Perlae Naonis 2021 was awarded the Gold Medal. 阅读更多
Later on handed over to our parents, Gino and Liviana convinced that to grow and improve we must always be open to change, which gave birth to a new production project: San Simone. An adventure that started from the historical Brisotto cellars, in Prata and later shifted to the new premises in Porcia, where the company accelerated its pace on the road to quality. This project aims to handle with care even a minimum detail, from the vineyard to the bottle.
At the Concours Mondial Bruxelles, our Prosecco Doc Brut Millesimato Perlae Naonis 2021 was awarded the Gold Medal. 阅读更多
| 名称 | San Simone Perlae Rosè Prosecco Millesimato 2024 |
|---|---|
| 类型 | Rosé charmat method sparkling wine brut |
| 葡萄酒名称 | Prosecco DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 11.5% 按体积 |
| 葡萄品种 | 85% Glera, 15% Pinot Nero |
| 国家 | Italy |
| 产地 | Friuli-Venezia Giulia |
| 供应商 | San Simone |
| 产地 | Friuli Venezia Giulia, western part of Grave and in the heart of Doc Prosecco, in the municipality of Azzano Decimo |
| 土壤成分 | Alluvial soil, loose clayey and moderately calcareous. |
| 栽培系统 | Guyot |
| 收获 | Pinot Nero I/II week of September, Glera II/III week of September. |
| 酿酒工艺 | Pinot Nero: destemming and a very short stay in steel tanks in contact with the skin. After racking and decanting starts the first phase of fermentation, rigorously controlled. Wine is then decanted to separate the yeast from it and remains there waiting for the second fermentation. Glera: destemming and gentle pressing, white fermentation for 10 days in stainless steel tanks thermo-controlled (16 8 °C), aging in stainless steel vats waiting for the sparkling process. |
| 陈酿 | Second fermentation of the cuvée (GleraPinot Noir) in pressurized tanks for about 30 days at controlled temperature (14 6 °C) until reaching 6 bar of pressure; the mass is then cooled to -4°C to halt the fermentation and kept at a controlled temperature of 8 0 °C for at least 3 months, to favor the natural contact with the yeast deposited at the bottom of the autoclave; followed by racking, refrigeration and filtration before the isobaric bottling. |