Santa Cristina (Antinori)
Santa Cristina Valdichiana Vin Santo 0.375L 2021
| Denomination | Valdichiana DOC |
|---|---|
| Size | 0,375 l |
| Alcohol content | 13.5% 按体积 |
| Area | Tuscany (Italy) |
| Grape varieties | 50% Malvasia, 50% Trebbiano Toscano |
| Aging | After more than four yeasts of aging, the wine was bottled. |
描述
The ancient town of Cortona rises on a high hill not far from the cities of Siena and Perugia. On one side the wide plain, on the other side the hill and its hamlet. This is the view which can be enjoyed from the new Santa Cristina cellars, constructed in 2006 to confirm and renew the tradition of the wine of the same name, first produced in the year 1946.
详情
香水
颜色
味道
服务于：
10 - 12 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
搭配
- 创办年份: 2006
- 酿酒师: Filippo Bezzi, Fabrizio Balzi
The care and attention always given to the vineyards and in the cellar have been the stimulus for constant innovation and to deal with native and international varietals, giving rise to a family of different products but distinguished by the same style, the result of an unbreakable bond between the vineyard, terroir, and human labor.
The products of the family Santa Cristina were born from this simple philosophy, thanks to an ongoing dialogue with the earth. Since 1946 continues this dedication, to keep still pristine quality of Santa Cristina. 阅读更多
| Name | Santa Cristina Valdichiana Vin Santo 0.375L 2021 |
|---|---|
| Type | White dessert wine dessert wine |
| Denomination | Valdichiana DOC |
| Vintage | 2021 |
| Size | 0,375 l |
| Alcohol content | 13.5% 按体积 |
| Grape varieties | 50% Malvasia, 50% Trebbiano Toscano |
| Country | Italy |
| Region | Tuscany |
| Vendor | Santa Cristina (Antinori) |
| Harvest | The harvest, with the crop picked directly onto the trays to be used during the drying process, assisted in this way in preserving to the maximum extent the integrity of the grapes. |
| Wine making | After the drying process, which lasted approximately four and a half months, the grapes, with a high sugar content, were given a soft pressing and the must transferred directly into oak barrels, where it slowly fermented. The fermentation stopped when the wine reached 13 °C of alcohol, leaving much residual sugar in the wines. The fermentation was generated principally by older "mother yeasts" from the Valdichiana along with carefully chosen selected yeasts. |
| Aging | After more than four yeasts of aging, the wine was bottled. |
| Allergens | Contains sulphites |