Casa Sartori 1898
Sartori Valpolicella Classico Superiore Montegradella 2021
| 品名 | Valpolicella DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 产区 | Veneto (Italy) |
| 葡萄品种 | 45% Corvina, 30% Corvinone, 20% Rondinella, 5% Croatina |
| 陈酿 | After racking and subsequent malolactic fermentation, the wine is aged for about 18-24 months both in cement and in large oak casks. The wine then rests for a further 4 months in the bottle. |
奖项
-
2021
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
详情
香水
颜色
味道
服务于：
16 - 18 °C.
长寿：
05 - 10 years
醒酒时间：
1 hour
搭配
- 创办年份: 1898
- 酿酒师: Marco Dell'Eva, Franco Bernabei consulente
- 生产的瓶子: 15.000.000
- 公顷: 2.040
The heir, endowed with a superfine palate, like a tailor, was able to 'sew' with extreme care the wines to propose to his clientele, which grew year after year.
After the Second World War, numbers also soared. Then, in 1952, when Regolo passed away, his two sons took over the business, opening it up to the foreign market.
The 1990s marked a turning point in the management of Casa Vinicola Sartori, which saw the entry of the Sartori family into the Board of Directors of the Colognola ai Colli winery to implement an ambitious growth project in the production and distribution of wines at a worldwide level. A goal successfully achieved. 阅读更多
| 名称 | Sartori Valpolicella Classico Superiore Montegradella 2021 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Valpolicella DOC |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 45% Corvina, 30% Corvinone, 20% Rondinella, 5% Croatina |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Casa Sartori 1898 |
| 产地 | Vineyard located in the hills North of Verona |
| 土壤成分 | Chalky clay. |
| 酿酒工艺 | Selection of the best bunches from the vineyards of Montegradella. The grapes are gently pressed and left to ferment for 8 0 days at a controlled temperature; after pressing, a fraction of 10-20% of the must is removed to obtain a greater concentration of the skins during fermentation; this increases the colour and tannins of this wine. |
| 陈酿 | After racking and subsequent malolactic fermentation, the wine is aged for about 18-24 months both in cement and in large oak casks. The wine then rests for a further 4 months in the bottle. |