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Tenimenti Civa

Tenimenti Civa Spumante Ribolla Gialla Collezione Privata

White charmat method sparkling wine

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常规价格 HKD130.00
常规价格 HKD130.00 HKD144.00
标价: 表示促销开始前产品的价格
促销价
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$390.00

3瓶

最后剩下 4 瓶
品名 Friuli DOC
酒瓶尺寸 0,75 l
酒精度 12.0% 按体积
产区 Friuli-Venezia Giulia (Italy)
葡萄品种 100% Ribolla Gialla
陈酿 The sparkling wine matures for 4-6 months in the autoclaves enriching itself with substances and perfumes released by the lysis of the yeast. It is then bottled in isobaric conditions to avoid the dispersion of carbon dioxide. The wine rests for a period of time in the dark and silence of our cellar before being put on the market.
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描述

It is the symbol of our company. It has its cradle of origin in a part of Friuli Colli Orientali and in the Collio, Italian and Slovenian. The history of Ribolla is richly documented. The first document attesting the existence of a Ribolla wine, which was produced with different varieties, dates back to 1207. But we must wait a few centuries before finding a writing with a certain reference to the vine, it was 1822! Yellow Ribolla has been used as a unique variety for about seventy years. Initially it was only partially fermented must, today it is very appreciated as a dry still wine and as a sparkling wine.

奖项

  • 4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

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详情

Profumo

香水

There is a delicate bouquet of sage, nocelle, citrus and pear.

Colore

颜色

Straw yellow.

Gusto

味道

Distinguished by pleasant freshness and flavor. Wide in the mouth. The thin bubbles of carbon dioxide are well fused to the structure of the wine. The closure is marked by citrus notes.

服务于:

06 - 08 °C.

长寿:

03 - 05 years

Charmat Method Sparkling Wines

搭配

Recommended on delicate fried vegetables. Try it with a crouton of organic bread spread with a thin layer of butter, on which lay a slice of carpaccio of salmon trout.

Starters
Fish
Shellfish
Cheese
White fish

生产者
Tenimenti Civa
来自这个酒庄
  • 创办年份: 2016
  • 酿酒师: Adriano Copetti
  • 生产的瓶子: 700.000
  • 公顷: 60
The company of Valerio Civa expands visibly: more than doubled the hectares of vineyards owned (from 24 to 58) and the bottles produced (from almost 300 thousand to 700 thousand), in just one year. The ambitious project to further improve the quality of the native Friulian vines has borne fruit, moreover, this young reality - launched in 2016 - had in mind the steps to be taken to achieve significant results.

It is already clear from the aesthetic choice of the bottles, large, dark and heavy, with opulent labels: a clear signal for the consumer, who must be able to immediately perceive the quality and importance of the product.

It should not be forgotten that Valerio Civa focuses on large retailers, with its wines usually present on the shelves of Auchan and other large supermarkets, a sales area where packaging plays a fundamental role.

Another communicative choice is the 85/15 logo imprinted on the labels, which indicates wines obtained for 85% with the vine of the Denomination and for 15% with the best cultivars of the estate.

A production therefore with a well-defined target market, with a quality level that rewrites the rules of the game.
Wines of the producer.
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名称 Tenimenti Civa Spumante Ribolla Gialla Collezione Privata
类型 White charmat method sparkling wine
葡萄酒名称 Friuli DOC
容量 0,75 l
酒精度 12.0% 按体积
葡萄品种 100% Ribolla Gialla
国家 Italy
产地 Friuli-Venezia Giulia
供应商 Tenimenti Civa
产地 Fraz. Bellazoia - Povoletto (UD)
气候 Exposure: South/South-West.
栽培系统 Guyot
每公顷产量 140 q
收获 The grapes are harvested by hand and machine at the beginning of September and during the coolest hours of the day.
酿酒工艺 After the harvest, the grapes are pressed and then gently pressed. The flower must is then decanted at a temperature of 8 °C for 24 hours, followed by alcoholic fermentation in steel containers at a controlled temperature. After this phase, the base wine is destined for re-fermentation in an autoclave, which is completed in about 2 weeks.
陈酿 The sparkling wine matures for 4-6 months in the autoclaves enriching itself with substances and perfumes released by the lysis of the yeast. It is then bottled in isobaric conditions to avoid the dispersion of carbon dioxide. The wine rests for a period of time in the dark and silence of our cellar before being put on the market.