奖项
详情
香水
颜色
味道
服务于:
10 - 12 °C.
长寿:
10 - 15 years
搭配
- 创办年份: 2005
- 酿酒师: Emiliano Falsini
- 生产的瓶子: 60.000
- 公顷: 16
Tenuta di Castellaro came to life after a morning walk in the Piana di Castellaro, back in the summer of 2005. An ambitious project get born that day, and it keeps evolving nowadays. Massimo Lentsch and Stefania Frattolillo, entrepreneurs from Bergamo, were guided by the love for the amazing Lipari island and they wanted to create a real work of art. Tenuta di Castellaro winery is a pure expression of the volcanic territory of Aeolian Islands, magical and uncontaminated places that have hosted a dream transforming it into a unique reality. The 2000 square metres winery, built on the Lipari Island, is in fact a monument dedicated to landscape, art, architecture and technology, in full respect of nature, people and traditions.
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| 名称 | Tenuta di Castellaro Malvasia delle Lipari Passito 0.375L 2018 |
|---|---|
| 类型 | White green dessert wine dessert wine aromatic |
| 葡萄酒名称 | Malvasia delle Lipari DOC |
| 年份 | 2018 |
| 容量 | 0,375 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 95% Malvasia di Lipari |
| 国家 | Italy |
| 产地 | Sicily |
| 供应商 | Tenuta di Castellaro |
| 产地 | Lipari Island (Aeolian Islands) |
| 气候 | Altitude: 50 m. a.s.l. The climate is temperate, warm, windy and Mediterranean, with great temperature changes throughout the day. |
| 土壤成分 | Sandy, volcanic, deep, fertile and rich in microelements, on terraces facing southwest on the sea. |
| 栽培系统 | Head-training. |
| 收获 | By hand, with selection of bunches. |
| 生产工艺 | Natural withering leaving the grapes on special racks in the sun for about 15 days. The drying grapes are checked and covered in the evening every day to ensure maximum health and the best drying. |
| 酿酒工艺 | Direct pressing of the dried grapes in a pneumatic press. Clarification of the must only by static settling at 20°C, followed by fermentation in oak barrels. Fermentation occurs slowly and continues, even for months, until it stops naturally. |
| 陈酿 | Repeated decanting to clear the wine naturally precedes the subsequent bottling. At least 18 months in the bottile. |
| 残糖 | 150.0 gr/L |

