描述
Aromatic sweet white passito from Sicily, 13.5% ABV, produced by Tenuta di Castellaro on the island of Lipari. Blend: 95% Malvasia di Lipari. 0.375 L bottle, 2019 vintage. A wine born from a love for a unique territory and the desire to reclaim it, bringing to life a project combining land, vineyard, and people. Complex notes of ripe apricot, fig, elderberry, and raisins with hints of Mediterranean scrub. A perfect balance between sweetness and acidity makes it a pleasantly fresh wine, never cloying.
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 2019 |
|---|---|
| 类型 | White dessert wine dessert wine aromatic |
| 葡萄酒名称 | Malvasia delle Lipari DOC |
| 年份 | 2019 |
| 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 (Aeolian Islands) |
| 气候 | Temperate warm Mediterranean climate, with significant day-night temperature ranges. Ventilated. Altitude: 150 m. a.s.l. |
| 土壤成分 | Volcanic sandy soil, deep, fertile and rich in microelements, on terraces facing the sea. |
| 栽培系统 | Sapling |
| 收获 | Manual with grape selection during harvesting. |
| 生产工艺 | Natural with drying of the grapes in the sun for about 15 days on special racks. The drying grapes are checked, tended and covered every day in the evening 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 decantation at 20 °C, followed by fermentation in oak barrels. Fermentation takes place slowly and continues, even for months, until it stops naturally. |
| 陈酿 | Repeated racking to naturally clarify the wine, preceding subsequent bottling. At least 18 months in bottle. |
| 残糖 | 150.0 gr/L |

