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Terre Cevico

Terre Cevico Romagna Sangiovese Appassimento 2021

Red still

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常规价格 HKD129.00
常规价格 HKD129.00 促销价
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品名 Romagna DOC
酒瓶尺寸 0,75 l
酒精度 14.5% 按体积
产区 Emilia-Romagna (Italy)
葡萄品种 100% Sangiovese
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描述

This Sangiovese brings back to the present days the antique withering technique where the grapes find their most intense flavour. The selection begins in the vineyard, choosing only the best bunches that will give, after a slow drying process and a careful vinification technique, a wine rich in aromas, fragrances and body.

详情

Profumo

香水

Delicate notes of violet and morello cherry.

Colore

颜色

Deep red with violet hues.

Gusto

味道

Dry, eveloping, and slightly tannic on the palate.

服务于:

16 - 18 °C.

长寿:

10 - 15 years

醒酒时间:

1 hour

Full Bodied and Very Aged Red Wines

搭配

Grilled meat courses, roasts, and hard cheeses.

Meat
Cheese
Pork

生产者
Terre Cevico
来自这个酒庄
  • 创办年份: 1963
  • 酿酒师: Pierluigi Zama
  • 生产的瓶子: 10.000.000
  • 公顷: 6.300
Terre Cevico was founded, as a cooperative, in 1963, producing wine from grapes grown by its members throughout Romagna.

In the 1960s and ’70s Terre Cevico began trading its wine, exclusively in bulk. A step forward, in the ’80s and ’90s, was that of selling in standard and larger-size bottles. Since 2000, in line with feedback from the market, Terre Cevico has started to produce and package wines in cartons and bottles for the HORECA channel.

Today Terre Cevico is a Group that operates principally in Emilia Romagna, but also with its own wineries in Veneto and Puglia. Terre Cevico’s wines are present in 69 countries around the world, especially in, Japan, Russia, Sweden, United States, Great Britain and Vietnam, with a consolidated group turnover of 196,7 million Euros.
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名称 Terre Cevico Romagna Sangiovese Appassimento 2021
类型 Red still
葡萄酒名称 Romagna DOC
年份 2021
容量 0,75 l
酒精度 14.5% 按体积
葡萄品种 100% Sangiovese
国家 Italy
产地 Emilia-Romagna
供应商 Terre Cevico
产地 Hills of the Romagna area.
酿酒工艺 Carefully selected Sangiovese grapes are destemmed and gently crushed in steel tanks. This is followed by a 3-week maceration and fermentation until the balance between sugars and alcohol is reached.