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Travaglino

Travaglino Cuvée 59 Brut

White classic method sparkling wine brut

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常规价格 HKD230.00
常规价格 HKD230.00 HKD
标价: 表示促销开始前产品的价格
促销价
促销 售罄

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$1,380.00

6瓶

$690.00

3瓶

立即可用
品名 Oltrepò Pavese Metodo Classico DOCG
酒瓶尺寸 0,75 l
酒精度 12.5% 按体积
产区 Lombardy (Italy)
葡萄品种 80% Pinot Nero, 20% Chardonnay
陈酿 In the bottle on the yeasts for at least 24 months.
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详情

Taste

味道

The agreeable complexity of white peach and floral aromas, combined with a lingering aftertaste, give this wine elegance and personality.

服务于:

06 - 08 °C.

长寿:

05 - 10 years

Charmat Method Sparkling Wines

搭配

Incomparable as an aperitif, and excellent with seafood.

Starters
Fish
Shellfish
Cheese
White fish

生产者
Travaglino
来自这个酒庄
  • 创办年份: 1868
  • 酿酒师: Donato Lanati, Achille Bergami
  • 生产的瓶子: 200.000
  • 公顷: 80
This year the Calvignano company presents some of its oenological jewels: two Oltrepò Pavese Metodo Classico, substantially different but joined by a logical thread that binds style and technical precision. They are the result of the best conditions: the vines enjoy a privileged exposure to the south and south-east, at an altitude between 250 and 300 meters above sea level, on a mainly brownish-calcareous and clayey soil, rich in marl and sandstones that give the grapes a unique aromatic heritage and a characteristic mineral verve.

Added to this is the fundamental contribution of the men who make up the team, a team of consolidated and first-rate managers and technicians, makers of a production that is permanently at the top of the name.
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名称 Travaglino Cuvée 59 Brut
类型 White classic method sparkling wine brut
葡萄酒名称 Oltrepò Pavese Metodo Classico DOCG
容量 0,75 l
酒精度 12.5% 按体积
葡萄品种 80% Pinot Nero, 20% Chardonnay
国家 Italy
产地 Lombardy
供应商 Travaglino
产地 Calvignano (PV)
气候 Altitude: 250-300 m. a.s.l. Exposure: South-East.
土壤成分 Clay-limestone on sandy marl.
酿酒工艺 White wine vinified with soft pressing and 45% yield. Fermentation at 18°C in stainless steel tanks. Tirage in May of the year following harvest, blending the best base wines.
陈酿 In the bottle on the yeasts for at least 24 months.