Alpi Retiche del Frate 2021

描述

A still white wine from Lombardy, produced by Triacca, 12.5% ABV, 100% Sauvignon. Vintage 2021. A wine born from the passion of the Triacca family, Swiss winemakers since 1897, who have chosen Valtellina as their homeland for expressing their art. The grapes are stored for 12 hours in a cool environment to enhance their aromatic richness. After 12 hours of maceration on the skins and gentle pressing, the must ferments for 12-15 days at a controlled temperature of 17 degrees C. An inviting bouquet reminiscent of peppers, apricots, and tropical fruits, perfectly integrated with the alcohol and acidity. On the palate, it is dense, smooth, and full-bodied, with a surprising brilliance and persistence.

详情

香水

Inviting bouquet reminiscent of peppers, apricots and tropical fruits, perfectly integrated with alcohol and acidity.

颜色

Intense golden yellow.

味道

Dense, suave and full-bodied on the palate. It surprises with its brilliance and persistence.

服务于：

08 - 10 °C.

长寿：

05 - 10 years

生产者

生产者

Triacca

来自这个酒庄

• 创办年份: 1897
• 酿酒师: Luca Triacca, Barbara Tamburini, Vittorio Fiore
• 生产的瓶子: 350.000
• 公顷: 40

Towards the end of the 19th century, Domenico Triacca traded in wine between Valtellina and Valposchiavo (Grigioni, Switzerland), but he was an ambitious man and wanted to produce his own noble nectar independently, from his own grapes. In 1897 he bought 2000 square metres of vine-covered terrain in the Valgella area in Valtellina, Lombardy. This was the pivotal moment when what would become one of the most important wineries in Valtellina was created. Sadly, Domenico Triacca died in 1910 in an accident while transporting wine along Lake Poschiavo. The reins of this infant enterprise were passed to his widow, Orsola, and subsequently to the most diligent of his five children, Eugenio: farsighted, scrupulous, determined and highly successful.

In the Fifties our market extended all the way into the Engadine region, selling cask wine from wooden barrels. After the Second World War, the switch to bottles was made for the sake of quality, easier storage and to conform to consumer taste. A bottling plant was built, too, at Zalende in Switzerland, south of Poschiavo, for the Swiss operation. By acquiring a storage facility at Coira, it was possible to conquer and nurture the vital market of northern Graubünden, dominated until then by local merchants. As a result of this success, the company could invest profits in new vineyards. By this time the family already owned about 28 ha. In the Sixties the third generation took over: Gino (a skilful salesman), Domenico (an ambitious technician) and Rino (a scrupulous manager). At their side, the ever reliable Uncle Eugenio with his experience and charisma.

The Triacca winery reached a historic milestone in 1969. The idea of diversifying had been mulled over for a long while and, as a result of acquiring the glorious Madonnina estate in the Chianti Classico appellation, right in the heart of Tuscany, this was achieved. In the same year, the pearl of viticulture in the Valtellina region, Lombardy, La Gatta at Bianzone, a former Dominican monastery, with its vineyard of 13 ha, was acquired from the Mascioni winery in its entirety when they unexpectedly put it up for sale.

During the Nineties further expansion in the south of Tuscany took place with the acquisition of the Santavenere estate at Montepulciano and the fourth generation became involved: Giovanni, responsible for the Swiss market, and Luca, technical director for all three regions of production.

The following wines were awarded at the Mondial des Vins Extremes 2021:

- Sforzato di Valtellina DOCG Il Monastero 2017: Gold Medal

- Valtellina Superiore DOCG Riserva La Gatta 2017: Gold Medal 阅读更多

Lombardy

技术规格表

名称	Triacca Alpi Retiche del Frate 2021
类型	White green still
葡萄酒名称	Alpi Retiche IGT
年份	2021
容量	0,75 l
酒精度	12.5% 按体积
葡萄品种	100% Sauvignon
国家	Italy
产地	Lombardy
供应商	Triacca
产地	Bianzone, Tirano
土壤成分	Sandy clay, little humus and very permeable. Quite favourable factors for fragrance and preservation.
栽培系统	Guyot
发酵温度	17 °C
发酵	12 5 days.
酿酒工艺	After harvesting, the grapes are stored for 12 hours in a cool environment to enhance their aromatic richness. After a 12-hour maceration on the skins and soft pressing (0.5 atm), the must ferments for 12 5 days at a controlled temperature of 17 °C.
陈酿	5 months in stainless steel tanks.
总酸度	6.3 gr/L
残糖	1.5 gr/L