Umani Ronchi
Maximo Botrytis Cinerea 0.375L 2021
| 品名 | IGT Marche |
|---|---|
| 酒瓶尺寸 | 0,375 l |
| 酒精度 | 12.5% 按体积 |
| 产区 | 马尔凯 (Italy) |
| 葡萄品种 | 100% Sauvignon |
| 陈酿 | For about a year in small stainless steel containers before being bottled. |
描述
It is created in the highest part of the Villa Bianchi estate where, thanks to the extraordinary climatic conditions determined by the alternation of high humidity and drier ventilation at fairly low temperatures, the Sauvignon Blanc grapes are attacked by Botrytis Cinerea mould in its noblest form, giving this wine incredibly complex and rare flavours and aromas. Maximo is a unique wine in the Marche region wine scene.
奖项
-
2021
4指南侍酒师的意大利协会（FIS）。 十多年来这个葡萄酒指南是意大利最权威的葡萄酒指南之一。
详情
香水
颜色
味道
服务于：
10 - 12 °C
长寿：
10 -15年
- 创办年份: 1955
- 酿酒师: Giacomo Mattioli, Beppe Caviola
- 生产的瓶子: 2.900.000
- 公顷: 210
目前，公司的葡萄园总面积达 210 公顷，分布在 12 块各具特色的地块上，尊重并加强了马尔凯和阿布鲁佐的风土和本地葡萄品种。为了酿造出可与世界顶级葡萄酒相媲美的创新型葡萄酒，酒庄对一些最具代表性的国际葡萄品种进行了深入研究，如霞多丽、长相思、赤霞珠和梅洛。
在如此热情的投入下，1994年份的Pèlago葡萄酒取得了最轰动的成绩，它于1997年获得了伦敦著名的国际葡萄酒大赛（International Wine Challege）的冠军，并被《葡萄酒爱好者》杂志（Wine Enthusiast）以97/100的高分列入1998年度百佳葡萄酒名单。 Umani Ronchi S.p.A.公司取得了丰硕的成果，不仅以其卓越的产品赢得了权威机构的认可，而且还生产出了更多供大众消费的葡萄酒。 阅读更多
| 名称 | Umani Ronchi Maximo Botrytis Cinerea 0.375L 2021 |
|---|---|
| 类型 | 白葡萄酒 葡萄干甜 甜 |
| 葡萄酒名称 | Marche IGT |
| 年份 | 2021 |
| 容量 | 0,375 l |
| 酒精度 | 12.5% 按体积 |
| 葡萄品种 | 100% Sauvignon |
| 国家 | Italy |
| 产地 | 马尔凯 |
| 供应商 | Umani Ronchi |
| 产地 | Osimo (Ancona). |
| 气候 | Altitude: 180 m. a.s.l. Exposure: North. |
| 土壤成分 | Alluvial, with a considerable proportion of gravel which promotes good drainage of the water. |
| 栽培系统 | Guyot. |
| 每公顷产量 | Rarely reaches 2,000 kg/hectare. |
| 收获 | By hand, with the grapes are picked and transported in crates. The harvest is carried out in at least three stages. The sorting of the grapes is extremely delicate and aimed at picking only those bunches, or portions of them, that have reached the right degree of concentration (30-35°BABO) due to the attack by noble rot. Often, the last passage does not take place until mid-December. |
| 发酵温度 | 15 °C |
| 酿酒工艺 | The grapes are pressed whole through a small, gentle press. After static decantation, the resulting must is fermented on its yeasts at a temperature of 15°C for a month. |
| 陈酿 | For about a year in small stainless steel containers before being bottled. |