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Venica

Venica Collio Traminer Aromatico 2024

White green still aromatic

有机和可持续
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常规价格 HKD235.00
常规价格 HKD235.00 促销价
促销 售罄

其他年份:

2022

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$2,820.00

12瓶

$1,410.00

6瓶

$705.00

3瓶

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Denomination Collio DOC
Size 0,75 l
Alcohol content 13.5% 按体积
Area Friuli-Venezia Giulia (Italy)
Grape varieties 100% Traminer Aromatico
Aging Subsequently 20% of the must fermented and aged on the lees for 5 months in 20hl-27hl oak barrels ad the rest in stainless steel vats. The wine was then assembled and boled during the full moon at the end of March.
其他年份: 2022
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详情

Profumo

香水

It is expressed with the typical scents of rosewater, orange blossom, lychee and white peach, with citrus essences and spicy touches.

Colore

颜色

Golden yellow.

Gusto

味道

Fresh and savoury, balanced, persistent, with a gentle aroma.

服务于:

12 - 14 °C.

长寿:

03 - 05 years

Full Bodied and Aged White Wines

搭配

Excellent with a wide range of starters and a perfect match for Asian cuisine, in parcular Japanese and Thai dishes. Excellent also with tasty cheeses, especially gorgonzola.

Pasta
Fish
Cheese
Blue cheese
Sushi
Spicy food

生产者
Venica
来自这个酒庄
  • 创办年份: 1930
  • 酿酒师: Gianni Venica, Francesco La Coppola
  • 生产的瓶子: 350.000
  • 公顷: 40
Time has passed since 1930, when Grandfather Daniele bought the company’s main building, giving birth to a new generation ready to consolidate its roots. Passing this threshold, the legacy of the past is enriched by new energies and new perspectives, a new era begins for Venica & Venica. 阅读更多

Name Venica Collio Traminer Aromatico 2024
Type White green still aromatic
Denomination Collio DOC
Vintage 2024
Size 0,75 l
Alcohol content 13.5% 按体积
Grape varieties 100% Traminer Aromatico
Country Italy
Region Friuli-Venezia Giulia
Vendor Venica
Story This grape that originally comes from the village Termeno in Alto Adige found in the centuries great expression and fame in cooler climates like Alsace.In our vineyards the best and coolest site for this grape is underneath the Ronco delle Mele hill while other locations resulted too warm.
Harvest The grapes were picked and de-stemmed on 27th August.
Wine making The must was then le on the skins for 18 hours at a temperature of 10° 2°c in tanks specially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentaon, thus reducing levels of anoxidants.
Aging Subsequently 20% of the must fermented and aged on the lees for 5 months in 20hl-27hl oak barrels ad the rest in stainless steel vats. The wine was then assembled and boled during the full moon at the end of March.
Total acidity 4.6 gr/L
Allergens Contains sulphites