描述
A still organic white wine from Trentino-Alto Adige, 12.5% ABV, produced by Zeni. A 2024 Nosiola Palustella born from the passion of a family that has been producing quality wines since 1870. Carbonic maceration enhances fruitiness, followed by white fermentation in steel barrels. The two harvests are blended in January, and after a brief aging in small wooden barrels, it is bottled in spring. Delicately fruity with subtle hints of hazelnut. Intense straw yellow color. Dry and pleasantly fresh, a wine that tells the story of a unique terroir.
详情
香水
颜色
味道
服务于:
10 - 12 °C.
长寿:
03 - 05 years
搭配
- 创办年份: 1870
- 酿酒师: Fausto Zeni
- 生产的瓶子: 1.000.000
- 公顷: 35
Later the task was entrusted to Gaetano Zeni who in addition to the deliveries began to intercede also the products transported, among them the wine so much that in the 50's had a spacious cellar erected on the hills that from Bardolino extend to the south a few hundred meters from the slope east of Lake Garda.
At the moment Fausto Zeni is taking care of the enological part in the cellar, while his sister Federica is in charge of relations with public relations and marketing. In about 25 hectares of vineyards there are 5 denominations: Bardolino, near the headquarters, then moving to the east we have Valpolicella, Lugana, Custoza and Soave.
To mention the Wine Museum set up by the Company at the Costabella locality of Bardolino, the very spacious Bottaia where in about 1500 square meters lie different types of barrels and the beautiful "Tempio di Bacco" a room full of paintings that tells the figure of Bacchus. 阅读更多
| 名称 | Zeni Nosiola Palustella 2024 |
|---|---|
| 类型 | White organic still |
| 葡萄酒名称 | Trentino DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按体积 |
| 葡萄品种 | 100% Nosiola |
| 国家 | Italy |
| 产地 | Trentino Alto Adige |
| 供应商 | Zeni |
| 气候 | Altitude: 490 m. a.s.l. Exposure: South-West. |
| 土壤成分 | White dolomitic limestone marl, extremely skeletal and poor. |
| 栽培系统 | Guyot-pruned espalier. |
| 收获 | Mid-September. |
| 酿酒工艺 | Carbonic maceration to obtain greater fruitiness, followed by white fermentation in steel vats: it does not undergo malolactic fermentation, as the grapes with the small espalier training system enter the cellar with a very balanced acidity content. Racked to separate the yeasts, it rests in cold steel vats until February to perform tartaric stability. |
| 陈酿 | In January, the two vintages are blended and after a light passage in small wooden barrels, it is bottled in the spring. After a short resting period, it is put on sale. |
| 总酸度 | 5.8 gr/L |

