Myo (Zorzettig)
Zorzettig Myo Sauvignon 2023
其他年份：
2021| Denomination | Colli Orientali del Friuli DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% 按体积 |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | On the lees for 6 months with weekly battonage 90% steel and up to 10% in barrique, with selection of historic vintages. Bottling and refining for 6 months in bottle. |
| 其他年份： | 2021 |
描述
The Beccacccia di Mare, graceful and exuberant; it interprets the extraordinary bond with the lagoons of Friuli.
奖项
-
2023
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
94/100
One of the most prestigious wine guides in Italy.
详情
香水
颜色
味道
服务于：
12 - 14 °C.
长寿：
03 - 05 years
搭配
- 酿酒师: Saverio Di Giacomo
This represents a new approach to viticulture, yielding wines that look to a sustainable future. From the great whites to the traditional Friulian reds, each wine embodies quality, selection, loving care and commitment. Commitment to a winegrowing area and its People. Our People. 阅读更多
| Name | Zorzettig Myo Sauvignon 2023 |
|---|---|
| Type | White still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% 按体积 |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Myo (Zorzettig) |
| Origin | Vineyards of Spessa and Ipplis di Premariacco (Udine) |
| Climate | Altitude: 250 m. a.s.l. Orientation: North, South-East. |
| Soil composition | Clayey. Ponca, characteristic stratification of sandstone marls of Eocene origin. |
| Cultivation system | Double overturned. |
| Plants per hectare | 3700 |
| Yield per hectare | 50 q. |
| Harvest | By hand with careful selection of the bunches; mid-September. |
| Wine making | Cold maceration for 12 hours; fermentation in steel tanks. |
| Aging | On the lees for 6 months with weekly battonage 90% steel and up to 10% in barrique, with selection of historic vintages. Bottling and refining for 6 months in bottle. |
| Total acidity | 5.43 gr/L |
| Residual sugar | 1.1 gr/L |
| Dry extract | 19.1 gr/L |
| Allergens | Contains sulphites |