Albana Santa Lusa 2022

描述

Organic dry white wine from Romagna, 13.5% ABV, 100% Albana. Produced by Ancarani, a family-run winery that grows Albana, Sangiovese, Centesimino, Famoso, and Trebbiano. 0.75 L bottle, 2022 vintage. A wine that expresses a passion for the land and the Romagna winemaking tradition, with a winemaking process that enhances the characteristics of the native grape variety. Yellow flowers, ripe peach and apricot, and turmeric. Very intense golden yellow with amber highlights. Soft and full-bodied on the palate, evoking the warmth and persistence of traditional fermentation. Tannic and savory on the finish, with hints of medicinal herbs that bring a sense of freshness.

詳細資訊

香水

Yellow flowers, ripe peach and apricot, turmeric.

顏色

Very intense golden yellow with amber reflections.

味道

Soft, thick entry that traces the warmth and persistence of traditional fermentations. Tannic and savoury finish with a hint of medicinal herbs that brings back freshness.

服務於：

12 - 14 °C.

長壽：

03 - 05 years

製造商

製造商

Ancarani

來自這個酒莊

• 釀酒師: Claudio Ancarani
• 生產的瓶子: 50.000
• 公頃: 13

We cultivate the vineyards of high vocation in the hills of Faenza near the ‘Oriolo dei Fichi’ zone, fortified historical site dating back to 1457, among the oldest in Italy .

Total is the respect of the native varieties preserved in the old family vineyards and renovated in the newly developed systems .

Sangiovese , Albana , Burson , Centesimino , Famoso , are some of the native varieties grown with respect for tradition . 閱讀更多

Emilia-Romagna

技術規格表

名称	Ancarani Albana secco Santa Lusa 2022
类型	White organic still dry
葡萄酒名称	Romagna Albana DOCG
年份	2022
容量	0,75 l
酒精度	13.5% 按體積
葡萄品种	100% Albana
国家	Italy
产地	Emilia-Romagna
供应商	Ancarani
产地	Oriolo dei Fichi - Faenza (RA)
气候	Exposure: East and north-east. Position: Hilly at about 120 30 m a.s.l.
土壤成分	"Marzana' or Pleistocene yellow sands with a strong presence of limestone and fossils.
收获	Manual with selection of the best bunches, several passages, in the first half of September.
酿酒工艺	Destemming and traditional fermentation maceration on the skins with its own yeasts for about 4 days. Soft pressing, no more than 0.8 bar, for gentle and intense extraction of aromas.
陈酿	Maturation for 4 months on natural ferments. Decanting and ageing in cement vats for at least 10 months to ensure natural clarification and evolution of the structure. Minimum stay in bottle before marketing 6 months.
总酸度	5.9 gr/L