Ancarani
Romagna Sangiovese Biagio Antico 2023
定價
HKD147.00
立即可用
立即下單，20天內送達
剩餘最後 2 瓶
| 品名 | Romagna DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 产区 | Emilia-Romagna (Italy) |
| 葡萄品种 | 100% Sangiovese |
| 陈酿 | Maturation for 3 months on natural enzymes. Decanting and aging in concrete tanks for at least 10 months to ensure natural clarification, stability and natural evolution of the body. Minimum stay in bottle before release: 6 months. |
| 年份 | 2023 |
| 有机 | Sì |
| 产品名称 | Romagna Sangiovese Biagio Antico 2023 |
| 顏色 | Ruby red. |
| 香水 | Red fuits and pommegranate. Intense and easy to indentify with the Sangiovese grape. |
| 味道 | Fresh and dinamyc entry, with a good and delicate persistance Non- invasive structure wuth an enthralling balance of olfactory sensation and palate. |
| 区域 | Emilia-Romagna |
| 国家 | Italy |
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C.
長壽：
05 - 10 years
醒酒時間：
1 hour
搭配
Meat
Cheese
Pork
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
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
| 名称 | Ancarani Romagna Sangiovese Oriolo Biagio Antico 2023 |
|---|---|
| 类型 | Red organic still |
| 葡萄酒名称 | Romagna DOC |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 葡萄品种 | 100% Sangiovese |
| 国家 | Italy |
| 产地 | Emilia-Romagna |
| 供应商 | Ancarani |
| 产地 | Oriolo dei Fichi – Faenza (RA) |
| 气候 | Exposure: North-West. Position: Hills, 100 m. a.s.l. |
| 土壤成分 | Pleistocenic sands with clay and limestone. |
| 收获 | Manual , selecting the best unches. |
| 酿酒工艺 | Destemming and traditional fermentation maceration on the skins with its own yeasts for about 15 days. Soft pressing, no more than 1.3 bar, for a delicate and intense extraction of aromas and structure. |
| 陈酿 | Maturation for 3 months on natural enzymes. Decanting and aging in concrete tanks for at least 10 months to ensure natural clarification, stability and natural evolution of the body. Minimum stay in bottle before release: 6 months. |
| 总酸度 | 4.9 gr/L |