Andreola
Valdobbiadene Prosecco Superiore di Cartizze Dry 2022
其他年份：
2021| 品名 | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 11.5% 按體積 |
| 产区 | Veneto (Italy) |
| 葡萄品种 | 100% Glera |
| 陈酿 | Foaming: 30-40 days. Maturation: 1-3 months. |
| 年份 | 2022 |
| 有机 | Sì |
| 产品名称 | Valdobbiadene Prosecco Superiore di Cartizze Dry 2022 |
| 顏色 | Sparkling straw |
| 香水 | Aromas of rose, acacia, citrus, peach and apple. |
| 味道 | Velvety, enveloping and elegant. |
| 区域 | Veneto |
| 国家 | Italy |
| 其他年份： | 2021 |
描述
The apex of quality and synthesis of Valdobbiadene Docg, Andreola's Cartizze comes from the sub-zone of the same name that has been regulated since 1969: a "golden pentagon" whose few hectares of vineyards have been selected for the perfect combination of a mild microclimate and very old soil. Slightly sweet, it has a pleasantly fruity aroma and is an excellent accompaniment to any dessert.
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
03 - 05 years
搭配
- 創業年份: 1984
- 釀酒師: Mirco Balliana
- 生產的瓶子: 950.000
- 公頃: 110
Today Stefano Pola continues to manage the estate with the same philosophy as his father, with the awareness that the best protection of the territory is the profound knowledge that Valdobbiadene Docg is not just a product but a living being: the result of the evolution of the vine, of its adaptability to the terrain and the climatic diversity, of labour which is still completely manual, of a "heroic viticulture". 閱讀更多
| 名称 | Andreola Valdobbiadene Prosecco Superiore di Cartizze Dry 2022 |
|---|---|
| 类型 | White green charmat method sparkling wine dry |
| 葡萄酒名称 | Conegliano Valdobbiadene Prosecco DOCG |
| 年份 | 2022 |
| 容量 | 0,75 l |
| 酒精度 | 11.5% 按體積 |
| 葡萄品种 | 100% Glera |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Andreola |
| 产地 | Farra di Soligo (TV) |
| 气候 | Altitude: 300 m a.s.l. |
| 土壤成分 | Clayey with sandstone subsoil. |
| 栽培系统 | Modified Cappuccina |
| 每公顷产量 | 120 q/Ha |
| 收获 | September-October |
| 酿酒工艺 | In white with soft pressing. Primary fermentation: static decantation and fermentation at controlled temperature. |
| 陈酿 | Foaming: 30-40 days. Maturation: 1-3 months. |
| 残糖 | 26.0 gr/L |