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Avignonesi

Avignonesi Vin Santo di Montepulciano Occhio di Pernice 0.375L 2010

Red dessert wine dessert wine

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定價 HKD1,629.00
定價 HKD1,629.00 售價
特價 售罄

其他年份:

2005 , 2011
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品名 Vin Santo di Montepulciano DOC
酒瓶尺寸 0,375 l
酒精度 12.5% 按體積
产区 Tuscany (Italy)
葡萄品种 100% Sangiovese
陈酿 10 years in barrels.
其他年份: 2005 , 2011
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描述

"This wine has already aged for over a decade when it is launched on the market, yet it has an incredible capacity to refine further in the bottle without altering its unique characteristics." Ashleigh Saymour, oenologist.

詳細資訊

Profumo

香水

Rich and concentrated with enveloping aromas of Mediterranean herbs, citron, plums, fruit cake, star anise and a long-lingering, nutty finish. This sweet wine reveals new, surprising sensory experiences with every sip.

Gusto

味道

It is a wine suitable for long ageing in the bottle.

服務於:

14 -16 °C.

長壽:

15 - 25 years

Sweet red and/or dessert wines

搭配

Cheese
Desserts

製造商
Avignonesi
來自這個酒莊
  • 創業年份: 1974
  • 釀酒師: Matteo Giustiniani
  • 生產的瓶子: 600.000
  • 公頃: 170
Working every day to become a good ancestor, nourishing the land and people, creating a better world for those to come, is the Avignonesi Group’s vision.

The company’s mission is to assume leadership in the context of the "good wine industry". An ecosystem built on organic and biodynamic agriculture, sustainable distribution systems and consumer education. We work transparently and by innovating, driven by a very long-term view. The development of Avignonesi, founded on the production of wine, also extends to our Hospitality.
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名称 Avignonesi Vin Santo di Montepulciano Occhio di Pernice 0.375L 2010
类型 Red dessert wine dessert wine
葡萄酒名称 Vin Santo di Montepulciano DOC
年份 2010
容量 0,375 l
酒精度 12.5% 按體積
葡萄品种 100% Sangiovese
国家 Italy
产地 Tuscany
供应商 Avignonesi
产地 Valiano di Montepulciano (Siena).
栽培系统 Guyot.
收获 The grapes have been hand-picked from the best vineyard parcels and places in small, vine leaf-coated bins.
酿酒工艺 The grapes were laid out on bamboo mats in the drying loft, where they remained to dry for 6 months. Afterwards, they were gently pressed, and the must was transferred to the kegs for slow and natural fermentation, with the addition of the indigenous yeast.
陈酿 10 years in barrels.