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Badia a Coltibuono

Badia a Coltibuono Vin Santo del Chianti Classico Occhio di Pernice 0.375L 2008

Red organic dessert wine dessert wine

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定價 HKD565.00
定價 HKD565.00 HKD
標示價格: 表示促銷開始前產品的價格
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特價 售罄
剩餘最後 2 瓶
Denomination Vin Santo del Chianti Classico DOC
Size 0,375 l
Alcohol content 13.0% 按體積
Area Tuscany (Italy)
Grape varieties 100% Sangiovese
Aging 8 years in cask and oak barriques.
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獎項

  • 2008

    3

    One of the most prestigious wine guides in Italy.

  • 2008

    4

    Italian Sommelier Association (AIS) guide

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Perfume

香水

The nose intrigues with memories of dehydrated orange and chestnut honey, then cinnamon, saffron and thyme, on an iodised mantle.

Color

顏色

Light amber with golden hues.

Taste

味道

Sweet and enveloping, soft and well supported by a vital fresh vein. Persistent.

服務於:

14 -16 °C.

長壽:

15 - 25 years

Sweet red and/or dessert wines

製造商
Badia a Coltibuono
來自這個酒莊
  • 創業年份: 1057
  • 釀酒師: Roberto Stucchi Prinetti
  • 生產的瓶子: 205.000
  • 公頃: 63
Coltibuono has been an essential agricultural reality for a thousand years. Its countryside has been producing excellent wines and oils for centuries. Coming here means learning about and tasting the fine local foods and wines. It means spending a holiday in a villa converted from a former abbey in a spacious, evocative, quiet, and intimate environment.

Badia a Coltibuono, a charming holiday farm in the Chianti Mountains: the road to get there is an emotion in itself. Easily reached by car from Florence, Siena and Arezzo, it is a place that leaves an unforgettable memory for a unique holiday.
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Typical Tuscan desserts.

Cheese
Desserts

Name Badia a Coltibuono Vin Santo del Chianti Classico Occhio di Pernice 0.375L 2008
Type Red organic dessert wine dessert wine
Denomination Vin Santo del Chianti Classico DOC
Vintage 2008
Size 0,375 l
Alcohol content 13.0% 按體積
Grape varieties 100% Sangiovese
Country Italy
Region Tuscany
Vendor Badia a Coltibuono
Origin Monti in Chianti (SI).
Climate Altitude: 260-370 m. a.s.l. Exposure: South, South-West.
Soil composition Clay, and limestone rock.
Cultivation system Guyot.
Plants per hectare 5,500-6,600
Harvest 19th September 1th October, hand -picked.
Wine making The bunches are then carefully selected and left to dry in well-ventilated rooms. Fermentation with wild yeast and ageing takes place in small oak casks.
Aging 8 years in cask and oak barriques.
Allergens Contains sulphites