Ballabio
Farfalla Pinot Nero Cave Privée Metodo Classico Extra Brut 2015
| 品名 | VSQ |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 产区 | Lombardy (Italy) |
| 葡萄品种 | 100% Pinot Nero |
| 陈酿 | In spring, the composition of the Cuvée takes place by tasting the various batches and assembling all or part of only the best casks and vats. Drawing with selected yeasts in the winery and maturing in our temperature-controlled cellars for years until natural equilibrium is achieved. A further 6 months of ageing occurs in the bottle before marketing. Ageing on the lees for about 8 years. |
| 年份 | 2015 |
| 产品名称 | Farfalla Pinot Nero Cave Privée Metodo Classico Extra Brut 2015 |
| 顏色 | Straw yellow with golden reflections. |
| 香水 | Rich and complex bouquet with aromas of white flowers, citrus fruits, accompanied by notes of dried fruit. |
| 味道 | Fresh, soft, refined, tasty, dry and with good persistence. |
| 酿造方法 | No addition of liqueur - Zero Dosage. |
| 区域 | Lombardy |
| 国家 | Italy |
描述
Classic Method Extra Brut sparkling wine, produced by Ballabio, a historic winery in the Oltrepò Pavese area, 12.5% ABV, 100% Pinot Noir, 2015 vintage. A tribute to Pinot Noir, carefully vinified to enhance its characteristics. A rich and complex bouquet with aromas of white flowers and citrus, accompanied by notes of dried fruit. Straw yellow with golden highlights. On the palate, it is fresh, soft, refined, savory, dry, and persistent.
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
05 - 10 years
搭配
- 創業年份: 1905
- 釀酒師: Carlo Casavecchia
- 公頃: 60
With 100,000 bottles produced per year, the Casteggio-based company is currently owned by Filippo Nevelli and his son Mattia, who, after equipping the cellar with the most modern technologies, have embarked on the path of sparkling wine production, in order to transform the company into an undisputed point of reference for the production of Blanc de Noirs bubbles.
Ballabio is increasingly in line with the principles of sustainable viticulture, deepening the study of biodiversity and preserving the originality of each plot. With an awareness that great labels can only be born from the earth and from scrupulous care of the vineyards.
Only thanks to 50 years of knowledge of the company's wine-growing heritage has it been possible to perfectly regulate plant nutrition, soil tillage, pruning and vine vegetation, limiting all types of intervention in the vineyard and in the cellar.
Over the years, the best Pinot Noir vineyards have been identified, with their calcareous location, which best express the characteristics of the land and the vine. The only labels produced by the Ballabio company are therefore the sparkling ones, which enjoy elegance and structure, olfactory breadth and sharpness of taste.
The winery has sealed the link between Pinot Nero and its place of choice, the Oltrepò Pavese, to become a luminous interpreter and upright guardian of this extraordinary variety.
Every bottle of "Farfalla", in fact, contains the pride of the Nevelli family, their love for the land, for their vineyards and the magic of a unique terroir. 閱讀更多
| 名称 | Ballabio Farfalla Pinot Nero Cave Privee Metodo Classico Extra Brut 2015 |
|---|---|
| 类型 | White classic method sparkling wine extra brut |
| 葡萄酒名称 | VSQ |
| 年份 | 2015 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 葡萄品种 | 100% Pinot Nero |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Ballabio |
| 产地 | Municipalities of Casteggio and Montecalvo Versiggia (Pavia). |
| 气候 | Altitude: 350 m. a.s.l. |
| 土壤成分 | Chalky-calcareous soils. |
| 收获 | By hand, with 18-kg crates. |
| 生产工艺 | No addition of liqueur - Zero Dosage. |
| 酿酒工艺 | Soft pressing of the whole grapes to obtain and ferment only 42% of the flower must, keeping the different vines separate. The must obtained, after natural decantation, is fermented partly in temperature-controlled stainless steel tanks and partly in 700-litre casks. For both situations, after fermentation, the wines remain in contact with the yeasts until spring, preventing malolactic fermentation with the cold. |
| 陈酿 | In spring, the composition of the Cuvée takes place by tasting the various batches and assembling all or part of only the best casks and vats. Drawing with selected yeasts in the winery and maturing in our temperature-controlled cellars for years until natural equilibrium is achieved. A further 6 months of ageing occurs in the bottle before marketing. Ageing on the lees for about 8 years. |