描述
Belisario Verdicchio di Matelica Cambrugiano Riserva has been produced in the Marche region since 1988 and is made entirely from Verdicchio grapes. Once harvested, the grapes undergo a cryomaceration process, which intensifies the aromas and structure. After cryomaceration, the wine is placed first in steel barrels and then in toasted oak barrels. It is then bottled for a year, after which it is ready for release. This complex production process ensures the wine retains all the organoleptic qualities that have made it famous and appreciated by an ever-growing number of consumers. In 2020, it was ranked among the top ten best Italian white wines, and was even considered one of the finest expressions of this variety. This prestigious recognition was awarded by Gambero Rosso, the Slow Wine association, and the Fondazione Italiana Sommelier Bibenda. This is a still white wine with DOCG classification and its production began in 1971, which corresponds to the founding date of the Cantine Belisario winery. Thanks to its cellar with a capacity of over 30,000 hectoliters and a plot of land extending over 300 hectares, the winery is one of the largest producers of Verdicchio di Matelica DOC. To create the finest products for the market, it relies on the collaboration and professionalism of four master cellarmen, four viticultural technicians, and an oenologist, who scrupulously monitor all the various production phases.
獎項
詳細資訊
香水
顏色
味道
服務於:
12 - 14 °C.
長壽:
03 - 05 years
搭配
- 創業年份: 1971
- 釀酒師: Roberto Potentini
- 生產的瓶子: 1.300.000
- 公頃: 300
| 名称 | Belisario Verdicchio di Matelica Riserva Cambrugiano 2022 |
|---|---|
| 类型 | White still |
| 葡萄酒名称 | Verdicchio di Matelica Riserva DOCG |
| 年份 | 2022 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按體積 |
| 葡萄品种 | 100% Verdicchio Bianco |
| 国家 | Italy |
| 产地 | Marche |
| 供应商 | Belisario |
| 产地 | Matelica (Macerata) |
| 气候 | Altitude: 400 m. a.s.l. Exposure: South. |
| 土壤成分 | Loose |
| 栽培系统 | Double cordon |
| 收获 | In 20 kg crates. Harvest is defined according to the ripening curves of sugars, total acidity, ph. |
| 发酵温度 | 16 °C |
| 发酵 | About 25 days. |
| 酿酒工艺 | Partial cryomaceration at 0 °C for 18 hours. Fermentation stainless steel 300 hl thermo-conditioned. |
| 陈酿 | Split: 80% for 12 months in stainless steel tanks and remaining 20% for 12 months in 225 l barriques. Bottled after 13 months of maturation. |

