Bergianti
Rosato Rifermentato Saint Vincent 2023
定價
HKD171.00
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| 品名 | Emilia IGT |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 11.5% 按體積 |
| 产区 | Emilia-Romagna (Italy) |
| 葡萄品种 | 100% Lambrusco di Sorbara |
| 陈酿 | 6 months ageing in cement, 6 months in bottle. Bottling: No clarification, no filtration, addition of must from the same vintage for refermentation. |
| 年份 | 2023 |
| 有机 | Sì |
| 产品名称 | Rosato Rifermentato Saint Vincent 2023 |
| 区域 | Emilia-Romagna |
| 国家 | Italy |
描述
Organic sparkling rosé from Emilia-Romagna, 11.5% ABV, produced by Bergianti. 100% Lambrusco di Sorbara, 2023 vintage. A refermented Lambrusco rosé that celebrates biodiversity and respect for the environment. The Terrevive winery adopts the biodynamic method. Destemming, two-day maceration, racking based on color with soft pressing. Spontaneous fermentation with indigenous yeasts. Aged 6 months in cement, 6 months in bottle. Bottling: No fining, no filtration, must from the same vintage is added for refermentation. A wine that expresses the vivacity of Lambrusco di Sorbara, with a fine perlage and a fresh, fruity flavor.
搭配
Fish
Cheese
White fish
製造商
Bergianti
來自這個酒莊
- 創業年份: 2008
The Terrevive farm was established in 2008 in the hamlet of Gargallo di Carpi, in the province of Modena. From the very beginning, the farm has adopted the Biodynamic method as its agronomic technique; this cultivation method respects the sensitivity of the people who work on the farm, who have made principles such as respect for the environment, biodiversity and human wellbeing their own, all in balance with the forces of nature.
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| 名称 | Bergianti Rosato Rifermentato Saint Vincent 2023 |
|---|---|
| 类型 | Rosé organic bubbly |
| 葡萄酒名称 | Emilia IGT |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 11.5% 按體積 |
| 葡萄品种 | 100% Lambrusco di Sorbara |
| 国家 | Italy |
| 产地 | Emilia-Romagna |
| 供应商 | Bergianti |
| 气候 | Altitude: 23 m. a.s.l. |
| 土壤成分 | Medium-textured, sandy loamy soil. |
| 栽培系统 | Guyot |
| 每公顷产量 | 60 q. |
| 收获 | Mid- to late September. Grapes harvested by hand in 250 kg perforated bins. |
| 酿酒工艺 | Destemming, maceration for two days, racking according to colour with soft pressing. Spontaneous fermentation with indigenous yeasts. |
| 陈酿 | 6 months ageing in cement, 6 months in bottle. Bottling: No clarification, no filtration, addition of must from the same vintage for refermentation. |