Stefano Berti
Romagna Sangiovese Superiore Calisto Riserva 2018
| 品名 | DOC Romagna Sangiovese Superiore Riserva |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | 艾米莉亞-羅馬格納 (Italy) |
| 葡萄品种 | 90% Sangiovese, 10% Cabernet Sauvignon |
| 陈酿 | At the racking off the wine is put in new or second-use French tonneaux of Allier for the malolactic fermentation with no bacterial inoculation and it stays there for a period of 12 months. The wine is bottled in December. |
描述
The wine is produced from a rigorous wine selection of the best Sangiovese grapes we have in our wine farm on the harvest day. Then we had 10% Cabernet Sauvignon, which is made separately in order to achieve this wine quality. Grapes are harvested by hand during the first ten days of October and put in steel tanks to ferment at 28 degrees, with no selected yeasts, for three weeks. At the racking off the wine is put in new or second-use French tonneaux of Allier for the malolactic fermentation with no bacterial inoculation and it stays there for a period of 12 months. The wine is bottled in December.
獎項
-
2018
4指南侍酒師的意大利協會（AIS）的。
詳細資訊
香水
顏色
味道
服務於：
16 - 18 °C
長壽：
10 -15年
醒酒時間：
1小時
- 創業年份: 1963
- 釀酒師: Attilio Pagli
- 生產的瓶子: 30.000
- 公頃: 12
我們在一本非行業雜誌上讀到 Michele Satta 的故事，他是 Castagneto Carducci 的葡萄樹種植者，從瓦雷澤搬到這個以 Sassicaia 聞名全球的地區，並成為該地區最好的生產者之一。他也帶來了釀酒學家 Attilio Pagli，我們一起計劃在 2000 年收成時生產兩種 DOC 葡萄酒，一種是在木桶中陳年的 Calisto 精選頂級葡萄，另一種是 Ravaldo II 葡萄酒。自此之後，產量穩步增加，到 2004 年已達到約 30,000 瓶。 當然還有很多工作要做，困難也不乏，但幸好大自然從未停止驚奇，總是提供新奇和變化，因此每年的葡萄酒都不同，但總是真實的，是我們家族工作和熱情的結晶。 閱讀更多
| 名称 | Berti Romagna Sangiovese Superiore Calisto Riserva 2018 |
|---|---|
| 类型 | 紅葡萄酒 green 醇 |
| 葡萄酒名称 | Romagna DOC |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 90% Sangiovese, 10% Cabernet Sauvignon |
| 国家 | Italy |
| 产地 | 艾米莉亞-羅馬格納 |
| 供应商 | Stefano Berti |
| 产地 | Ravaldino in Monte (Forlì) |
| 收获 | By hand during the first ten days of October. |
| 发酵温度 | 28 °C |
| 发酵 | 3 weeks. |
| 酿酒工艺 | In steel tanks to ferment at 28 °C, with no selected yeasts, for three weeks. |
| 陈酿 | At the racking off the wine is put in new or second-use French tonneaux of Allier for the malolactic fermentation with no bacterial inoculation and it stays there for a period of 12 months. The wine is bottled in December. |
| 年产量 | 3500 瓶子 |