• Bocca di Lupo Fiano 2023
  • Bocca di Lupo Fiano 2023
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Tenuta Bocca di Lupo Apulia

Tenuta Bocca di Lupo

Bocca di Lupo Fiano 2023

White organic still

有機和可持續
  • Bocca di Lupo Fiano 2023
  • Bocca di Lupo Fiano 2023
1 2
顯示更多
Tenuta Bocca di Lupo Apulia
HKD538.00
HKD538.00
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品名 Puglia IGT
酒瓶尺寸 0,75 l
酒精度 12.5% 按體積
产区 Apulia (Italy)
葡萄品种 100% Fiano
陈酿 About halfway through fermentation, the wine went into 500-litre French oak tonneaux, where it completed its fermentation process and then rested on its own yeasts. This was followed by several months, after which it was prepared for bottling. This was followed by a period of bottle ageing before release.
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詳細資訊

Profumo

香水

The nose is persuasive, with hints of white peach, broom and orange blossom; floral and herbaceous aromas are accompanied by sweet notes of hazelnut and vanilla.

Colore

顏色

Pale yellow with greenish reflections.

Gusto

味道

The palate is fine, fresh, mineral and pleasantly persistent. A wine capable of expressing itself today as it has over time.

服務於：

10 - 12 °C.

長壽：

05 - 10 years

Young and Fresh White Wines

搭配

Fish or meat first courses, haute cuisine fish, white meat dishes, semi-mature cheeses.

Fish
Cheese
Poultry
White fish

製造商
Tenuta Bocca di Lupo
來自這個酒莊
Tenuta Bocca di Lupo estate is the spark that ignited this dream and later confirmed its position as undisputed leader in the enological "Renaissance" of the entire region. 閱讀更多
生產區域: Apulia
Apulia
Tenuta Bocca di Lupo

名称 Bocca di Lupo Fiano 2023
类型 White organic still
葡萄酒名称 Puglia IGT
年份 2023
容量 0,75 l
酒精度 12.5% 按體積
葡萄品种 100% Fiano
国家 Italy
产地 Apulia
供应商 Tenuta Bocca di Lupo
收获 The grapes were destemmed and softly pressed.
酿酒工艺 The flower must obtained reached the stainless steel tanks, where it was kept for 24/48 h at a temperature of 10 °C, in order to obtain a natural clarification. The must was then transferred to the fermentation vat, where alcoholic fermentation took place at a controlled temperature of 16 °C.
陈酿 About halfway through fermentation, the wine went into 500-litre French oak tonneaux, where it completed its fermentation process and then rested on its own yeasts. This was followed by several months, after which it was prepared for bottling. This was followed by a period of bottle ageing before release.