Bottega
Bottega Rosè Gold
| 品名 | VSQ |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 11.5% 按體積 |
| 产区 | Lombardy (Italy) |
| 葡萄品种 | 100% Pinot Nero |
| 陈酿 | The base wine undergoes a second fermentation according to the Martinotti method, in cuve close at 14 °C with the addition of selected yeasts. The wine is left in contact with the lees and finally is filtered and bottled. Before being put on the market, it is left in the cellar until it re-establishes its balance which has been momentarily lost during the slightly stressing phase of the bottling. |
描述
Bottega Rose Gold is a Brut rosé sparkling wine obtained through vinification of Pinot Nero grapes.
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
03 - 05 years
搭配
- 創業年份: 1977
- 釀酒師: Fabrizio Dorigo
Bottega products are made with unique ingredients, craftsmanship and reflect the company's constant dedication to quality and sustainability.
Bottega's commitment to sustainability is also paramount: they recycle siliconised paper, use at least 85% recycled glass dark bottles, choose water-based paints for metallised bottles, follow organic farming criteria in their vineyards, and incorporate recycled ocean plastics. In addition, the company uses only 100% renewable energy. 閱讀更多
| 名称 | Bottega Rosè Gold |
|---|---|
| 类型 | Rosé green charmat method sparkling wine brut |
| 葡萄酒名称 | VSQ |
| 容量 | 0,75 l |
| 酒精度 | 11.5% 按體積 |
| 葡萄品种 | 100% Pinot Nero |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Bottega |
| 产地 | On the right bank of the Po river in the south of Lombardy region, extends a land of gently sloping hills characterized by extremely favourable climatic and geomorphological conditions for growing grapes |
| 气候 | It has a temperate climate with high temperature range, dry in the winter and breezy in the summer. |
| 土壤成分 | The soil is sedimentary with marl made up of equal parts of limestone and clay. |
| 栽培系统 | Guyot, Spur-pruned Cordon. |
| 每公顷产量 | 70 - 80 q. |
| 收获 | End of August - First day of September. |
| 酿酒工艺 | The grapes are hand-picked and destemmed. The must is left in contact with the skins for 24 hours at 5 °C. The cold maceration favors the extraction of color substances and the primary aromas of the grapes. The must is separated from the skins using soft pressing. The fermentation takes place at a controlled temperature of 18 °C. |
| 陈酿 | The base wine undergoes a second fermentation according to the Martinotti method, in cuve close at 14 °C with the addition of selected yeasts. The wine is left in contact with the lees and finally is filtered and bottled. Before being put on the market, it is left in the cellar until it re-establishes its balance which has been momentarily lost during the slightly stressing phase of the bottling. |