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Ca di Frara

Ca di Frara Oltre il Classico Nature Noir

White classic method sparkling wine pas dosé

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定價 HKD199.00
定價 HKD199.00 售價
特價 售罄

Multiple purchases: add more bottles to cart with one click

$2,388.00

12 瓶

$1,194.00

6 瓶

$597.00

3 瓶

快速出貨 立即下單,3天內送達
Denomination VSQ
Size 0,75 l
Alcohol content 12.5% 按體積
Area Lombardy (Italy)
Grape varieties 100% Pinot Nero
Aging 36 months on the lees.
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獎項

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    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

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詳細資訊

Profumo

香水

Ripe fruit aromas, with a citrusy finish.

Colore

顏色

Pale golden reflections.

Gusto

味道

Tasty sensation that combines optimally with a soft creaminess; aftertaste with a hint of minerality, pleasantly fruity.

服務於:

06 - 08 °C.

長壽:

05 - 10 years

Charmat Method Sparkling Wines

搭配

Starters
Fish
Shellfish
Cheese

製造商
Ca di Frara
來自這個酒莊
  • 創業年份: 1905
  • 釀酒師: Luca Bellani
  • 生產的瓶子: 270.000
  • 公頃: 47
The company was founded in 1905, when Giovanni Bellani, great-grandfather of the current owner Luca, bought a few plots of vine-covered land in the municipality of Mornico Losana, in the hamlet of Casa Ferrari (Cà di Frara in the local dialect), in an ideal position for growing vines.

Combining these with another terroir in the town of Oliva Gessi creates an island of beautiful hills sheltered from the easterly and westerly winds by higher hills, a basin with a microclimate characterised by a mild temperature in winter and uniformly warm and breezy in summer. The land, the climate and 110 years of experience and passion have made it possible to develop wines of excellent quality.
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Name Ca di Frara Oltre il Classico Nature Noir
Type White classic method sparkling wine pas dosé
Denomination VSQ
Size 0,75 l
Alcohol content 12.5% 按體積
Grape varieties 100% Pinot Nero
Country Italy
Region Lombardy
Vendor Ca di Frara
Origin Oliva Gessi (Pavia).
Climate Altitude: 190 m above sea level. Exposure: North, North-West. Slope: 15% to 25%.
Soil composition Marly-limestone.
Cultivation system Guyot.
Plants per hectare 6,600.
Yield per hectare 12,000 kg/hectare.
Harvest Mid-August.
Fermentation temperature 12 °C
Fermentation 10 days.
Wine making Soft pressing, selection of 35% of the must. Cold decanting and fermentation at controlled temperature. Re-fermentation in the bottle, with the addition of must and selected yeasts.
Aging 36 months on the lees.
Total acidity 7.7 gr/L
PH 3.1
Year production 20000 瓶子
Allergens Contains sulphites