描述
Caparzo Brunello di Montalcino DOCG Vigna la Casa can be considered a true oenological jewel, and not only of Montalcino. The origin of the name LA CASA derives from the fact that in the past this was one of the estates where some peasants employed by the owners of Palazzo Montosoli, located a few hundred metres away, lived. The first vintage produced of Brunello di Montalcino Vigna La Casa was 1977. At that time little was known about terroir and little attention was paid to the concept of zoning, which has only been introduced in Montalcino in recent years. Caparzo was again a pioneering winery in producing one of the first 'Single Vineyard' Brunello di Montalcino in one of the most privileged vineyards in the municipality. With the Brunello di Montalcino La Casa, Caparzo also marked another milestone: that of being one of the first wineries to introduce barrique in Montalcino, managing to create a wine with a gentle and elegant soul. Brunello di Montalcino Vigna La Casa is the fruit of a unique terroir and expresses all Caparzo's great passion and long experience in producing wines of excellence.
詳細資訊
香水
顏色
味道
服務於:
18 - 20 °C
長壽:
10 -15年
醒酒時間:
1小時
- 創業年份: 1970
- 釀酒師: Massimo Bracalente
- 生產的瓶子: 900.000
- 公頃: 200
| 名称 | Caparzo Brunello di Montalcino vigna La Casa 2019 |
|---|---|
| 类型 | 紅葡萄酒 醇 |
| 葡萄酒名称 | Brunello di Montalcino DOCG |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 葡萄品种 | 100% Sangiovese |
| 国家 | Italy |
| 产地 | 托斯卡納 |
| 供应商 | Caparzo |
| 产地 | Montalcino (SI) |
| 气候 | Altitude: 275 m. a.s.l. |
| 土壤成分 | The soil is of schist-clay formation, known as marl and has good drainage. |
| 收获 | Manual |
| 发酵温度 | 28-30 °C |
| 发酵 | 7 days. |
| 酿酒工艺 | Alcoholic fermentation: lasts 7 days at a controlled temperature between 28 and 30 °C followed by delestage and pumping over. Since the skins are particularly valuable, the period of contact with them is extended by a further 10 5 days. Malolactic fermentation: spontaneous, at a controlled temperature of between 20 and 24 °C, and immediately following racking. |
| 陈酿 | In wood: minimum 2 years in wood. In bottle: minimum 4 months. |

