Cascina Fonda
Cascina Fonda Alta Langa Extra Brut 2016
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HKD246.00
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| 品名 | Alta Langa DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 50% Chardonnay, 50% Pinot Nero |
| 陈酿 | At the end, the liqueur de tirage is added for the second fermentation in the bottle and the wine remains in contact with the yeasts for at least 36 months. Following disgorgement and subsequent refinement of a few months. |
| 年份 | 2016 |
| 产品名称 | Alta Langa Extra Brut 2016 |
| 顏色 | Brilliant straw yellow with golden reflections. |
| 香水 | Net, ample bouquet with notes of bread crust, yeast, dried fruit and floral notes. |
| 味道 | Full, rich, savory flavor with good acidity and softness on the fine foam, it closes with a persistent, aromatic and pleasant finish. |
| 搭配 | The ideal food pairing is aperitif where it is the master, then appetizers, white meats dishes, shellfish and truffle eggs. |
| 区域 | Piedmont |
| 国家 | Italy |
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
05 - 10 years
搭配
Starters
Fish
Shellfish
Cheese
Poultry
Oily fish
White fish
製造商
Cascina Fonda
來自這個酒莊
- 創業年份: 1963
- 釀酒師: Massimo Barbero
- 生產的瓶子: 120.000
- 公頃: 10
Vocation, challenge and passion: these are three essential aspects for Cascina Fonda. Vocation for the territory and the wine-growing since 1963, year in which Secondino Barbero founded the company exploiting his experience in the oenological field.
The challenge was won thanks to his sons Massimo and Marco, who have bottled their wine since 1988;they initially focused on Moscato d’Asti and since 1991 they have processed all of their grape varieties.
Finally, the passion is for the sweet taste of Moscato, which is produced by the Barbero brothers in the sweet and dry versions Moscato d’Asti and Asti Spumante (since 1991).
This “sweet passion” encouraged Cascina Fonda to focus especially on Moscato, a wine produced on the hills between Mango and Neive, symbol of a land that gives unique fruits.
The Barbero Brothers also produce other wines: Dolcetto, Barbaresco and Brachetto. Their products are marketed in Italy, in the United States, in Holland, Germany, Switzerland, Denmark, Sweden and France.
From 1995 to 2000 the new cellar was developed according logistic and modern principles, to support the processing of Moscato, a young and fresh wine.
Massimo and Marco Barbero continue to work to maintain the quality that characterized all the wines produced by Cascina Fonda. 閱讀更多
The challenge was won thanks to his sons Massimo and Marco, who have bottled their wine since 1988;they initially focused on Moscato d’Asti and since 1991 they have processed all of their grape varieties.
Finally, the passion is for the sweet taste of Moscato, which is produced by the Barbero brothers in the sweet and dry versions Moscato d’Asti and Asti Spumante (since 1991).
This “sweet passion” encouraged Cascina Fonda to focus especially on Moscato, a wine produced on the hills between Mango and Neive, symbol of a land that gives unique fruits.
The Barbero Brothers also produce other wines: Dolcetto, Barbaresco and Brachetto. Their products are marketed in Italy, in the United States, in Holland, Germany, Switzerland, Denmark, Sweden and France.
From 1995 to 2000 the new cellar was developed according logistic and modern principles, to support the processing of Moscato, a young and fresh wine.
Massimo and Marco Barbero continue to work to maintain the quality that characterized all the wines produced by Cascina Fonda. 閱讀更多
| 名称 | Cascina Fonda Alta Langa Extra Brut 2016 |
|---|---|
| 类型 | White classic method sparkling wine extra brut |
| 葡萄酒名称 | Alta Langa DOCG |
| 年份 | 2016 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 葡萄品种 | 50% Chardonnay, 50% Pinot Nero |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Cascina Fonda |
| 酿酒工艺 | Destemming of the grapes, cold maceration with skins for a few hours and pressing. White vinification with fermentation at controlled temperature with selected yeasts for about 90 days. |
| 陈酿 | At the end, the liqueur de tirage is added for the second fermentation in the bottle and the wine remains in contact with the yeasts for at least 36 months. Following disgorgement and subsequent refinement of a few months. |