Cascina San Pietro
Franciacorta Pas Dosé Cuvèe Terre dei Trici 2019
| 品名 | Franciacorta DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 产区 | Lombardy (Italy) |
| 葡萄品种 | 100% Chardonnay |
| 陈酿 | Minimum 48 months on yeasts. |
| 年份 | 2019 |
| 产品名称 | Franciacorta Pas Dosé Cuvèe Terre dei Trici 2019 |
| 顏色 | Straw yellow. |
| 香水 | The aromas on the nose are heterogeneous, with toasted, citrusy notes of lemon grass, broom and exotic fruit. |
| 味道 | The mouthfeel is mainly fresh and savoury, softened by a creamy bubble that makes the sip harmonious. |
| 区域 | Lombardy |
| 国家 | Italy |
描述
Cascina San Pietro Franciacorta Pas Dosé Terre Dei Trici is a sparkling wine made from selected chardonnay grapes.
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
- 創業年份: 2001
- 釀酒師: Alessandro Santini
- 生產的瓶子: 45.000
- 公頃: 6
The viticulture, already present during roman ages in our lands, laid, especially in the lower middle-ages (1001 – 1321) , the basis to rich the modern and specialised grapes cultivation now well-known. The "Cascina San Pietro" farmhouse, is located in "Calino", hamlet of "Cazzago San Martino", in the District called "Franciacorta".
The farmhouse start to makes wine from his own grapes in 2001 after restoration of the old farm rebuilded by the PECIS family and occupied since 1970 by the Trici, a very large family, that tilled as a share-cropper the vineyard of an old noble family owner. The vineyard stretches for six hectares (14.826 acres) tilled by Giuseppe Pecis with the maximum respect of environment and the grapes biological cycle in order to get genuine and unadulterated wine, according to territorial characteristics. 閱讀更多
| 名称 | Cascina San Pietro Franciacorta Pas Dose Cuvee Terre dei Trici 2019 |
|---|---|
| 类型 | White pas dosé |
| 葡萄酒名称 | Franciacorta DOCG |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 葡萄品种 | 100% Chardonnay |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Cascina San Pietro |
| 产地 | Cazzago San Martino (BS) |
| 土壤成分 | Morenico soil. |
| 每公顷产量 | 8000 kg |
| 收获 | Manual in 14 kg crates |
| 酿酒工艺 | The best exposed grapes from the oldest vineyards arrive at the winery in a maximum of 2 hours, soft pressing of the whole grapes where only the first-pressing must is used. Lowering of the must temperature to 14°C and static decantation in the tank for 18/24 hours, fermentation at controlled temperature in steel with selected yeasts, part of the must finishes fermentation in barrique and remains to refine for about 8 months. In spring, the two batches of base wine are blended and cold stabilised with a light clarification and filtering. |
| 陈酿 | Minimum 48 months on yeasts. |