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Castelli Modenesi

Castelli Modenesi '68 Pignoletto Frizzante Secco

White charmat method sparkling wine dry

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定價 HKD90.00
定價 HKD90.00 售價
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$270.00

3 瓶

立即可用 立即下單,20天內送達 剩餘最後 5 瓶
品名 Pignoletto DOC
酒瓶尺寸 0,75 l
酒精度 12.0% 按體積
产区 Emilia-Romagna (Italy)
葡萄品种 100% Pignoletto
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詳細資訊

Profumo

香水

Delicate and fresh bouquet with fruity and floral hints, pleasant and persistent.

Colore

顏色

Light straw yellow with golden reflections

Gusto

味道

The taste is dry, fresh and overall harmonious.

服務於:

06 - 08 °C.

長壽:

03 - 05 years

Charmat Method Sparkling Wines

搭配

Starters
Fish
Shellfish
Cheese

製造商
Castelli Modenesi
來自這個酒莊
  • 創業年份: 1968
Among enchanting landscapes, immersed in the mist and rock spurs that dominate the plain from above, our wines are born which contain all the ingredients of a territory so rich in suggestions and traditions. The medieval villages of the province of Modena are also known for their many food and wine excellences, from the traditional balsamic vinegar of Modena to the Lambrusco DOP, to the famous Vignola cherries grown in the foothills of the Panaro river basin, between the provinces of Modena and Bologna , production area of ??the Pignoletto white grape variety typical of the Bologna hills.

The north-east of the province of Modena, the so-called "low" of Modena, is the production area of ??Lambrusco di Sorbara. In the Carpigiano lands north-west of the province of Modena, on the other hand, the grape variety is grown for Lambrusco Salamino di S.Croce. Lastly, Lambrusco Grasparossa di Castelvetro originates from the high plains and hills of Modena. Different territories that give life to wines with similar characteristics, but with a precise personality, which combine beautifully with all the dishes of the Emilian cuisine.
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名称 Castelli Modenesi '68 Pignoletto Frizzante Secco
类型 White charmat method sparkling wine dry
葡萄酒名称 Pignoletto DOC
容量 0,75 l
酒精度 12.0% 按體積
葡萄品种 100% Pignoletto
国家 Italy
产地 Emilia-Romagna
供应商 Castelli Modenesi
产地 Savignano sul Panaro (MO)
酿酒工艺 Vinification with contact with the skins for 1 to 4 days, fermentation at controlled temperature, re-fermentation in autoclave (Charmat method).