Castello della Sala (Antinori)
Castello della Sala Orvieto Classico Superiore San Giovanni della Sala 2024
其他年份：
2023| 品名 | Orvieto DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.0% 按體積 |
| 产区 | Umbria (Italy) |
| 葡萄品种 | Grechetto, Pinot Bianco, Trebbiano Toscano, Viognier |
| 陈酿 | Stay on the lees for a few months to improve structure, elegance and minerality until blending and subsequent bottling. |
| 其他年份： | 2023 |
描述
San Giovanni is produced from the vineyards surrounding the medieval castle at Castello della Sala and is a blend of indigenous varieties, Grechetto, Procanico (Trebbiano Toscano) with Pinot Bianco and Viognier. A new interpretation of the Orvieto Classico appellation. The first vintage of this Castello della Sala Orvieto Classico was in 1990.
詳細資訊
香水
顏色
味道
服務於：
08 - 10 °C.
長壽：
03 - 05 years
搭配
- 創業年份: 1940
- 釀酒師: Massimiliano Pasquini
- 生產的瓶子: 866.586
- 公頃: 229
The estate’s 229 hectares (566 acres) of vineyards are located at an altitude of 220 - 470 meters above sea level (722-1542 feet) and are planted with traditional varieties such as Procanico and Grechetto but also with Chardonnay, Sauvignon Blanc, Sèmillon, Pinot Blanc, Viognier and a small quantity of Traminer and Riesling.
The region is exceptional for producing white varieties with one exception, Pinot Noir, that has found ideal conditions in this terroir to best express its full potential. The vines grow in clay and calcareous based soils, rich in fossil shells, and they are well exposed to the rising of the sun with an excellent difference of temperature between day and night. 閱讀更多
| 名称 | Castello della Sala Orvieto Classico Superiore San Giovanni della Sala 2024 |
|---|---|
| 类型 | White still |
| 葡萄酒名称 | Orvieto DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.0% 按體積 |
| 葡萄品种 | Grechetto, Pinot Bianco, Trebbiano Toscano, Viognier |
| 国家 | Italy |
| 产地 | Umbria |
| 供应商 | Castello della Sala (Antinori) |
| 产地 | Village of Sala, Town of Ficulle (Terni). |
| 发酵温度 | 16 °C (61 °F) |
| 酿酒工艺 | The grapes are vinified separately to enhance the characteristics of each varietal. Part of the must undergoes cold maceration remaining in contact with its skins for about 6 hours at a temperature of 10°C before being blended with that obtained from the soft direct pressing of the grapes. The must thus obtained is transferred to stainless steel tanks where alcoholic fermentation occurrs at a controlled temperature of 16°C. |
| 陈酿 | Stay on the lees for a few months to improve structure, elegance and minerality until blending and subsequent bottling. |