• Castello di Albola Acciaiolo 2015
  • Castello di Albola Acciaiolo 2015
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Castello di Albola Tuscany IGT Toscana

Castello di Albola

Castello di Albola Acciaiolo 2015

Red still

  • Castello di Albola Acciaiolo 2015
  • Castello di Albola Acciaiolo 2015
1 2
顯示更多
Castello di Albola Tuscany IGT Toscana
HKD494.00
HKD494.00 HKD
標示價格： 表示促銷開始前產品的價格
特價 售罄

其他年份：

2019
剩餘最後 2 瓶
Denomination Toscana IGT
Size 0,75 l
Alcohol content 14.0% 按體積
Area Tuscany (Italy)
Grape varieties 80% Cabernet Sauvignon, 20% Sangiovese
Aging Ageing takes place in in first and second-use barrels for 14 months, followed by a further 12 months in the bottle.
其他年份： 2019
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描述

Acciaiolo is a sumptuous interpretation of the expressive force of the soils around Castello di Albola: a meticulous selection of Cabernet Sauvignon grapes confers character and elegance, while a small percentage of Sangiovese from a single vineyard of old vines underpins its most authentic nuances. The name of the wine pays tribute to the House of the Acciaiuoli; a distinguished wine, it combines power with grace, and has a soft and supple body, a seductive aroma and long and lingering finish.

獎項

  • 2015

    94

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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Perfume

香水

Intense, with hints of woodland berries, plums and liquorice.

Color

顏色

Dense ruby red.

Taste

味道

Sumptuous and elegant with finely-tuned acidity and excellent persistence on the palate.

服務於：

18 - 20 °C.

長壽：

15 - 25 years

醒酒時間：

1 hour

Full Bodied and Very Aged Red Wines

製造商
Castello di Albola
來自這個酒莊
  • 創業年份: 1979
  • 釀酒師: Alessandro Gallo
  • 生產的瓶子: 750.000
  • 公頃: 125
Mention is made of Albola with regard to holdings of Charles IV and the first definite traces of the are to be found in some title deeds and in a notarial document dating from 1010 regulating the relationships between some tenant farmers in Albola and Arnolfo II., Archbishop of Milan. The diocese of Milan held sway over this area for around three centuries. Then it is known to have come under the control of the Abbey of Coltibuono. From 16th century onwards Albola became one of the most highly desired estates among the families of Florence.
This is demonstrated by the interest of the Samminiati who, at the beginning of the 17th century when the male line of the Acciaiuoli had become extinct, took possession of Pian d’Albola thanks to the marriage between Ascanio Samminiati and Caterina Acciaiuoli. When Samminiati died, the property one again passed through a marital alliance to the Pazzis, one of the most noble and ancient Florentine families, who in fact kept it until the middle of the 19th century.
For the next hundred years Pian d’Abola, which in the general census of Chianti in 1832 was declared as one of the very few self-sufficient estates anywhere in the area, passed through several hands until 1940, when it was acquired by Prince Giovanni Ginori Conti. Forty years later it became the property of the Zonin Family, which initiated its second Renaissance. 閱讀更多
生產區域: Tuscany
Tuscany
Castello di Albola

Ideal with roasts, pot roasts and game. It also pairs well with full-flavoured and matured cheeses.

Meat
Game
Cheese
Matured cheese
Pork

Name Castello di Albola Acciaiolo 2015
Type Red still
Denomination Toscana IGT
Vintage 2015
Size 0,75 l
Alcohol content 14.0% 按體積
Grape varieties 80% Cabernet Sauvignon, 20% Sangiovese
Country Italy
Region Tuscany
Vendor Castello di Albola
Origin Radda in Chianti, Chianti Classico
Soil composition The soil derives from the geological formation of Alberese (clay-limestone), originating from marine deposits in the Pliocone Epoch. The soils are interwoven with clay and benefit from good internal drainage due to the presence of stony matter.
Cultivation system Spurred cordon.
Plants per hectare 3500
Yield per hectare 40 q.
Harvest Manual harvest in bins. Early October.
Fermentation 10 days.
Wine making The must ferments for 10 days, followed by 15 days of maceration.
Aging Ageing takes place in in first and second-use barrels for 14 months, followed by a further 12 months in the bottle.
Year production 16000 瓶子
Allergens Contains sulphites