Castello di Farnetella
Castello di Farnetella Lucilla 2019
| Denomination | Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% 按體積 |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot |
| Aging | In March-April, the wine is transferred to small, medium, and large oak botti for 8-12 months of maturation, followed by 4-6 months in the bottle. |
獎項
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2019
92/100
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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2019
89/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2019
2One of the most prestigious wine guides in Italy.
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2019
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2019
3Italian Sommelier Association (AIS) guide
香水
顏色
味道
服務於：
16 - 18 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
- 創業年份: 1981
- 釀酒師: Franco Bernabei
- 生產的瓶子: 187.600
- 公頃: 56
The vineyards of the latter are located beyond the picturesque medieval village and reach the considerable altitude of 560 meters above sea level, dominating one of the most characteristic highlands of the area.
After meticulous mass selections, begun with the acquisition in the eighties, today the Sangiovese di Farnetella makes itself talked about thanks to well recognizable wines, set on balance and a well-orchestrated aromatic profile. 閱讀更多
| Name | Castello di Farnetella Lucilla 2019 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.0% 按體積 |
| Grape varieties | 70% Sangiovese, 15% Cabernet Sauvignon, 15% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Castello di Farnetella |
| Origin | Sinalunga (SI) |
| Climate | Altitude: 350 m. a.s.l. |
| Soil composition | The soils are layered sand and silt, with some presence of clay, and larger percentages of rock and limestone. |
| Cultivation system | Vertically-trained, with spurred cordon pruning. |
| Plants per hectare | ca 5400 |
| Harvest | At various times, because of the various elevations. But within the first two weeks of October 15. |
| Wine making | De-stemming and pressing of the quality selected grapes. Fermentation temperature 28-30° C. Length of maceration 10 2 days. Programmed automatic punchdowns daily. Drawing off and racking after fermentation. |
| Aging | In March-April, the wine is transferred to small, medium, and large oak botti for 8 2 months of maturation, followed by 4-6 months in the bottle. |
| Year production | 20000 瓶子 |
| Allergens | Contains sulphites |
