Castello di Neive
Castello di Neive Barbaresco Santo Stefano Albesani 2021
| 品名 | Barbaresco DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 100% Nebbiolo |
| 陈酿 | In French oak barrels for 24 months. In bottle: 1 year in our cellars. |
描述
The soil, exposure and microclimate have always made our Santo Stefano winery one of the best known cru in the area, so much so that it can be seen, already fully planted, in a cabreo of the Counts of Castelborgo dating back to 1700. The renewal of the vineyards began in 1967 with our father Giacomo and we continue it in close collaboration with the University of Turin.
獎項
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
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.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
詳細資訊
香水
顏色
味道
服務於：
16 - 18 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
搭配
- 創業年份: 1964
- 釀酒師: Claudio Roggero, Gianfranco Cordero
- 生產的瓶子: 160.000
- 公頃: 27
Castello di Neive and its 150 acre estate are owned by the Stupino brothers and sisters – Anna, Giulio, Italo e Piera. They were all born in Neive, and so were their parents, grandparents and great-grandparents.The history of the company began when their father, Giacomo, started to capitalize on both his experience as a surveyor and on his knowledge of the area, and to purchase, whenever possible, vineyards and land in extremely favourable locations. In the small cellars of their home, they began the first production of wine for domestic consumption and to sell in bulk.Messoirano, Montebertotto, Basarin, Valtorta, I Cortini;: the number of vineyards acquired by Giacomo grew and with it also the production and the ambitions of the family. In 1964 they purchased the castle with its spacious cellars, with more farmsteads in Santo Stefano and Marcorino, plus more land from the castle’s previous owner, Count Guido Riccardi Candiani.
This is was a turning point which urged the family to renovate the castle’s cellars, to reorganize the vineyards neglected by the previous owners and to produce wine according to modern methods. When Giacomo died, in 1970, Giulio end Italo oversaw the transition from tenant farming to direct management of the land, with the precious help of Talin Brunettini, skilful cellar man with a knowledge in agronomic techniques. It is at this time that Castello di Neive began to bottle its wines and to introduce them to the rest of Italy and abroad.
In 1978 another rewarding step: thanks to the collaboration between Italo and some experts from the University of Turin – professors Italo Eynard and Annibale Gandini – Castello di Neive started a clonal selection programme of Arneis, a grape long forgotten and abandoned because of its scarce productivity and lack of knowledge in white wine vinification. Arneis wine owes its rediscovery to this joint effort by the company and the University. In the past few years, Italo has devoted himself fully to the direct management of the company, under the name "Castello di Neive Azienda Agricola": a devotion which seems to follow a ‘premonition’ contained in an old photograph: one depicting Mentor, Italo’s grandfather, presenting a grapevine to his young nephew. 閱讀更多
| 名称 | Castello di Neive Barbaresco Santo Stefano Albesani 2021 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Barbaresco DOCG |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 葡萄品种 | 100% Nebbiolo |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Castello di Neive |
| 产地 | Neive (CN) |
| 土壤成分 | Calcareous marl. |
| 栽培系统 | Guyot |
| 每公顷产量 | 6 T/Ha |
| 收获 | In early October. Manual,in small boxes drilled. |
| 发酵温度 | Up to a maximum of 30 °C |
| 发酵 | 10 - 12 days |
| 酿酒工艺 | At the end of alcoholic fermentation in big barrels (French oak) constantly maintained at a temperature of 18 °C. |
| 陈酿 | In French oak barrels for 24 months. In bottle: 1 year in our cellars. |
| 总酸度 | 5.9 gr/L |
| 克/升/升 (LPH) | 3.5 |