Gerardo Cesari
Amarone della Valpolicella Classico Il Bosco 2021
其他年份：
2020| 品名 | DOCG Amarone della Valpolicella Classico |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 15.5% 按體積 |
| 产区 | 威尼托 (Italy) |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 陈酿 | At this point, the maturation process, lasting two years with ageing in barriques (French oak) and in large barrels (Slavonian oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles. |
| 其他年份： | 2020 |
描述
The Amarone of the "Il Bosco" vineyard is made into wine only when the grapes are perfectly healthy and in vintages of great quality. The vineyard is a small area where the vines are over 20 years old, and where a first selection is made favouring quality over quantity. During the grape harvesting, the grapes are selected and only the best will be placed in the "fruit cellars" for drying to then be pressed in the month of January. The wine is placed in barriques and in big Slavonian barrels to mature for two years. Once bottled, the wine is then aged further for an additional 6-8 months.
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C
長壽：
10 -15年
醒酒時間：
1小時
- 創業年份: 1936
- 釀酒師: Michele Gamba
- 生產的瓶子: 3.000.000
- 公頃: 140
歡迎參加我們的導覽團、垂直品酒會和導覽參觀，體驗簽名 Cesari 帶來的真實且引人入勝的體驗。 Cavaion酒廠：我們位於 Cavaion Veronese 的酒窖於 1997 年落成，是 Ripasso 和 Amarone della Valpolicella 葡萄酒陳釀過程的核心。 在這裡的地下室，葡萄酒存放在橡木桶窖中，在橡木桶和酒桶的撫養下，形成其獨特的個性。酒窖內也是我們的酒窖，可以在此購買我們的標籤。Cesari 葡萄酒生來就是為了激發人們的興趣、增強地域性並使經典成為現代風格，從葡萄園到酒瓶的每個階段都遵循著這樣的哲學。 閱讀更多
| 名称 | Cesari Amarone della Valpolicella Classico Il Bosco 2021 |
|---|---|
| 类型 | 紅葡萄酒 green 醇 |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 15.5% 按體積 |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 国家 | Italy |
| 产地 | 威尼托 |
| 供应商 | Gerardo Cesari |
| 产地 | "Il Bosco" vineyard, fraz. CastelRotto di San Pietro in Cariano (VR) |
| 收获 | During the grape harvesting, only perfectly unblemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of January. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concentration of sugar, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased. |
| 酿酒工艺 | Maceration is carried out on contact with the skins for a period of 20-30 days. During fermentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Amarone fermentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malolactic fermentation in the following months. |
| 陈酿 | At this point, the maturation process, lasting two years with ageing in barriques (French oak) and in large barrels (Slavonian oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles. |
| 总酸度 | 6.0 gr/L |
| 干提取物 | 31.0 gr/L |