Gerardo Cesari
Valpolicella Ripasso Superiore Bosan 2019
其他年份：
2020| 品名 | DOC Valpolicella Ripasso Superiore |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | 威尼托 (Italy) |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 陈酿 | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| 其他年份： | 2020 |
描述
一款來自威尼託的靜態紅酒，酒精濃度14%，由傑拉爾多·切薩裡 Gerardo Cesari 釀造。由80%科維納 Corvina 和20%羅迪內拉 Rondinella 混釀而成，年份為2019年。這款瓦爾波利切拉 Valpolicella 裡帕索高級博桑 Ripasso Superiore Bosan 葡萄酒秉承了維羅納的傳統，採用二次發酵工藝，提升了酒體的結構和複雜性。香氣散發著紅色水果、櫻桃和香料的氣息，預示著濃鬱飽滿的口感。酒體呈現明亮濃鬱的紫色。口感飽滿和諧，酸度與柔滑的餘味完美融合，並帶有巧克力和烘焙咖啡的香氣。是搭配紅肉和陳年起司的理想選擇。
獎項
-
2019
95/100
此葡萄酒指南是意大利最權威的酒品指南之一。
-
2019
2此葡萄酒指南是意大利最權威的酒品指南之一。
詳細資訊
香水
顏色
味道
服務於：
16 - 18 °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 Valpolicella Ripasso Superiore Bosan 2019 |
|---|---|
| 类型 | 紅葡萄酒 green 醇 |
| 葡萄酒名称 | Valpolicella Ripasso DOC |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 国家 | Italy |
| 产地 | 威尼托 |
| 供应商 | Gerardo Cesari |
| 酿酒工艺 | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| 陈酿 | The "Ripasso" technique has been used historically in Valpolicella, and can be summarised as the practice of passing wines from the same or previous vintages over the fermented marc of dried grapes to produce Amarone. Basically, its purpose is to reinforce and strengthen the Valpolicella, the fruit of a blend of approximately 80% Corvina Veronese, 20% Rondinella, by taking what is left in the noble marc of Bosan amarone. This process lasts about 15 days, the Valpolicella wine thus "ripassed" acquires colour, structure, aromas, tannins and about 1÷1.5 degrees of alcohol more than the original wine. |
| 总酸度 | 5.8 gr/L |
| 干提取物 | 30.1 gr/L |