Cesarini Sforza
Cesarini Sforza 1673 Trento Noir Nature 2017
其他年份：
2018| Denomination | Trento DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% 按體積 |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Before the summer, its long passage in bottles begins with the lees ageing, followed by a second fermentation where the yeasts will accompany the sparkling wine for at least 48 months before disgorgement, then passing another 3 months in the cellar before marketing. |
| 其他年份： | 2018 |
描述
There are only a few areas in the world with the capacity to produce grapes suitable for producing a sparkling-wine base. In fact, the pedo-climatic characteristics must reach certain fundamental balances that allow the grapes to ripen while maintaining characteristics that are not at all obvious.
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
05 - 10 years
搭配
- 創業年份: 1974
- 釀酒師: Andrea Buccella
- 生產的瓶子: 1.000.000
Reviving this ancient legacy, in 1974 Lamberto Cesarini Sforza, together with a small group of entrepreneurs, founded the eponymous winerywith the aim of producing high quality sparkling wines that would be able to impose themselves not only among Trentino producers, but also on the national and international scene.
Today, just like in the origins, Cesarini Sforza holds firm to the three pillars on which the best winemaking culture is founded: tradition, innovation and the pursuit of excellence. Cesarini Sforza, under the aegis of Aquila Reale, makes itself the interpreter of the noblest mountain bubbles, refined and versatile sparkling wines capable of proudly telling all the strength of a unique territory, extraordinarily suited to viticulture. 閱讀更多
| Name | Cesarini Sforza 1673 Trento Noir Nature 2017 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Trento DOC |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 12.5% 按體積 |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cesarini Sforza |
| Origin | Ravina (Trento). |
| Climate | Altitude: 500-600 m. a.s.l. |
| Soil composition | Loamy, sandy, loose ground, rich in porphyry. |
| Cultivation system | Guyot and trellised "pergola" system. |
| Yield per hectare | 4,500 kg/hectare. |
| Harvest | By hand, with small containers, the first decade of September and pressed whole in a marmonier. |
| Wine making | The different selections of Pinot Noir refine their yeasts and partly carry out malolactic fermentation. The cuvée is made in late spring: a significant moment for the quality of the Classic Method. |
| Aging | Before the summer, its long passage in bottles begins with the lees ageing, followed by a second fermentation where the yeasts will accompany the sparkling wine for at least 48 months before disgorgement, then passing another 3 months in the cellar before marketing. |
| Total acidity | 6.5 gr/L |
| Allergens | Contains sulphites |