詳細資訊

香水

顏色

味道
服務於:
06 - 08 °C.
長壽:
03 - 05 years

搭配
- 創業年份: 1997
- 釀酒師: Saverio Notari
- 生產的瓶子: 600.000
- 公頃: 32
High-level packaging combines with quality in production. First, the grapes are selected only in the best production areas of the Conegliano Valdobbiadene DOC and DOCG. Then, the vinification occurs with partial cryomaceration, enhancing the grape variety's fragrance and fruity sensation. Finally, the bottling is carried out every 40 days to guarantee the market a product that is always fresh. 閱讀更多


名称 | Col De' Salici Brut Rosè |
---|---|
类型 | Rosé charmat method sparkling wine brut |
葡萄酒名称 | VSQ |
容量 | 0,75 l |
酒精度 | 11.5% 按體積 |
葡萄品种 | 100% Raboso Piave |
国家 | Italy |
产地 | Veneto |
供应商 | Col de' Salici |
产地 | North-Eastern Italy, around the Piave area. |
气候 | Altitude (mt): 200 a.s.l. |
土壤成分 | Vary soil type; mainly clayey. |
栽培系统 | Cordon Spur, Guyot and Sylvoz. |
每公顷产量 | 15,000kg/h. |
收获 | By hand; second half of September. |
酿酒工艺 | Pressing process: takes place immediatrely after the grapes - harvested by hand and gathered from the various vineyards - are moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted. Vinification and foaming: after the picking, bunches are stripped and slightly pressed. Occurs as a rosé with maceration at controlled temperatures (less than 10°C) for 12-24 hours to obtain must with the right colour intensity (pomegranate red) but without astringent notes. After brief natural decanting, the clearest must is decanted and starts fermenting. Keeping the fermentation temperature under 18°C helps to keep the single varieties characteristic bouquets intact. |
陈酿 | Bottling: isobaric (under pressure) with low amounts of SO2. |
总酸度 | 5.5 gr/L |