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Col de' Salici

Col De' Salici Brut Rosè

Rosé charmat method sparkling wine brut

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定價 HKD118.00
定價 HKD118.00 售價
特價 售罄
剩餘最後 1 瓶
品名 VSQ
酒瓶尺寸 0,75 l
酒精度 11.5% 按體積
产区 Veneto (Italy)
葡萄品种 100% Raboso Piave
陈酿 Bottling: isobaric (under pressure) with low amounts of SO2.
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詳細資訊

Profumo

香水

The Col de Salici Rosè is fresh, crispy, lively, full of ripe cherry and berry flavours.

Colore

顏色

Very delicate pink colour displaying fine bright perlage.

Gusto

味道

Light body that is exceptionally smooth and satiny. Surprisingly dry with a long and satisfying finish.

服務於:

06 - 08 °C.

長壽:

03 - 05 years

Sparkling rosé wines

搭配

This wine is perfect as an aperitive meanwhile, the fine structure makes it a perfect pair also with fish courses, vegetable soups, fresh cheeses and white meats.

Starters
Fish
Shellfish
Cheese
Poultry
White fish
Vegetarian

製造商
Col de' Salici
來自這個酒莊
  • 創業年份: 1997
  • 釀酒師: Saverio Notari
  • 生產的瓶子: 600.000
  • 公頃: 32
The Col de' Salici brand originated in 1997 with the Compagnia del Vino. Prosecco was by no means popular in those years. Still, Giancarlo Notari could grasp its characteristics of freshness and immediacy that today make this appellation one of the most dynamic, modern and well-known on the Italian wine scene.

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.
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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