描述
Still red from the Colli Orientali del Friuli DOC, 13% ABV, produced by Dario Coos. 100% Schioppettino, 0.75 l bottle, 2023 vintage. A wine born from Dario Coos's passion for the native grape varieties of Friuli Venezia Giulia. After cold pre-fermentation maceration, which helps develop the characteristic spicy notes, fermentation takes place in stainless steel tanks for 5-6 days with periodic pumping over. Aged in wood for 8 months. The nose is complex and broad, with a distinctive spicy note reminiscent of black pepper. A pale ruby red color, typical of the variety. On the palate, it is medium-bodied, fresh, and elegant, with herbaceous notes.
詳細資訊
香水
顏色
味道
服務於:
14 -16 °C.
長壽:
05 - 10 years
醒酒時間:
1 hour
搭配
- 創業年份: 1986
- 釀酒師: Matteo Lovo
- 生產的瓶子: 87.000
- 公頃: 14
Although we adopt a conventional approach to viticulture, our attention to the environment and to our territory is profound: that’s why we handle the weeds with mechanical methods, which allow us to eliminate herbicides and chemical sprays completely. Our company has modern implants and new wineries. Using refrigeration and technical gases, the musts are top quality and we continue to produce unique wines, which are the result of research and innovation.
Grapes have been naturally dried by the wind for a long time in Ramandolo. A unique microclimate, totally influenced by Bernadia Mountain, allows us to obtain dehydrated grapes with an exceptional quality level. Each wine has its own history and path; since we believe that primary aromas are the first thing we look for when we enjoy a glass of wine, we select medium-light toasted barrels only, which allow each wine to express its personality. 閱讀更多
| 名称 | Dario Coos Schioppettino 2023 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Colli Orientali del Friuli DOC |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 葡萄品种 | 100% Schioppettino |
| 国家 | Italy |
| 产地 | Friuli-Venezia Giulia |
| 供应商 | Dario Coos |
| 产地 | Nimis (UD) |
| 收获 | Manual, early October. |
| 酿酒工艺 | After cold pre-fermentation maceration, useful for acquiring the characteristic spicy notes, fermentation takes place in stainless steel tanks for 5-6 days with periodic pumping over. |
| 陈酿 | In wood for 8 0 months. |

