Marco De Bartoli
De Bartoli Catarratto Lucido 2023
定價
HKD168.00
標示價格：
表示促銷開始前產品的價格
售價
剩餘最後 3 瓶
| Denomination | Sicilia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% 按體積 |
| Area | Sicily (Italy) |
| Grape varieties | 100% Catarratto Bianco Comune |
| Aging | The clear part you start to fermentation with yeast indegeni at a controlled temperature in stainless steel tanks that begins and ends in small barrels from 225, 500 and 1000 lt. French oak to preserve the primary aromas and enhance the bouquet during the aging period. 12 months in barrels in the presence of yeast in suspension (technique of lees stirring) until its maturity. 6 months in bottle. |
描述
Thanks to the experimentation of new winemaking techniques, Grillo, Phoenician variety of sources, has resulted in wines of great structure, body, complexity and longevity.
服務於：
12 - 14 °C.
長壽：
05 - 10 years
製造商
Marco De Bartoli
來自這個酒莊
- 創業年份: 1980
- 釀酒師: Renato e Sebastiano De Bartoli
- 生產的瓶子: 120.000
- 公頃: 18
Defying the conventions of the oenological market and betting with himself, Marco De Bartoli inaugurated his new production line in 1980, heedless of economic feedback, believing it a moral duty to uphold the traditional values of his land. Thus the first Vecchio Samperi wine was born. Later, De Bartoli reached Pantelleria intrigued by Moscato Passito, a product the market had alienated. Curiosity developed into a desire to master the science of growing Zibibbo grapes, which he could learn on Pantelleria. In part, the purpose was to convey the tradition of Pantelleria through the Bukkurum wine. This bottling took place, for the first time, in 1985. The following year, De Bartoli cold vinified the Zibibbo grapes, and other products took shape.
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Pasta
Fish
| Name | De Bartoli Catarratto Lucido 2023 |
|---|---|
| Type | White still |
| Denomination | Sicilia IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% 按體積 |
| Grape varieties | 100% Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Marco De Bartoli |
| Cultivation system | Guyot |
| Plants per hectare | 3,500 vines per hectare. |
| Yield per hectare | Yield of 35 hectoliters per hectare. |
| Wine making | Rigorous manual selection of the grapes, soft pressing, getting a must that remain to settle naturally cold for 48 hours. |
| Aging | The clear part you start to fermentation with yeast indegeni at a controlled temperature in stainless steel tanks that begins and ends in small barrels from 225, 500 and 1000 lt. French oak to preserve the primary aromas and enhance the bouquet during the aging period. 12 months in barrels in the presence of yeast in suspension (technique of lees stirring) until its maturity. 6 months in bottle. |
| Allergens | Contains sulphites |
