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Di Majo Norante

Di Majo Norante Ramitello Biferno Rosso 2020

Red green still

有機和可持續
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定價 HKD163.00
定價 HKD163.00 售價
特價 售罄

其他年份:

2017

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$1,956.00

12 瓶

$978.00

6 瓶

$489.00

3 瓶

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品名 Biferno DOC
酒瓶尺寸 0,75 l
酒精度 14.5% 按體積
产区 Molise (Italy)
葡萄品种 80% Montepulciano, 20% Aglianico
陈酿 Part in casks and steel vats, followed by 6 months in bottles.
其他年份: 2017
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描述

This cru is made mainly from a selection of the best Montepulciano and Aglianico grapes grown in the Ramitello vineyard located in Campomarino.

詳細資訊

Profumo

香水

Notes of plum, forest floor and hints of leather and liquorice.

Colore

顏色

Deep ruby with purple reflections.

Gusto

味道

A full-bodied, soft and velvety wine with a perfect blend of flavours and aromas.

服務於:

16 - 18 °C.

長壽:

05 - 10 years

醒酒時間:

1 hour

Full Bodied and Very Aged Red Wines

搭配

Ideal with rich dishes, especially white and red meats, game and ripe cheeses.

Meat
Cheese
Matured cheese
Poultry
Pork

製造商
Di Majo Norante
來自這個酒莊
  • 創業年份: 1968
  • 釀酒師: Riccardo Cotttarella
  • 生產的瓶子: 800.000
  • 公頃: 140
Di Majo Norante has been making wine from grapes ever since 19th century, as is evidenced by the old cellars underneath the square and in the old family building at Campomarino. Commitment to grape growing was inherited first of all by Luigi and then by Alessio Di Majo and continues today alongside research and experimentation. Di Majo Norante produces its own wines from grapes grown in the 123 hectare vineyard of the ancient fief of Marquises Norante di Santa Cristina.

Di Majo Norante wine-making philosophy is consistent with a traditional approach to grape growing and wine production, centred on preserving all the characteristics of Mediterranean wine-making.
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名称 Di Majo Norante Ramitello Biferno Rosso 2020
类型 Red green still
葡萄酒名称 Biferno DOC
年份 2020
容量 0,75 l
酒精度 14.5% 按體積
葡萄品种 80% Montepulciano, 20% Aglianico
国家 Italy
产地 Molise
供应商 Di Majo Norante
产地 Campomarino (Campobasso).
气候 Altitude: 100 m. a.s.l.
土壤成分 Clayey.
栽培系统 Espallier.
每公顷产量 9,000 2,000 kg/hectare.
收获 End of October.
酿酒工艺 Maceration in contact with the skins for about one month. Full malolactic fermentation is carried out.
陈酿 Part in casks and steel vats, followed by 6 months in bottles.
总酸度 5.2 gr/L
克/升/升 (LPH) 3.78
残糖 2.5 gr/L
干提取物 36.9 gr/L