-16%

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Domaine de Martinolles

Blanquette de Limoux Le Berceau Brut

White green sparkling ancestral method brut

有機和可持續

   -16%

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定價 HKD129.00
定價 HKD129.00 HKD155.00
標示價格: 表示促銷開始前產品的價格
售價
特價 售罄

Multiple purchases: add more bottles to cart with one click

$1,548.00

12 瓶

$774.00

6 瓶

$387.00

3 瓶

快速出貨 立即下單,3天內送達
品名 Blanquette de Limoux AOC
酒瓶尺寸 0,75 l
酒精度 12.5% 按體積
产区 Languedoc-Roussillon (France)
葡萄品种 100% Mauzac
有机
产品名称 Blanquette de Limoux Le Berceau Brut
顏色 Bright and lively.
香水 Intense nose, very fruity and floral.
味道 Beautiful aromas of yellow fruit, heady flowers and honey. It shows an elegant and harmonious mouthfeel at the end.
搭配 The Blanquette Méthode ancestral is a sweet and fruity sparkling wine which pairs wonderfully with desserts, tarts, ice cream and chocolate.
区域 Languedoc-Roussillon
国家 France
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詳細資訊

Perlage

珍珠泡沫

Fine.

Profumo

香水

Intense nose, very fruity and floral.

Colore

顏色

Bright and lively.

Gusto

味道

Beautiful aromas of yellow fruit, heady flowers and honey. It shows an elegant and harmonious mouthfeel at the end.

服務於:

08 - 10 °C.

長壽:

05 - 10 years

Sparkling white wines

搭配

The Blanquette Méthode ancestral is a sweet and fruity sparkling wine which pairs wonderfully with desserts, tarts, ice cream and chocolate.

Starters
Cheese
Desserts

製造商
Domaine de Martinolles
來自這個酒莊
The first sparkling wines were invented by monks at the Saint Hilaire Abbey in 1544, well before Dom Perignon.

We nurture over 30 hectares of olive, pine and oak trees alongside the vines in this unspoilt corner of the country, a local hunting reserve which has preserved its unique fauna. The Domaine offers lovely accommodation from which to enjoy this beautiful landscape.
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名称 Domaine De Martinolles Blanquette de Limoux Le Berceau Brut
类型 White green sparkling ancestral method brut
葡萄酒名称 Blanquette de Limoux AOC
容量 0,75 l
酒精度 12.5% 按體積
葡萄品种 100% Mauzac
国家 France
产地 Languedoc-Roussillon
供应商 Domaine de Martinolles
气候 Altitude: 200-250 m a.s.l. Mediterranean with oceanic influence.
收获 By hand.
酿酒工艺 Cold settling during 24 hours. Fermentation with indigenous yeasts. Fermentation is stopped by filtration. Bottling occurs on the third moon of March to obtain a natural foam.