Duemani
Duemani Cabernet Franc 2017
| Denomination | Costa Toscana IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% 按體積 |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Cabernet Franc |
| Aging | 20 months in French oak barriques of 225-228 lt., 90% new wood and 10% first passage. It does not undergo clarification or filtration. |
描述
Cabernet Franc by careful selection in the vineyards, with great fruit, aristocratic tannins and complexity. The result is superb: mulberry, rosemary, brush and Mediterranean scrub. Sumptuous balance and impressive length.
獎項
-
2017
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2017
97/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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2017
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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2017
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2017
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2017
3One of the most prestigious wine guides in Italy.
-
2017
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2017
4Italian Sommelier Association (AIS) guide
香水
顏色
味道
服務於：
16 - 18 °C.
長壽：
15 - 25 years
醒酒時間：
1 hour
- 創業年份: 2001
- 釀酒師: Luca D'Attoma
- 公頃: 11
However after meeting Luca, she understood that wine would now be her future. Luca was born in Borgo San Lorenzo, outside of Florence. A famous winemaker, he founded W.E.C.-(Wine Evolution Consulting), a winemaking and viticultural consulting company, through which he collaborates with wineries from various regions of Italy for the production of high quality wines.
Together, Elena is the sales engine of the winery, while Luca is the enologist and "father" of the vineyards and wines. They had a dream to realize original and pure wines from the Tuscany Coast, where it was possible to cultivate according to nature and biodynamic principles. Thankfully, this dream is now their reality and every day it continues to reach new levels.
In 2000, we found land in Riparbella where we could establish our project: an extreme and modest place, mainly clayish and with many stones, uncultivated for many years and surrounded by Mediterranean shrubs. This is a hill that smells of the sea and forest. It faces the coast at an altitude of 820 feet.
Sun, light and a continuous breeze guarantees temperature range, fundamental for bouquet and slow maturation, the promise of perfect balance. The shape of the slope looks like an amphitheater, where we have planted three vineyards: Cabernet Franc on the top, Merlot towards the bottom, and a small goblet-shaped vineyard of Syrah in the middle, the heart of our estate, over a very rocky and dry soil. In 2014 we will plant three more hectares of Cabernet Franc at 1,150 ft. altitude, situated in the fantastic hollow around our winery, so that the total extension of the vineyards will be more than 10 hectares. 閱讀更多
| Name | Duemani Cabernet Franc 2017 |
|---|---|
| Type | Red biodynamic still |
| Denomination | Costa Toscana IGT |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 14.0% 按體積 |
| Grape varieties | 100% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | Duemani |
| Origin | Loc. Ortacavoli - Riparbella (PI) |
| Climate | Altitude: 220-250 m. a.s.l. |
| Soil composition | Clayey, salty and with an important presence of limestone skeleton. |
| Cultivation system | Guyot |
| Plants per hectare | 8,400. |
| Yield per hectare | 800 gr/plant |
| Harvest | Finished in the last week of September. The grapes are selected in the vineyard and harvested by hand in small 15 kg crates. They are delicately de-stemmed to obtain whole berries and further selected by hand on the sorting table. |
| Wine making | Fermentation is spontaneous in oak truncated cone vats at controlled temperature, followed by maceration on the skins for about 30 days with a brief pumping over. |
| Aging | 20 months in French oak barriques of 225-228 lt., 90% new wood and 10% first passage. It does not undergo clarification or filtration. |
| Allergens | Contains sulphites |
