A Toscana Rosato 2024

描述

Still rosé from Tuscany, 13% ABV, produced by Fattoria Aldobrandesca. 100% Aleatico, a grape variety that yields a rosé with a unique character. 2024 vintage, 0.75 liter bottle. A wine born on the slopes of Sovana, in a region rich in history and charm. The grapes are hand-picked and carefully vinified to preserve their freshness and aroma. The delicate floral notes of rose fade, giving way to more fragrant notes of red berries and citrus. A pale, bright pink color. On the palate, it is elegant, its savory flavor blending harmoniously with the fruity notes, giving it excellent persistence.

詳細資訊

香水

On the nose, the delicate floral notes of rose fade to give way to more fragrant notes of small red fruits and citrus fruits.

顏色

Bright pink discharge.

味道

On the palate it is elegant its savouriness blends harmoniously with the fruity notes giving it an excellent persistence.

服務於：

14 -16 °C.

長壽：

05 - 10 years

製造商

製造商

Fattoria Aldobrandesca

來自這個酒莊

• 創業年份: 1996
• 釀酒師: Lorenzo Giuliani
• 生產的瓶子: 35.400
• 公頃: 100

The estate’s 100 hectares (247 acres) of vineyards are on the slopes of a spur of tuffaceous rock where the hilltop town of Sovana is located, surrounded by a beautiful natural landscape of remarkable archeological importance.

Flat terrain of volcanic origin with tuffaceous subsoils are at an altitude of 200 meters above sea level (656 feet). Aleatico, a very old and traditional grape variety, and Malbèc, a new variety for the Italian wine producing sector, have found an ideal terroir. 閱讀更多

Tuscany

技術規格表

名称	Fattoria Aldobrandesca A Toscana Rosato 2024
类型	Rosé still
葡萄酒名称	Toscana IGT
年份	2024
容量	0,75 l
酒精度	13.0% 按體積
葡萄品种	100% Aleatico
国家	Italy
产地	Tuscany
供应商	Fattoria Aldobrandesca
故事	An authentic rosé produced on the Aldobrandesca farm that strongly identifies with the production area. A slightly aromatic wine, characterised by the floral note typical of its variety.
产地	Florence (FI)
收获	Second week of September
酿酒工艺	The grapes come from selected vineyards managed exclusively for the production of "A". After manual harvesting carried out on several occasions, the grapes arrived at the winery and were destemmed and softly crushed. The must with its skins was macerated at low temperatures for approximately 4-6 hours. This short cold maceration favoured the extraction of colour and the more delicate aromatic substances, resulting in a fresh must without astringent notes and with a strong aromatic connotation. The must was transferred to small stainless steel tanks and fermented at a controlled temperature of 16 °C.
陈酿	After alcoholic fermentation, the wine was kept on its lees until bottling.