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Castello di Fonterutoli (Mazzei)

Olio Extra Vergine d'Oliva Chianti Classico 0.5L 2024

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酒瓶尺寸 0,50 l
产区 Tuscany (Italy)
年份 2024
产品名称 Olio Extra Vergine d'Oliva Chianti Classico 0.5L 2024
味道 Intense, artichoke flavours, elegant and slightly spicy.
酿造方法 Crushing: carried out within 4 hours of harvesting in the estate's own continuous knife press and in a vacuum. Extraction: by centrifugal decanter at 23 °C. Storage: in stainless steel drums at 15 - 18 °C and under inert gas atmosphere.
区域 Tuscany
国家 Italy
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描述

From the Frantoio, Leccino, Moraiolo and Pendolino cultivars, processed under vacuum in the innovative estate mill, we obtain an oil with extraordinary organoleptic and nutritional qualities.

詳細資訊

Sapore

味道

Intense, artichoke flavours, elegant and slightly spicy.

製造商
Castello di Fonterutoli (Mazzei)
來自這個酒莊
  • 創業年份: 1435
  • 釀酒師: Gionata Pulignani
  • 生產的瓶子: 800.000
  • 公頃: 110
Since more than six hundred years, the Mazzei family produces unique wines with spirit and passion renewed from generation to generation.

At Fonterutoli, as well as at Belguardo and Zisola, resides the same philosophy that aims to promote local vine varieties as an expression of the identity of the region, in respect of diversity and nature, via sustainable agriculture and improvements mindfull of the delicate hydro-geologic balance, in order to prevent soil erosion and maximize water reserves in the region. All of this in order to be able to hand the land intact to future generations.

"I like to think to our family tree as a sturdy and generous vine plant because all Mazzei's history is constantly connected to vineyards, cellars and wine." (Marchese Lapo Mazzei, Cavaliere del Lavoro)
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名称 Fonterutoli Olio Extra Vergine d'Oliva Chianti Classico 0.5L 2024
年份 2024
容量 0,50 l
国家 Italy
产地 Tuscany
供应商 Castello di Fonterutoli (Mazzei)
产地 Varieties: 60% Frantoio, 20% Leccino, 15% Moraiolo, 5% Pendolino.
气候 Altitude: 400 - 600 m a.s.l.
收获 Hand-burning from 24 October to the end of November.
生产工艺 Crushing: carried out within 4 hours of harvesting in the estate's own continuous knife press and in a vacuum. Extraction: by centrifugal decanter at 23 °C. Storage: in stainless steel drums at 15 - 18 °C and under inert gas atmosphere.