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Fortemasso

Barolo Castelletto Riserva 2013

紅葡萄酒 醇

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定價 HKD885.00
定價 HKD885.00 售價
特價 售罄

其他年份:

2016
立即可用 立即下單,20天內送達 僅剩下 1 件商品
品名 DOCG Barolo Riserva
酒瓶尺寸 0,75 l
酒精度 14.0% 按體積
产区 皮埃蒙特 (Italy)
葡萄品种 100% Nebbiolo
陈酿 At the end of maceration, the ageing period in wood begins, lasting an average of 40 months. This is followed by bottling and subsequent ageing in the bottle for a further 22 months.
其他年份: 2016
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描述

For the production of Barolo Castelletto Riserva, grapes from the vineyard parcel located in the highest position on the hill are used. The slow and late ripening of the Nebbiolo grapes make it rich and structured, giving them great ageing potential.

獎項

  • 2013

    93

    /100

    《品醇客》(Decanter) 是一本葡萄酒與生活方式雜誌,每月在全球約90個國家出版。雜誌內容涵蓋行業新聞、經典指南以及針對葡萄酒與烈酒的專業建議。

  • 2013

    3

    此食品和葡萄酒出版物備受推崇,並提供意大利葡萄酒的最好評估。它擁有一個由100多名專家提供公正,獨立和可靠的評估的長期傳統。

  • 2013

    93

    /100

    詹姆斯·薩克林 (James Suckling) 是美國極具影響力的葡萄酒評論家和記者,曾在《葡萄酒觀察家》(Wine Spectator) 任職30年。他於2010年離職並創立了自己的網站和指南 (JamesSuckling.com)。他專注於義大利和波爾多葡萄酒的研究。

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詳細資訊

Profumo

香水

Clear, broad with delicate notes of violet, dried rose, cinnamon, liquorice and sweet tobacco.

Colore

顏色

Deep, bright ruby red with slight orange reflections.

Gusto

味道

Harmonic, full-bodied with delicate astringency. Powerful with a long, strong aftertaste that leaves room for fruity complexity.

服務於:

18 - 20 °C

長壽:

15 - 25年

醒酒時間:

1小時

酒體豐滿和非常成熟的紅葡萄酒

製造商
Fortemasso
來自這個酒莊
  • 釀酒師: Piero Ballario
  • 公頃: 5
這家新公司鞏固了 Gussal Beretta 家族在優質葡萄酒全景中的計畫,在歷史悠久的 Castelletto 和 Pressenda 區域擁有葡萄園。 主要栽培 Langhe 的傳統葡萄樹,特別是 Nebbiolo 和 Barbera。 閱讀更多

It goes perfectly with important and tasty dishes such as game and medium-aged cheeses. With ageing, it pairs with long-aged cheeses and dark chocolate.

肉類
野味
奶酪
陳年奶酪
豬肉

名称 Fortemasso Barolo Castelletto Riserva 2013
类型 紅葡萄酒 醇
葡萄酒名称 Barolo DOCG
年份 2013
容量 0,75 l
酒精度 14.0% 按體積
葡萄品种 100% Nebbiolo
国家 Italy
产地 皮埃蒙特
供应商 Fortemasso
产地 Town of Monforte d’Alba (Cuneo).
气候 Altitude: 360-450 m. a.s.l. Exposure: South - East.
土壤成分 Diano sandstone composed of sand, silt and clay.
收获 By hand, with small crates.
酿酒工艺 After destemming, the must ferments in temperature-controlled stainless steel tanks and through daily pumping-over the aromas and colour are gently extracted from the skins. Using the submerged cap technique, the maceration phase begins, aimed at optimising extraction and stabilising the colour of the wine. This phase lasts on average 30 to 45 days, during which malolactic fermentation also takes place.
陈酿 At the end of maceration, the ageing period in wood begins, lasting an average of 40 months. This is followed by bottling and subsequent ageing in the bottle for a further 22 months.
年产量 5000 瓶子