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Gabe

Gabe Prosecco Blu Anatra Brut

White charmat method sparkling wine brut

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定價 HKD114.00
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品名 Prosecco DOC
酒瓶尺寸 0,75 l
酒精度 11.0% 按體積
产区 Veneto (Italy)
葡萄品种 95% Glera, 5% Pinot Bianco
陈酿 Second fermentation: refermentation in large containers for at least 30-40 days.
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描述

During mating season, male mallards grow iridescent blue-green feathers on their wings, which they use to attract females. Doc Treviso Brut may not have colourful plumage, but it is nonetheless seductive.

詳細資訊

Perlage

珍珠泡沫

Fine and persistent perlage.

Profumo

香水

Fruity notes of white peach and green apple.

Colore

顏色

Pale straw yellow.

Gusto

味道

Balanced and fresh, slightly savoury.

服務於:

06 - 08 °C.

長壽:

03 - 05 years

Charmat Method Sparkling Wines

搭配

Mature cheeses, cold cuts, aperitifs.

Starters
Fish
Cheese
Matured cheese
Cold cuts
White fish

製造商
Gabe
來自這個酒莊
  • 創業年份: 2024
  • 生產的瓶子: 300.000
  • 公頃: 10
"GABE is me, Gabriella Benedetta Vettoretti, born in the hills of Cartizze, from a family of winegrowers and supplier. My life and career have always been inextricably linked to wine." (Gabriella Benedetta Vettoretti)

After working in the family winery, I decided to undertake a new professional journey which allows me to share my know-how and my experience with other wineries and customers, bringing my ideas about wine to fruition. In this journey, Conegliano Valdobbiadene DOCG is still protagonist. It is a journey of new horizons, lands, people and products. This is why GABE had two souls: TENUTE and SELEZIONI."
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名称 Gabe Prosecco Blu Anatra Brut
类型 White charmat method sparkling wine brut
葡萄酒名称 Prosecco DOC
容量 0,75 l
酒精度 11.0% 按體積
葡萄品种 95% Glera, 5% Pinot Bianco
国家 Italy
产地 Veneto
供应商 Gabe
产地 Treviso
气候 Altitude: 100 m. a.s.l.
土壤成分 Clayey soils.
栽培系统 Double inversion
每公顷产量 180 q.
收获 End of September.
酿酒工艺 White with soft pressing. Primary fermentation: static decanting of the must and fermentation with selected yeasts at a controlled temperature (18 9°C). Left on the fine lees for at least 3 months.
陈酿 Second fermentation: refermentation in large containers for at least 30-40 days.