Girolamo Russo
Etna Rosato 2024
| 品名 | DOC Etna Rosato |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 产区 | Sicily (Italy) |
| 葡萄品种 | 100% Nerello Mascalese |
| 陈酿 | 6 months in steel. |
描述
Still green rosé from Etna DOC, 12.5% ABV, produced by Girolamo Russo. 100% Nerello Mascalese blend. 0.75 L bottle, 2024 vintage. A rosé that comes from the northern slopes of Etna, at 700 m above sea level, in the San Lorenzo district. The vines are grown organically, according to rural tradition, with bush and "modified" bush espalier systems. Manual harvest in early October. Spontaneous fermentation with yeasts naturally present on the grapes, aged for 6 months in stainless steel. Typical aromas of cherry, strawberry, and raspberry enhanced by spicy hints of white pepper. Powder pink color. Fresh, savory with a well-defined acidity typical of the grape variety, which harmonizes the flavor, making it persistent and of great organoleptic precision.
獎項
-
2024
94/100
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.
詳細資訊
香水
顏色
味道
服務於：
10 - 12 °C
長壽：
05 - 10 years
- 創業年份: 2005
- 釀酒師: Emiliano Falsini
- 生產的瓶子: 70.000
- 公頃: 18
Giuseppe和他的合作夥伴根據農民的傳統，以有機方式栽培葡萄樹：這種傳統讓葡萄園的歷史長達一個世紀之久，並一直延續到今天。 因此，老的灌木叢栽培的葡萄樹，加上新的行列，主要都是以人工方式栽培：短剪、犁耕、锄草、綁枝、硫磺和銅肥。到了十月收穫季節，葡萄會被精挑細選，不同區域的葡萄會被分開釀造，每個區域的葡萄都有異常豐富的香氣、顏色和震動。大部分葡萄園的歷史都非常悠久，有些甚至超過 100 年。它們的根植於獨特的土壤中：大火山幾千年來噴發的多層 sciara。而每一層 sciara（西西里人根據阿拉伯語的詞源，稱之為古老的熔岩）都為葡萄提供了不同的礦物質。 閱讀更多
| 名称 | Girolamo Russo Etna Rosato 2024 |
|---|---|
| 类型 | Rosé green still |
| 葡萄酒名称 | Etna DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 葡萄品种 | 100% Nerello Mascalese |
| 国家 | Italy |
| 产地 | Sicily |
| 供应商 | Girolamo Russo |
| 产地 | Contrada San Lorenzo |
| 气候 | Altitude: 700 m. a.s.l. Exposure: northern slopes of Etna. |
| 土壤成分 | Volcanic, sandy soil, rich in minerals. |
| 栽培系统 | Espalier and "modified" espalier. |
| 每公顷产量 | 50 q. |
| 收获 | Manual, early October |
| 发酵温度 | 15 °C |
| 酿酒工艺 | Fermentation conducted spontaneously by the yeasts naturally present on the grapes. |
| 陈酿 | 6 months in steel. |