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Serradenari - Giulia Negri

Barolo Marassio 2021

Red still

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品名 Barolo DOCG
酒瓶尺寸 0,75 l
酒精度 14.5% 按體積
产区 Piedmont (Italy)
葡萄品种 100% Nebbiolo
陈酿 30 months in 25-HL Slavonian oak barrels.
年份 2021
产品名称 Barolo Marassio 2021
区域 Piedmont
国家 Italy
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獎項

  • 2021

    94

    /100

    Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.

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搭配

Meat
Game
Cheese
Matured cheese
Pork

製造商
Serradenari - Giulia Negri
來自這個酒莊
  • 創業年份: 2004
  • 釀酒師: Sergio Molino
  • 生產的瓶子: 40.000
  • 公頃: 6
Serradenari, a historic farmhouse remodeled by Giovanni Negri in 2001, is the highest Barolo of the world. Giovanni – an author and member of the Italian Parliament – replanted the vines and took the necessary measures to protect its truffle woods. Nowadays, Giovanni is working on a new business, and Giulia has taken his place at the helm of the vineyard, which has been in the Diatto-Negri family since 1880.

Looking onto the land of the Barolo on one side and the entire span of Piedmont on the other, Serradenari offered a refuge for the peasants escaping the Black Death in the Middle Ages. Those peasants brought their savings with them and, therefore, by the year 1400, the place became known as Sara’ ‘Dne, or the coin mountain. To this day, ancient millstones are occasionally discovered in the woods of Serradenari. The village of La Morra probably owes its name to one of those millstones, called ‘Mole’ in the local dialect.

A small patch of land that nurtures both the white truffle of Alba and the minerals that help produce the great Langa wines. Serradenari is a symbol and an reassertion of the double inscription of this land on the UNESCO World Heritage List.
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名称 Giulia Negri Barolo Marassio 2021
类型 Red still
葡萄酒名称 Barolo DOCG
年份 2021
容量 0,75 l
酒精度 14.5% 按體積
葡萄品种 100% Nebbiolo
国家 Italy
产地 Piedmont
供应商 Serradenari - Giulia Negri
产地 La Morra - Serradenari
气候 Altitude: 536 m. (1758 feet) a.s.l. Exposure: West.
土壤成分 Tortonian with clayey loam soil with a strong presence of limestone and a sub-acidic PH.
收获 Manual
酿酒工艺 Spontaneous fermentation (with some 40 days of maceration) in 60-HL truncated cone-shaped wooden vats.
陈酿 30 months in 25-HL Slavonian oak barrels.