• La Braccesca Bramasole 2021
  • La Braccesca Bramasole 2021
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La Braccesca (Antinori) Tuscany

La Braccesca (Antinori)

La Braccesca Bramasole 2021

Red still

  • La Braccesca Bramasole 2021
  • La Braccesca Bramasole 2021
1 2
顯示更多
La Braccesca (Antinori) Tuscany
HKD459.00
HKD459.00
特價 售罄

Multiple purchases: add more bottles to cart with one click

$1,377.00

3 瓶

立即可用 立即下單，20天內送達 剩餘最後 5 瓶
Denomination Cortona DOC
Size 0,75 l
Alcohol content 14.5% 按體積
Area Tuscany (Italy)
Grape varieties 100% Syrah
Aging The wine was transferred into second fill French oak barriques where malolactic fermentation took place, followed by a period of aging of about 12 months in both new and second fill oak.
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詳細資訊

Profumo

香水

The nose is complex and fresh with notes of cherries, blackberries and plums that blend with hints of pepper and licorice and are accompanied by impressions of vanilla and violets.

Colore

顏色

Deep red color with purple hues.

Gusto

味道

The palate is elegant, mouth filling and defined by supple compact tannins. The aftertaste is long and spicy with interesting hints of vanilla.

服務於：

16 - 18 °C.

長壽：

10 - 15 years

醒酒時間：

1 hour

Full Bodied and Very Aged Red Wines

搭配

Chianina fillet with porcini mushrooms, pepper and herbs.

Meat
Game
Cheese
Pork

製造商
La Braccesca (Antinori)
來自這個酒莊
  • 創業年份: 1990
  • 釀酒師: Fabrizio Balzi
  • 生產的瓶子: 429.800
  • 公頃: 340
Marchesi Antinori began investing in this area - one of the newest and most promising in Tuscany and all of Italy - in the early 1990s. At that time, Nobile di Montepulciano had just inaugurated its second Renaissance. But the wines of Montepulciano were, in fact, already famous then and long before that. 閱讀更多
生產區域: Tuscany
Tuscany
La Braccesca (Antinori)

Name La Braccesca Bramasole 2021
Type Red still
Denomination Cortona DOC
Vintage 2021
Size 0,75 l
Alcohol content 14.5% 按體積
Grape varieties 100% Syrah
Country Italy
Region Tuscany
Vendor La Braccesca (Antinori)
Harvest Upon arrival in the cellar, harvested grapes were destemmed and gently crushed.
Wine making The must was transferred into stainless steel tanks and underwent alcoholic fermentation at a controlled temperature 28 °C (82 °F). Maceration on the skins took place over a period of approximately 15 days with gentle mechanical techniques to enhance the extraction of aromatic compounds and soft supple tannins.
Aging The wine was transferred into second fill French oak barriques where malolactic fermentation took place, followed by a period of aging of about 12 months in both new and second fill oak.
Allergens Contains sulphites