La Braccesca (Antinori)
Cortona Syrah Achelo 2023
其他年份：
2024| 品名 | DOC Cortona Rosso |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | 托斯卡納 (Italy) |
| 葡萄品种 | 100% Syrah |
| 陈酿 | 70% of the wine was then transferred to second and third passage French oak barriques, where malolactic fermentation took place, and the remainder was transferred to stainless steel. |
| 其他年份： | 2024 |
描述
科爾托納西拉阿切洛葡萄酒
產自布拉切斯卡莊園，這是一座古老的布拉奇伯爵農場，其名稱和紋章均源於此：一隻受盔甲保護的手臂揮舞著一把劍。如今，這片340公頃的土地歸安蒂諾裡家族所有，他們決定將其打造為一個擁有雙重靈魂的莊園，融合蒙特普爾恰諾貴族的傳統與科爾托納西拉的創新與崛起。 酒窖完全位於地下，分為兩個房間，分別用作橡木桶室和發酵槽室。酒窖配備了尖端技術，並融合了傳統工藝，使過去的品質得以適應、發展並在未來得以展現。布拉切斯卡·科爾托納·阿切洛Braccesca Cortona Achelo葡萄酒完全採用西拉Syrah葡萄釀造。科爾托納的黏壤土為西拉提供了理想的生長環境，這裡氣候乾燥貧瘠。採摘後，葡萄被運送到酒窖進行去梗和壓榨，葡萄汁隨後被轉移到特製的不銹鋼罐中進行低溫浸漬，以增強西拉的果香。發酵在同一罐中進行，溫度控制在25°C，持續約10天。
陳釀過程分為兩部分：70% 的酒液被轉移到二至三次使用的法國橡木桶中進行蘋果酸乳酸發酵，剩餘部分則轉移到不銹鋼罐中。裝瓶在收穫後的第二年秋季進行。"Achelo"一詞的靈感來自酒標上的神祇"Achelo"，該神祇也出現在科爾托納伊特魯裡亞學院最著名的作品之一中。
獎項
-
2023
92/100
葡萄酒鑑賞家是在互聯網上葡萄酒信息的最有影響力的來源。
詳細資訊
香水
顏色
味道
服務於：
14 -16 °C
長壽：
5 - 10年
醒酒時間：
1小時
- 創業年份: 1990
- 釀酒師: Fabrizio Balzi
- 生產的瓶子: 429.800
- 公頃: 340
| 名称 | La Braccesca Cortona Syrah Achelo 2023 |
|---|---|
| 类型 | 紅葡萄酒 醇 |
| 葡萄酒名称 | Cortona DOC |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Syrah |
| 国家 | Italy |
| 产地 | 托斯卡納 |
| 供应商 | La Braccesca (Antinori) |
| 故事 | Fattoria La Braccesca, which covers a total area of 508 hectares, is composed of two separate bodies: the historic nucleus of the estate is located in the Montepulciano area, with 103 hectares planted with vines; the other, with 237 hectares of vines, is located at the foot of the hills surrounding Cortona. Achelo celebrates the Cortonese territory through an enveloping and delicate wine. Its name is inspired by the God Achelo, depicted in one of the most important Etruscan works in the Museum of the Etruscan Academy in Cortona. |
| 产地 | Cortona (Arezzo) |
| 收获 | Mid-late September. |
| 发酵温度 | Max 25 °C. |
| 酿酒工艺 | After destemming and crushing, the must was transferred to stainless steel tanks where cold pre-fermentation maceration took place to enhance the fruity notes. Fermentation occurred at temperatures not exceeding 25°C and lasted about 10 days. |
| 陈酿 | 70% of the wine was then transferred to second and third passage French oak barriques, where malolactic fermentation took place, and the remainder was transferred to stainless steel. |