La Braccesca (Antinori)
La Braccesca Nobile di Montepulciano Riserva Santa Pia 2021
定價
HKD383.00
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| 品名 | Vino Nobile di Montepulciano DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 产区 | Tuscany (Italy) |
| 葡萄品种 | 100% Sangiovese Grosso |
| 陈酿 | The fermentation lasted for 20 days, after which the wine went into 130 gallon (500 liter) puncheons first for the malolactic fermentation and successively for a twelve month period of aging. The bottling was followed by a 20 month period of bottle ageing before commercial release. |
| 年份 | 2021 |
| 产品名称 | Nobile di Montepulciano Riserva Santa Pia 2021 |
| 顏色 | Intense ruby red. |
| 香水 | Aromas of leather and tobacco along with ripe red fruit and quinine. |
| 味道 | The palate is savoury, full and ample with supple and silky tannins. The finish and aftertaste are long and persistent. |
| 搭配 | It can be associated with all types of meat and cheese, chicken, eggs, pasta with sauce. |
| 区域 | Tuscany |
| 国家 | Italy |
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
搭配
Pasta
Meat
Game
Cheese
Poultry
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.
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| 名称 | La Braccesca Nobile di Montepulciano Riserva Santa Pia 2021 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Vino Nobile di Montepulciano DOCG |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 葡萄品种 | 100% Sangiovese Grosso |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | La Braccesca (Antinori) |
| 产地 | Once fully ripe the grapes from the Santa Pia vineyard in the municipal area of Montepulciano |
| 收获 | Middle of the month of October. |
| 酿酒工艺 | After the destemming and a soft pressing of the berries, the must went into stainless steel tanks where it fermented at temperatures kept constantly under complete control to fully conserve the typical varietal aromas of Sangiovese. |
| 陈酿 | The fermentation lasted for 20 days, after which the wine went into 130 gallon (500 liter) puncheons first for the malolactic fermentation and successively for a twelve month period of aging. The bottling was followed by a 20 month period of bottle ageing before commercial release. |