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La Staffa

La Staffa Verdicchio Castelli Jesi Superiore 2023

White organic still

有機和可持續
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定價 HKD162.00
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品名 Verdicchio dei Castelli di Jesi DOC
酒瓶尺寸 0,75 l
酒精度 12.5% 按體積
产区 Marche (Italy)
葡萄品种 100% Verdicchio Bianco
陈酿 In cement tanks for 3 months, bottling.
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描述

The Verdicchio “La Staffa” is a cuvee of several vineyards, all in Contrada Castellaretta, which have different planting ages and exposures. The oldest plant is in 1972, the youngest of 2010. After fermentation and refinement, the mass is assembled starting from 10-12 different tanks which are the expression of each single plant, of each single exposure-soil.

獎項

  • 2023

    3

    Italian Sommelier Association (AIS) guide

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詳細資訊

Profumo

香水

Aromatic fan that opens on the characteristic varietal sensations of yellow peach in fresh pulp and stone, broom shrub in bloom, mallow and thyme, cereals and vibrant brackish perceptions.

Colore

顏色

Golden with greenish flashes.

Gusto

味道

Taste drawn by the intense fresh savory synergy on whose wake, in excellent correspondence and lasting persistence, the retro olfactory returns.

服務於:

08 - 10 °C.

長壽:

03 - 05 years

Young and Fresh White Wines

搭配

Fish
Cheese

製造商
La Staffa
來自這個酒莊
  • 創業年份: 1992
  • 釀酒師: Umberto Trombelli, Riccardo Baldi
  • 生產的瓶子: 55.000
  • 公頃: 12
La Staffa, situated in the zone of the Verdicchio dei Castelli de Jesi, is an organic winery which produces hand-crafted wines savouring strongly of the local land. On the rolling hills of Staffolo (Ancona), in the north of the Marche region, Riccardo Baldi tends twelve hectares of predominately Verdicchio vineyards with passion and absolute dedication. 閱讀更多

名称 La Staffa Verdicchio Castelli Jesi Superiore 2023
类型 White organic still
葡萄酒名称 Verdicchio dei Castelli di Jesi DOC
年份 2023
容量 0,75 l
酒精度 12.5% 按體積
葡萄品种 100% Verdicchio Bianco
国家 Italy
产地 Marche
供应商 La Staffa
产地 Staffolo (AN)
土壤成分 Clay and limestone. Important is the saline component, high presence of calcium carbonate in the soil, typical of the Castellaretta-Salmagina area.
收获 By hand.
酿酒工艺 Soft pressing, static settling of musts, fermentation with indigenous yeasts (spontaneous) in steel and cement.
陈酿 In cement tanks for 3 months, bottling.