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:
2 hours
 
                        搭配
- 創業年份: 2002
- 釀酒師: Roberto Vassanelli
- 生產的瓶子: 25.000
- 公頃: 4
The idea that a wine must age for many years to reach its full expression is the foundation of our winemaking philosophy. Although it may be different and complicated in the world of wine, this choice represents our deep conviction, and our wines are tangible evidence of this. The wine can develop its complex layers and reveal its most precious nuances with the help of a patient and meticulous aging process.
The tradition is something we cherish and renew every day. Our wines will transport you and fill you with a unique atmosphere, wherever you are. 閱讀更多
 
                        
                         
                        | Name | Le Guaite di Noemi Valpolicella Superiore 2014 | 
|---|---|
| Type | Red green still dry | 
| Denomination | Valpolicella DOC | 
| Vintage | 2014 | 
| Size | 0,75 l | 
| Alcohol content | 15.0% 按體積 | 
| Grape varieties | Corvina, Corvinone, Rondinella | 
| Country | Italy | 
| Region | Veneto | 
| Vendor | Le Guaite di Noemi | 
| Origin | Mezzane di Sopra (Verona) | 
| Climate | Altitude: 450 - 500 m. a.s.l. | 
| Soil composition | Limestone with white calcareous rock, pink ferrous calcareous rock, basaltic rock containing minerals olivine and pyroxene and volcanic soil. | 
| Cultivation system | Guyot | 
| Plants per hectare | 5000 | 
| Harvest | The grapes are harvested in the middle of September, drying for 1 month all the grapes. | 
| Wine making | De-stemming, pressing, cryomaceration, controlled-temperature fermentation with cultured yeasts and simultaneous malolactic. | 
| Aging | Followed by maturation in French oak second passage about 36-48 months and after the bottling other 36-48 month. | 
| Allergens | Contains sulphites | 
 
     
    

