詳細資訊

香水

味道
服務於:
06 - 08 °C.
長壽:
05 - 10 years

搭配
Starters
Fish
Shellfish
Cheese
White fish
Fried fish
製造商
Le Marchesine
來自這個酒莊
- 創業年份: 1985
- 釀酒師: Jean Pierre Valade
- 生產的瓶子: 425.000
- 公頃: 51
Le Marchesine is a well-known winery located in the heart of Franciacorta, owned by the Biatta family.
The winery, which has been in business for 4 generations, boasts some 47 hectares of vineyards, dedicated essentially to Guyot vine cultivation.
They mainly produce Franciacorta Docg Brut and Franciacorta Le Marchesine, alongside a discreet production of Pinot Noir and Cabernet Sauvignon.
The bottles of Le Marchesine Franciacorta featured on Xtrawine have been selected from the best vintages of 2010 and 2013 with an ageing capacity ranging from 5 to 10 years, perfect to accompany your fish, pasta and cheese dishes.
The Cantina Le Marchesine has approximately 2500 metres of underground space dedicated to the refinement and storage of the bottles. Made using state-of-the-art machinery, they produce Franciacorta Le Marchesine that are distinguished by their fresh, soft character and elegant perlage, a characteristic that makes them particularly popular in Belgium, France, Germany, the United States, Eritrea and Canada.
Xtrawine offers bottles of the mbest vintages of 2013 and 2014 made from varieties such as: Nebbiolo, Blend Rosso and Sangiovese.
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名称 | Le Marchesine Opera Metodo Classico Brut |
---|---|
类型 | White classic method sparkling wine brut |
葡萄酒名称 | VSQ |
容量 | 0,75 l |
酒精度 | 12.0% 按體積 |
葡萄品种 | Chardonnay, Pinot Bianco, Pinot Nero |
国家 | Italy |
产地 | Lombardy |
供应商 | Le Marchesine |
产地 | Passirano (BS). |
收获 | It is a classic cuvée obtained from Pinot bianco, Pinot nero and Chardonnay grapes, harvested by hand in small baskets and vinified within 2 - 3 hours from the harvest. |
酿酒工艺 | The must is fermented for a few days in steel tanks at a controlled temperature (17 8 ° C) in order to maintain and preserve the best aromas and flavors. The second fermentation takes place in rooms at a constant temperature, slowly in order to favour the development of tiny bubbles. |