Le Mortelle (Antinori)
Le Mortelle Cabernet Botrosecco 2023
定價
HKD236.00
其他年份：
2022
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| 品名 | Maremma Toscana DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | Tuscany (Italy) |
| 葡萄品种 | 60% Cabernet Sauvignon, 40% Cabernet Franc |
| 陈酿 | In barriques for 12 months before aging in the bottle. |
| 其他年份： | 2022 |
詳細資訊
香水
顏色
味道
服務於：
14 -16 °C.
長壽：
05 - 10 years
醒酒時間：
1 hour
搭配
Pasta
Meat
Game
Cheese
Pork
製造商
Le Mortelle (Antinori)
來自這個酒莊
- 創業年份: 1999
- 釀酒師: Renzo Cotarella
- 公頃: 160
Le Mortelle estate is in the heart of Maremma in Tuscany, near the town of Castiglione della Pescaia set in an extraordinary and fascinating position both for the territory’s unparalleled natural beauty and its historical heritage and culture. Since 1999, when the property was acquired, the family has dedicated their efforts to improving the vineyards and building the new winery with the firm belief that this area, slowly emerging on the Italian viticultural horizon, has great potential for the production of high quality wines.
Varieties grown in this area can fully express their own characteristics as well as the exceptional qualities of the terroir. The property extends over an area of 270 hectares (667 acres) 170 of which (420 acres) are planted with vineyards. 閱讀更多
Varieties grown in this area can fully express their own characteristics as well as the exceptional qualities of the terroir. The property extends over an area of 270 hectares (667 acres) 170 of which (420 acres) are planted with vineyards. 閱讀更多
| 名称 | Le Mortelle Cabernet Botrosecco 2023 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Maremma Toscana DOC |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 60% Cabernet Sauvignon, 40% Cabernet Franc |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Le Mortelle (Antinori) |
| 产地 | Castiglione della Pescaia (GR) |
| 发酵温度 | 25 °C (77 °F) |
| 酿酒工艺 | The grapes are carefully selected during harvesting, brought to the cellar for destemming and then gently pressed. The must is transferred to stainless steel tanks where alcoholic fermentation takes place at a temperature of 25 °C (77 °F) to enhance the characteristic aromatic qualities of the grape and to avoid damaging the berries. The wine is left on the skins for approximately 15 days using the technique of pumping over: fermenting must is pumped over the cap to extract only the most desirable tannins. The wine is then transferred into stainless steel tanks where malolactic fermentation takes place and is completed by the end of the year. |
| 陈酿 | In barriques for 12 months before aging in the bottle. |