Tenuta Guado al Tasso (Antinori)
Marchese Antinori Guado al Tasso Bolgheri Cont'Ugo 2023
| 品名 | Bolgheri DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | Tuscany (Italy) |
| 葡萄品种 | 100% Merlot |
| 陈酿 | The malolactic fermentation took place in barriques (1/3 of which were new) and was completed by the end of the year. After 8 months of ageing in French oak, the finest lots were blended together and went back into barrel for a further four months of ageing. At the end of this period, the wine was then bottled and given a final six months of bottle ageing before commercial release. |
| 其他年份： | 2022 , 2021 |
描述
Cont’Ugo is produced exclusively from Merlot grapes in order to interpret the territory of Bolgheri from a new perspective.
詳細資訊
香水
顏色
味道
服務於：
16 - 18 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
搭配
- 創業年份: 1934
- 釀酒師: Marco Ferrarese
- 生產的瓶子: 1.644.685
- 公頃: 320
The noble Della Gherardesca family began practicing viticulture in the late 1600’s on their land in Bolgheri, but things really began to change under the guidance of Guido Alberto Della Gherardesca (1780-1854). He was a passionate about viticulture. He was appointed majordomo of Grand Duke Leopold II and then dedicated himself to enology in his family’s land in Maremma. In the 1930’s, the property was inherited by Carlotta Della Gherardesca Antinori (Piero Antinori’s mother) and her sister who was married to Mario Incisa Della Rocchetta (who received the nearby Tenuta San Guido). 閱讀更多
| 名称 | Marchese Antinori Guado al Tasso Bolgheri Cont'Ugo 2023 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Bolgheri DOC |
| 年份 | 2023 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Merlot |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Tenuta Guado al Tasso (Antinori) |
| 产地 | Bolgheri (LI). |
| 气候 | Altitude: 45-60 m. a.s.l. |
| 发酵温度 | 86 °Fahrenheit (30 °C) |
| 酿酒工艺 | The selection of the finest Merlot grapes was made from the over 100 acres (40 hectares) of the variety on the estate. After the hand harvest of the crop and a selection in the cellar, the grapes went into temperature-controlled stainless steel tanks where they fermented and remained in contact with their skins for a period of 20 days. The temperature of the fermentation was handled on the basis of the ripeness level of the grapes: some fermented at somewhat low temperatures to maintain aromatic freshness, others close to 86° Fahrenheit (30° centigrade) to extract body and structuring elements. In this way, different types of Merlot were obtained, each of which then went separately into small oak barrels. |
| 陈酿 | The malolactic fermentation took place in barriques (1/3 of which were new) and was completed by the end of the year. After 8 months of ageing in French oak, the finest lots were blended together and went back into barrel for a further four months of ageing. At the end of this period, the wine was then bottled and given a final six months of bottle ageing before commercial release. |