Marchesi di Barolo
Marchesi di Barolo Malvasia di Castelnuovo Don Bosco 2022
定價
HKD147.00
其他年份：
2023
剩餘最後 2 瓶
| 品名 | Malvasia di Castelnuovo don Bosco DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 6.0% 按體積 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 100% Malvasia di Schierano |
| 其他年份： | 2023 |
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
10 - 15 years
搭配
Cheese
Desserts
製造商
Marchesi di Barolo
來自這個酒莊
- 創業年份: 1800
- 釀酒師: Marco Marsili
- 生產的瓶子: 1.500.000
- 公頃: 105
The Marchesi di Barolo winery was founded in 1806 in the heart of the Langhe, following the marriage between Carlo Tancredi Falletti and the French aristocrat Juliette Colbert di Maulévrier, who understood the importance of nebbiolo grapes, the production of which gave rise to intense, decisive wines that would improve with time.
Xtrawine devotes special attention to Marchesi di Barolo wines, proposing bottles that have received important awards from Bibenda and belonging to the best vintages of 2012, 2013 and 2016.
At the end of the 19th century, the Marchesi di Barolo winery was acquired by Pietro Abbona, and is now run by his nephew Ernesto Abbona, who can count on a vineyard estate of 65 hectares from which come high-quality wines that add to the winery's fame.
Thanks to the climatic conditions and the fertility of the land, aromatic, pure and simple grapes are cultivated, which are processed in the cellar to the best of their ability thanks to proven experience in the field.
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| 名称 | Marchesi di Barolo Malvasia di Castelnuovo Don Bosco 2022 |
|---|---|
| 类型 | Red dessert wine dessert wine |
| 葡萄酒名称 | Malvasia di Castelnuovo don Bosco DOC |
| 年份 | 2022 |
| 容量 | 0,75 l |
| 酒精度 | 6.0% 按體積 |
| 葡萄品种 | 100% Malvasia di Schierano |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Marchesi di Barolo |
| 土壤成分 | Hills are characterized by medium-bodied marls which, as opposed to limestone, mainly contain quartz sand and very fine silt. |
| 酿酒工艺 | The grapes are collected and quickly taken to the cellar where they are destemmed and delicately crushed to extract only the first must and aromatic notes from the peel and the outer area of the berries. The must is immediately refrigerated, and it is partially fermented in autoclaves so that the carbon dioxide, which produces the lively bubbles, remains partially dissolved in the wine. Fermentation is then stopped through refrigeration to leave a high sugar content. |