詳細資訊

香水

顏色

味道
服務於:
16 - 18 °C.
長壽:
05 - 10 years
醒酒時間:
1 hour

搭配
- 創業年份: 2003
- 釀酒師: Roberto Gariup
- 生產的瓶子: 100.000
- 公頃: 17
The wines of the company are representative of the productive excellence of the Sardinia region.
Currently, 17 hectares are planted, of which 13 are in Vermentino, the remaining ones in Cannonau, Carignano, Bovale Sardo, Malvasia.
The philosophy of the Masone Mannu estate blends the criteria of those who love this sunny natural land and natural fragrances, where the soul of the true 'Sardi in' gives birth to every single bottle. The Masone Mannu wines characterized by the strong valence of the territory, vinified in their own have been presented on several occasions attracting the attention of the world of enology that has devoted them flattering quotes in the specialized press. In addition to the strong personality of the wines, the capacity of a young reality to emerge in an increasingly crowded market with the desire to offer products as a sign of quality and respect for territorial traditions has been appreciated. 閱讀更多


名称 | Masone Mannu Cannonau Zojosu 2022 |
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类型 | Red organic still |
葡萄酒名称 | Cannonau di Sardegna DOC |
年份 | 2022 |
容量 | 0,75 l |
酒精度 | 13.5% 按體積 |
葡萄品种 | 100% Cannonau |
国家 | Italy |
产地 | Sardinia |
供应商 | Masone Mannu |
产地 | Monti (OT) |
土壤成分 | Soil, consisting of a granitic sand, capable of giving the wines freshness and great minerality, both for the excellent temperature ranges between day and night. |
收获 | Manually during the first decade of October and the bunches, laid down in small boxes. |
酿酒工艺 | The bunches are quickly transported to the winery, where they are de-stemmed and crushed and the must started with alcoholic vinification in stainless steel containers without temperature control, in contact with the macerating marc for fifteen to twenty days, during which frequent punching of the mass. |
陈酿 | Once the alcoholic fermentation is completed - unlike Zurria and Entu, Zojosu does not undergo malolactic fermentation - the wine ages in stainless steel containers for sixteen months, before bottling and refining in glass for two months. |