• Masseria della Porta Quattro Cerri Taurasi 2019
  • Masseria della Porta Quattro Cerri Taurasi 2019
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Masseria della Porta Campania Taurasi

Masseria della Porta

Masseria della Porta Quattro Cerri Taurasi 2019

Red green still

有機和可持續
  • Masseria della Porta Quattro Cerri Taurasi 2019
  • Masseria della Porta Quattro Cerri Taurasi 2019
1 2
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Masseria della Porta Campania Taurasi
HKD766.00
HKD766.00
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品名 Taurasi DOCG
酒瓶尺寸 0,75 l
酒精度 15.5% 按體積
产区 Campania (Italy)
葡萄品种 100% Aglianico
陈酿 Maturation in French oak barriques (second and third passage) for a period of about 30 months; subsequent ageing in the bottle before release.
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詳細資訊

Profumo

香水

Broad and complex bouquet with varietal notes of red fruits and spicy hints.

Colore

顏色

Intense ruby red with garnet reflections.

Gusto

味道

On the palate, warm and enveloping, it reveals great structure and aromatic persistence while combining power and freshness.

服務於：

16 - 18 °C.

長壽：

10 - 15 years

醒酒時間：

1 hour

Full Bodied and Very Aged Red Wines

搭配

Meat
Cheese
Matured cheese
Pork

製造商
Masseria della Porta
來自這個酒莊
  • 生產的瓶子: 10.000
  • 公頃: 4
A small farm, about 10 hectares, at an altitude of 400 metres, located in the heart of green Irpinia... an area of excellence for the cultivation of the Aglianico vine... with the aim of protecting territorial biodiversity and with the awareness of obtaining products that can touch people's souls. 閱讀更多
生產區域: Campania
Campania
Masseria della Porta

名称 Masseria della Porta Quattro Cerri Taurasi 2019
类型 Red green still
葡萄酒名称 Taurasi DOCG
年份 2019
容量 0,75 l
酒精度 15.5% 按體積
葡萄品种 100% Aglianico
国家 Italy
产地 Campania
供应商 Masseria della Porta
产地 Well-defined micro-zone, close to the village of Montaperto
气候 Altitude: 400 m. a.s.l. Exposure: South, South-West.
土壤成分 Loamy-clayey limestone with strips of pyroclastic cover with varying degrees of continuity.
栽培系统 Simple horizontal espalier with spurred cordon pruning.
每公顷产量 Approx. 40 q.
收获 Last ten days of October.
酿酒工艺 Conducted in steel, without temperature control and in a spontaneous manner, i.e. through the sole action of indigenous yeasts, with daily pumping-over and lengthy maceration of the skins for around 20 days; malolactic fermentation, on the other hand, took place in wood in the spring following the harvest.
陈酿 Maturation in French oak barriques (second and third passage) for a period of about 30 months; subsequent ageing in the bottle before release.