Casa E. di Mirafiore
Mirafiore Alta Langa Blanc de Noir Brut 2020
| Denomination | Alta Langa DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% 按體積 |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | At this point the must begins fermenting in steel tanks. Fermentation lasts about 20 days, maintaining temperatures between 18 and 20°C. After the fermentation, the wine ages on its lees until the following spring. In May, the wine is ready for a second fermentation, in the bottle, followed by further ageing on the lees for a good 36 months in a cool and dark environment, as per the traditions of Spumante Metodo Classico. |
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
05 - 10 years
- 創業年份: 1858
- 釀酒師: Giorgio Lavagna
- 生產的瓶子: 200.000
- 公頃: 120
The winery was founded at the end of the 1800s by Count Emanuele Alberto of Mirafiore, son of Vittorio Emanuele II and La Bella Rosin.
Since 1878, Casa E. Di Mirafiore has been overlooking this UNESCO world heritage landscape with his estates in Barolo and Serralunga, the heart of one of the world's most famous wines: Barolo.
It is also thanks to Casa E. Di Mirafiore that the world is aware of Barolo. It is in fact the first winery to export Barolo worldwide.
This estate is synonymous with quality, as it is home to two of the best Cru vineyards in the Langhe: Lazzarito (on one of Serralunga d'Alba's most magnificent slopes) and Paiagallo.
In this town, Serralunga d'Alba, tradition is never forgotten. Even today, the style of Casa E. Mirafiore is defined by fermentation in concrete tanks and enormous Slavonian oak barrels for ageing. 閱讀更多
| Name | Mirafiore Alta Langa Blanc de Noir Brut 2020 |
|---|---|
| Type | White organic classic method sparkling wine brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% 按體積 |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Piedmont |
| Vendor | Casa E. di Mirafiore |
| Origin | Serralunga d'Alba (CN) |
| Climate | Altitude: 250-300 m. a.s.l. Exposure: East. |
| Soil composition | Composed of white clay with layers of chalky sand. |
| Wine making | After being harvested in small crates of about 20 kg, the grapes are immediately transferred to the cellar and poured directly into the presses. A soft and delicate pressing extracts about 50% of the yield in grape must. The must is then transferred into temperature-controlled tanks, where it stays for 24 hours and where decanting allows the coarser parts to deposit on the bottom of the tank and to be separated from the limpid part by a subsequent racking operation. |
| Aging | At this point the must begins fermenting in steel tanks. Fermentation lasts about 20 days, maintaining temperatures between 18 and 20°C. After the fermentation, the wine ages on its lees until the following spring. In May, the wine is ready for a second fermentation, in the bottle, followed by further ageing on the lees for a good 36 months in a cool and dark environment, as per the traditions of Spumante Metodo Classico. |
| Allergens | Contains sulphites |
