Casa E. di Mirafiore
Barolo Lazzarito 2017
| 品名 | DOCG Barolo |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | 皮埃蒙特 (Italy) |
| 葡萄品种 | 100% Nebbiolo |
| 陈酿 | At this point ageing begins in barrels (2,000 – 14,000 litres). After the second year, the wine stays in the bottle for a further period before consuming. This further refines the tannins without increasing the wine’s woodiness, achieving the right balance between the aromas of the grapes and the wood. |
| 其他年份： | 2016 , 2021 |
獎項
-
2017
91/100
由罗伯特·帕克编撰的国际葡萄酒指南，罗伯特世界上最有经验和值得信赖的品酒师。
-
2017
92/100
Vinous 是由世界領先的葡萄酒鑑賞家之一安東尼·蓋洛尼 (Antonio Galloni) 創辦的線上指南。
-
2017
4指南侍酒師的意大利協會（AIS）的。
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C
長壽：
10 -15年
醒酒時間：
1小時
- 創業年份: 1878
- 釀酒師: Andrea Conti
- 生產的瓶子: 200.000
- 公頃: 25
如果今天人人都知道並談論巴羅洛，這也要歸功於 Mirafiore，它是最早生產巴羅洛的酒莊之一。也許是有史以來第一個將其出口到世界各地的酒莊。
在這個由 Vittorio Emanuele II 和 Bella Rosina 之子 Mirafiore 伯爵 Emanuele Alberto 於 1878 年創建的莊園裡，由於擁有整個 Langa 最棒的兩座特級葡萄園：Lazzarito 和 Paiagallo，位於 Serralunga 和 Barolo 最美麗的山丘上，因此品質是當家的。 最重要的是，傳統從未被遺忘：即使是今天，水泥發酵和大型斯拉沃尼亞橡木桶陳釀，都決定了 Casa E. di Mirafiore 的釀酒風格。 閱讀更多
| 名称 | Mirafiore Barolo Lazzarito 2017 |
|---|---|
| 类型 | 紅葡萄酒 醇 |
| 葡萄酒名称 | Barolo DOCG |
| 年份 | 2017 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Nebbiolo |
| 国家 | Italy |
| 产地 | 皮埃蒙特 |
| 供应商 | Casa E. di Mirafiore |
| 产地 | Lazzarito in one of the most important vineyard of Serralunga d’Alba village |
| 气候 | Altitude: 350-400 m. a.s.l. Exposure: South /South-West. |
| 土壤成分 | The soil is of sedimentary marine origin (Miocene-Helvetian era), with a high content of greyish-white calcareous marl. |
| 酿酒工艺 | The de-stemmed, crushed grapes are heated up to around 32-33°C, and the process of pumping the juice over the cap of skins begins immediately. This takes place very frequently over the first 3 days in order to extract an optimal amount of colour and tannins. As the alcohol content increases, the extraction of too many tannins is prevented by dropping the temperature to around 25°C, and reducing the volume of liquid pumped over the skins. During this maceration lasting 20-30 days, delastages are performed to improve the extraction of the tannins, and at the same time to oxygenate the yeast so it will ferment in ideal conditions to provide cleaner, more elegant aromas. The alcoholic fermentation is followed immediately by the malolactic fermentation, which is encouraged by keeping the wine in heat-conditioned tanks at a temperature of around 20 °C. |
| 陈酿 | At this point ageing begins in barrels (2,000 – 14,000 litres). After the second year, the wine stays in the bottle for a further period before consuming. This further refines the tannins without increasing the wine’s woodiness, achieving the right balance between the aromas of the grapes and the wood. |