Casa E. di Mirafiore
Mirafiore Barolo Lazzarito 2017
其他年份：
2008| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% 按體積 |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 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： | 2008 |
獎項
-
2017
4Italian Sommelier Association (AIS) guide
香水
顏色
味道
服務於：
18 - 20 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
- 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 Barolo Lazzarito 2017 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 14.0% 按體積 |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Casa E. di Mirafiore |
| Origin | Lazzarito in one of the most important vineyard of Serralunga d’Alba village |
| Climate | Altitude: 350-400 m. a.s.l. Exposure: South /South-West. |
| Soil composition | The soil is of sedimentary marine origin (Miocene-Helvetian era), with a high content of greyish-white calcareous marl. |
| Wine making | 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. |
| Aging | 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. |
| Allergens | Contains sulphites |
