Monsupello
Pinot Nero Junior 2024
定價
HKD148.00
立即可用
立即下單，20天內送達
剩餘最後 5 瓶
| 品名 | IGT Provincia di Pavia |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.5% 按體積 |
| 产区 | Lombardy (Italy) |
| 葡萄品种 | 100% Pinot Nero |
| 陈酿 | Upon racking, the flower wine is extracted and, after three decantings, will be put to refinement and complete malolactic fermentation in steel tanks. It will then be bottled after light stabilisation and microfiltration. |
| 年份 | 2024 |
| 产品名称 | Pinot Nero Junior 2024 |
| 顏色 | Ruby red. |
| 香水 | Broad and intense fruity bouquet. Clear notes of jam, morello cherry and small fruits. |
| 酿造方法 | Guyot dry pruning is carried out from the end of November, maintaining a number of 7-8 buds per vine. From May, superfluous shoots are removed and main shoots are tied off; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vines. At the beginning and end of August, after veraison, two grape thinnings are carried out to better distribute the vine's production over the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years); thinning out the bunches, which favours better grape ripening, allows for a greater concentration of sugar and phenolic substances and a healthier product. For more than 15 years we have been practising the grassing of the vineyards to create a more balanced vine-root ratio and to safeguard the insects that are useful to the vineyard; for the same reason, pesticides with a low environmental impact are used and the use of chemical herbicides is avoided. The grapes are harvested by hand, in 18 kg crates. |
| 区域 | Lombardy |
| 国家 | Italy |
詳細資訊
香水
顏色
服務於：
14 -16 °C.
長壽：
05 - 10 years
醒酒時間：
1 hour
搭配
Meat
Cheese
Pork
製造商
Monsupello
來自這個酒莊
- 創業年份: 1893
- 釀酒師: Stefano Torre, Federico Fermini
- 生產的瓶子: 320.000
- 公頃: 50
Once upon a time, and it's still here. It's 1893 when the Boatti Family in the municipality of Oliva Gessi, in the heart of the Oltrepò Pavese, writes the most beautiful and important page in the history of Italian sparkling wine: at Cà del Tava, one of the great crus of the winery, the seal between Monsupello, Pinot Nero, and Chardonnay is stamped.
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. 閱讀更多
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. 閱讀更多
| 名称 | Monsupello Pinot Nero Junior 2024 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Provincia di Pavia IGT |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按體積 |
| 葡萄品种 | 100% Pinot Nero |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Monsupello |
| 产地 | First hillside belt in the municipalities of Torricella Verzate and Oliva Gessi |
| 气候 | Exposure: South-West. |
| 土壤成分 | Clay-limestone. |
| 栽培系统 | Guyot |
| 每公顷产量 | 70 q. |
| 收获 | Mid-September |
| 生产工艺 | Guyot dry pruning is carried out from the end of November, maintaining a number of 7-8 buds per vine. From May, superfluous shoots are removed and main shoots are tied off; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vines. At the beginning and end of August, after veraison, two grape thinnings are carried out to better distribute the vine's production over the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years); thinning out the bunches, which favours better grape ripening, allows for a greater concentration of sugar and phenolic substances and a healthier product. For more than 15 years we have been practising the grassing of the vineyards to create a more balanced vine-root ratio and to safeguard the insects that are useful to the vineyard; for the same reason, pesticides with a low environmental impact are used and the use of chemical herbicides is avoided. The grapes are harvested by hand, in 18 kg crates. |
| 酿酒工艺 | Winemaking begins with destemming and then, after a one-week period of cold pre-maceration, moves on to alcoholic fermentation, which lasts around 12 days. |
| 陈酿 | Upon racking, the flower wine is extracted and, after three decantings, will be put to refinement and complete malolactic fermentation in steel tanks. It will then be bottled after light stabilisation and microfiltration. |
| 总酸度 | 5.8 gr/L |
| 克/升/升 (LPH) | 3.58 |
| 残糖 | 5.0 gr/L |
| 干提取物 | 26.0 gr/L |