描述
Falling in love with the 'Ruchè' wine is not difficult because of its delicate colour, intriguing aromas and those sensations of softness and elegance to the international palate. Exalting these typical and unique characteristics is challenging but possible.
獎項
詳細資訊

香水

顏色

味道
服務於:
14 -16 °C.
長壽:
05 - 10 years
醒酒時間:
1 hour

搭配
- 創業年份: 2002
- 釀酒師: Nino Falcone
- 生產的瓶子: 650.000
- 公頃: 130
In the mid-1980s, the Morando family began expanding their property by purchasing land in adjacent territories and planting it with new grapevines, prevalently Ruchè; they continue to grow their landholdings. Today, a continuous stretch of vineyard-covered land encircles the winery. The vineyards are planted entirely on hillsides, giving the vines different expositions and soil, from clay to limestone.
A unique aspect that has always distinguished Montalbera in the Piedmontese winemaking landscape is that the winery sits astride two of the region’s most important winemaking zones: the Monferrato and the Langhe. 閱讀更多


名称 | Montalbera Ruche di Castagnole Laccento 2023 |
---|---|
类型 | Red green still |
葡萄酒名称 | Ruchè di Castagnole Monferrato DOCG |
年份 | 2023 |
容量 | 0,75 l |
酒精度 | 14.5% 按體積 |
葡萄品种 | 100% Ruchè |
国家 | Italy |
产地 | Piedmont |
供应商 | Montalbera |
故事 | A wine of superb smoothness and elegance. Important, persuasive and of great longevity, but at the same time, with delicate aromas softened and diluted by over-ripening. This wine results from a careful and skilled analysis combined with the positioning of the best vineyards. Finally, the winery puts attention on all the state-of-the-art winemaking techniques. |
产地 | Castagnole Monferrato (Asti) |
气候 | Altitude: 280 m. a.s.l. Exposure: South. |
栽培系统 | Guyot |
每公顷产量 | 7,500 kg/hectare |
收获 | Grapes are partly over-ripen directly in the vineyard, about 90% of production, and the remaining 10% is dried directly in the vineyard. |
酿酒工艺 | The over-ripen harvested grapes are vinified in red with cold pre-maceration in the very first days of processing and short hot post-maceration at the end of fermentation. Total duration in contact with marc for 14 6 days. |
陈酿 | At least 6/8 months in the bottle placed horizontally at a temperature not exceeding 10 degrees for the important residual sugar. Further potential ageing of 6-8 years. |
总酸度 | 4.6 gr/L |
残糖 | 6.7 gr/L |
干提取物 | 32.0 gr/L |