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Oenosaphiens

Oenosaphiens Samurai Chenin Blanc 2023

White organic still

有機和可持續
略過產品資訊
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定價 HKD326.00
定價 HKD326.00 售價
特價 售罄

Multiple purchases: add more bottles to cart with one click

$3,912.00

12 瓶

$1,956.00

6 瓶

$978.00

3 瓶

立即下單,20天內送達
品名 Vin de France IGT
酒瓶尺寸 0,75 l
酒精度 12.0% 按體積
产区 Jura (France)
葡萄品种 100% Chenin Blanc
陈酿 Malolactic fermentation in barrels, batonnage and ageing on fine lees for 6 months.
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詳細資訊

Gusto

味道

Fresh and savoury wine. The slow fermentation at low temperature gives a high aromatic complexity: floral and white fruit notes combine with the marked minerality given by the terroir. Structure and persistence, given by the contact with the fine lees and the batonnage, envelop the sip, creating a wine of great tension, balance and elegance.

服務於:

06 - 08 °C.

長壽:

03 - 05 years

Young and Fresh White Wines

搭配

Fish
Shellfish
Cheese

製造商
Oenosaphiens
來自這個酒莊
It is a trading/importing company that was founded in Milan in 2022. The project was born from the desire to leave our mark on the continuous evolution of a product and a market, which seems to never die: wine.

We, Federico, Filippo and Giacomo, are three oenologists with the idea and ambition of bringing French wines to Italy made from grapes we have selected and vinified. To make this possible, the first part of the job is to look for partners, more than partners, affinities. The wines of Oenosapiens are in fact the fruit of a technical and conceptual collaboration: the producers with whom we work are people we have met along our French past and present, they are friends, companions in the vineyard and cellar companions.
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名称 Oenosaphiens Samurai Chenin Blanc 2023
类型 White organic still
葡萄酒名称 Vin de France IGT
年份 2023
容量 0,75 l
酒精度 12.0% 按體積
葡萄品种 100% Chenin Blanc
国家 France
产地 Jura
供应商 Oenosaphiens
土壤成分 Jurassic geological formation, of Batonoian age, typical of the central Loire. Soil composition: Clayey-sandy silt rich in calcareous and siliceous rocks.
收获 End of September.
酿酒工艺 Direct pressing and cold racking by decantation. Start of fermentation in steel vats with indigenous yeasts, completed in 500 and 300 L barrels of second to third passage.
陈酿 Malolactic fermentation in barrels, batonnage and ageing on fine lees for 6 months.