Armando Parusso
Parusso Barolo Mariondino 2020
其他年份：
2019| 品名 | Barolo DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 100% Nebbiolo |
| 陈酿 | In small oak barrels for a minimum of 18 months in contact with its indigenous yeasts, in the bottle at a controlled temperature of 15°C. |
| 年份 | 2020 |
| 有机 | Sì |
| 产品名称 | Barolo Mariondino 2020 |
| 顏色 | Ruby red, nearly garnet. |
| 香水 | Elegant, delicate tones of spices and red fruit with hints of cherry, mint, and liquorice. |
| 味道 | Fruity, ripe and sweet tannins with a well-balanced persistence. |
| 搭配 | Red meat roasts, game, and aged cheeses. |
| 区域 | Piedmont |
| 国家 | Italy |
| 其他年份： | 2019 |
描述
This wine comes from the Barolo wine production area made from Nebbiolo grapes.
獎項
-
2020
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
搭配
- 創業年份: 1985
- 釀酒師: Marco Parusso
- 生產的瓶子: 150.000
- 公頃: 28
A journey made of dedication, passion, a constant desire to improve, to experiment, but also to rediscover knowledge, traditions and ancient vineyard arts. 閱讀更多
| 名称 | Parusso Barolo Mariondino 2020 |
|---|---|
| 类型 | Red green still |
| 葡萄酒名称 | Barolo DOCG |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Nebbiolo |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Armando Parusso |
| 产地 | Village of Mariondino, Town of Castiglione Falletto (Cuneo) |
| 气候 | Altitude: 290 m. a.s.l. Exposure: West. |
| 土壤成分 | Marly clayey. |
| 收获 | By hand, with small crates. |
| 酿酒工艺 | After a soft pressing, the grape undergoes a long maceration. The alcoholic fermentation starts spontaneously with its indigenous yeasts without using sulfites. |
| 陈酿 | In small oak barrels for a minimum of 18 months in contact with its indigenous yeasts, in the bottle at a controlled temperature of 15°C. |