Petrolo Campo Lusso Cabernet Sauvignon 2019

描述

Campo Lusso is the “Gran- Cru” of Cabernet Sauvignon of Petrolo. It’s made from the vineyard of the same name planted the 11th September of 2001. The name derives from an old expression of local farmers that have been calling the field holding this vineyard as the most beautiful of the estate, a real luxury (Campo Lusso, luxury field). This vineyard, surrounded by woodland, is placed on a natural terracing, just below the medieval watchtower of Galatrona and has particularly good weather and soil conditions.

詳細資訊

香水

Black currants, oyster shell, lavender and wet earth. Some mushrooms, too.

味道

Full-bodied with chewy, polished tannins that are extremely creamy in texture. Beautiful fruit at the finish.

服務於：

16 - 18 °C.

長壽：

10 - 15 years

醒酒時間：

1 hour

製造商

製造商

Petrolo

來自這個酒莊

• 創業年份: 1947
• 釀酒師: Carlo Ferrini
• 生產的瓶子: 85.000
• 公頃: 31

Wine production in oil has very ancient origins, as evidenced by the house and the basement are part of the ancient medieval fiefdom Galatrona, of which there is still a tower soaring over the hills planted with vines, hence the name of the wine of the same name. The company is located in the Chianti area already demarcated as an area of great value wine from the Grand Duke of Tuscany in 1716 and known as the Val d'Arno di Sopra. Oil was purchased by Bazzocchi family in the '40s, and the second half of the '80s, the current owner, Bazzocchi Sanjust Lucia, and his son Luke have taken a turn Sanjust production based solely on criteria of research of extreme quality.
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Tuscany

技術規格表

Name	Petrolo Campo Lusso Cabernet Sauvignon 2019
Type	Red green still
Denomination	Valdarno di Sopra DOC
Vintage	2019
Size	0,75 l
Alcohol content	13.0% 按體積
Grape varieties	100% Cabernet Sauvignon
Country	Italy
Region	Tuscany
Vendor	Petrolo
Climate	Altitude: about 500 m. a.s.l.
Soil composition	Loam full of rocks and rich with live organic matter.
Cultivation system	Gobelet
Plants per hectare	5000
Yield per hectare	About 1Kg per plant.
Harvest	Manual harvest in crates. Grape selection with sorting table.
Wine making	Natural vinification with native yeasts in glazed concrete vats. Soft and frequent manual pumping over. Long macerations.
Aging	Spontaneous malo-lactic fermentation in wood. Maturation for about 20-22 months in rigourously selected new French oak barriques. Constant batonnage of the fine lees for the first 6 months.
Total acidity	5.95 gr/L
PH	3.71
Allergens	Contains sulphites