Possa
Cinque Terre Bianco 2024
| 品名 | Cinque Terre e Cinque Terre Sciacchetrà DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 产区 | Liguria (Italy) |
| 葡萄品种 | Albarola, Bosco, Rossese |
| 陈酿 | In oak and acacia barrels. |
| 年份 | 2024 |
| 有机 | Sì |
| 产品名称 | Cinque Terre Bianco 2024 |
| 顏色 | Golden yellow. |
| 香水 | Aroma of Mediterranean scrub, intensely aromatic, mineral. |
| 味道 | Savoury and very persistent at times angular. |
| 搭配 | Excellent with fish and white meat dishes. |
| 区域 | Liguria |
| 国家 | Italy |
描述
Cinque Terre Bianco, a still white wine from Liguria, 13% ABV, produced by Possa in Riomaggiore. 2024 vintage, 0.75L bottle. A wine born from the passion and rediscovery of ancient grape varieties, a tribute to the biodiversity of the Cinque Terre. Aromas of Mediterranean scrub, intensely aromatic, mineral. Golden yellow. Savory and very persistent, sometimes sharp. A wine that tells the story of a unique territory, with winemaking that respects tradition and the environment.
詳細資訊
香水
顏色
味道
服務於：
12 - 14 °C.
長壽：
05 - 10 years
搭配
- 創業年份: 2004
- 釀酒師: Samuele Heydi Bonanini
- 生產的瓶子: 27.000
- 公頃: 5
I have always made unconventional choices, starting with the use and rediscovery of ancient grape varieties, avoiding the use of more commercial and well-known varieties.
From day one, I have been determined not to use chemicals, out of respect first and foremost for myself and for the entire ecosystem and biodiversity that surrounds us, because the protection of biodiversity is one of the cornerstones of my philosophy. 閱讀更多
| 名称 | Possa Cinque Terre Bianco 2024 |
|---|---|
| 类型 | White green still |
| 葡萄酒名称 | Cinque Terre e Cinque Terre Sciacchetrà DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 葡萄品种 | Albarola, Bosco, Rossese |
| 国家 | Italy |
| 产地 | Liguria |
| 供应商 | Possa |
| 产地 | Riomaggiore (SP) |
| 气候 | Altitude: 0 20 m a.s.l. Exposure: South, East. |
| 土壤成分 | Shale, rocky and remnants of sandstone. Acidic. |
| 每公顷产量 | 40-50 q. |
| 收获 | Anticipated compared to tradition, to enjoy a higher acidity. |
| 酿酒工艺 | Destemmed, and left to ferment for 4 days with the skins, after which it is separated from the skins and left in steel for a further 4 days, after which the upper part of the barrel continues to ferment in steel, while the lower part is put in barriques. |
| 陈酿 | In oak and acacia barrels. |