Produttori del Barbaresco
Produttori del Barbaresco Barbaresco Pora Riserva 2020
| 品名 | Barbaresco DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 100% Nebbiolo |
| 陈酿 | 36 months in oak barrels, 8 months in bottle. |
描述
Wine, full-bodied and smooth, pleasently fruity, mildly tannic and open.
獎項
-
2020
93/100
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-
2020
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
93/100
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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: 1958
- 釀酒師: Fabio Accomasso, Gianni Testa
- 生產的瓶子: 500.000
- 公頃: 120
Day after day, generation after generation, over fifty families tend the precious Nebbiolo vineyards to produce the finest grapes. The fruit of their labour is delivered to the Winery they founded in 1958 where, with care and respect, it is transformed into Barbaresco wine. 閱讀更多
| 名称 | Produttori del Barbaresco Barbaresco Pora Riserva 2020 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Barbaresco DOCG |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 葡萄品种 | 100% Nebbiolo |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Produttori del Barbaresco |
| 故事 | A great vintage, good texture, intense fruit and tannins with a good, well-defined authoritative persistence. |
| 产地 | Barbaresco (CN). |
| 气候 | Continental, with hot Summers, cold Winters and often snowy in the Spring and Autumn period. Dry September is usually a synonym of good harvest. Exposure to the Sun is just as important that the composition of the soil and the Nebbiolo is always better planted on the slopes that are exposed South, Southwest and Southeast. |
| 土壤成分 | Clayey, calcareous with sand grain. The Langhe (Langa or) are pre-Alpine hills of Southern Piedmont. In the area of Barbaresco Nebbiolo between the 200 and 400 meters above sea level. |
| 收获 | In the first three weeks of October, depending on the climatic conditions of the vintage and always some days sooner than Barolo. All harvesting is manual in small perforated baskets. |
| 发酵温度 | 30° C |
| 酿酒工艺 | The must is fermented in stainless steel 30° C for 24 days on the skins, with frequent repassing of must over lees. After racking the wine remains in the tank again until September when it starts ageing in wood for 1-2 years. |
| 陈酿 | 36 months in oak barrels, 8 months in bottle. |