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Quartomoro

Quartomoro Memorie di Vite BVL 2023

Red still

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品名 Isola dei Nuraghi IGT
酒瓶尺寸 0,75 l
酒精度 13.5% 按體積
产区 Sardinia (Italy)
葡萄品种 100% Bovale
陈酿 6 months in steel and barriques of at least 4 passages.
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描述

A not very common red wine, probably because only the maturity of the vine and the low production per vine can express the qualities of this red wine.

獎項

  • 2023

    4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

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詳細資訊

Profumo

香水

Intense, complex, marine, and balsamic reminiscent of red fruits, spices, minerals, and its Sardinian character.

Colore

顏色

Deep ruby with garnet hints.

Gusto

味道

Powerful on the palate.

服務於:

14 -16 °C.

長壽:

05 - 10 years

醒酒時間:

1 hour

Young Red Wines

搭配

Meat-based first and second courses, and savoury dishes with fresh tuna.

Meat
Cheese
Pork

製造商
Quartomoro
來自這個酒莊
  • 創業年份: 2010
  • 釀酒師: Piero Cella
  • 生產的瓶子: 65.000
  • 公頃: 12
Quartomoro di Sardegna embodies an intertwining of grapes, experiences and cultures exactly like its birthplace: Arborea, a living sinergy between being sardinian and continental influences. Our mission is to produce wines that best represent one of the most interesting territories in terms of biodiversity: Sardinia. We respect what nature has given us and protect it with minimal intervention in the vineyard and in the cellar with the winemaking.

Our emotional bond with the wines and the territory and our memories of long walks through vineyards together with great wine-tasting experiences has led us finally to realise our dream: Quartomoro di Sardegna. It was a real challenge for us, but we are really proud to have created this evolving winery.
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名称 Quartomoro Memorie di Vite BVL 2023
类型 Red still
葡萄酒名称 Isola dei Nuraghi IGT
年份 2023
容量 0,75 l
酒精度 13.5% 按體積
葡萄品种 100% Bovale
国家 Italy
产地 Sardinia
供应商 Quartomoro
产地 Marrubiu-Terralba (Alto Campidano)
土壤成分 Sandy
栽培系统 Ungrafted traditional "Alberello".
每公顷产量 5000 kg/Ha
酿酒工艺 Fermentation is carried out at a temperature below 30 °C, with indigenous yeasts, of crushed and destemmed grapes, with 7-day maceration with manual punching-down.
陈酿 6 months in steel and barriques of at least 4 passages.