Z Frizzante sui Lieviti

描述

Frizzante sui Lieviti, a sparkling white wine produced by Quartomoro in Sardinia. 0.75L bottle. A wine that embodies the soul of Sardinia, with a production method that enhances naturalness and authenticity. Blend of Malvasia and Vermentino. On the nose, it offers aromas of white and yellow flowers with citrus and spicy notes. On the palate, it is fresh and acidic with unruly yet enveloping bubbles. Quartomoro di Sardegna is a blend of lives, experiences, and cultures.

詳細資訊

珍珠泡沫

Dense.

香水

Aromas from white and yellow flowers with citrus and spicy notes.

顏色

Straw yellow.

味道

Fresh and acidic with enveloping bubbles.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

製造商

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. 閱讀更多

Sardinia

技術規格表

名称	Quartomoro Z Frizzante sui Lieviti
类型	White green bubbly
葡萄酒名称	VSQ
容量	0,75 l
酒精度	12.0% 按體積
葡萄品种	Malvasia, Vermentino
国家	Italy
产地	Sardinia
供应商	Quartomoro
产地	Arborea (Oristano).
土壤成分	Mixed clayey, sandy, with a lot of skeleton, from oxidian decay.
栽培系统	Espalier and Guyot.
每公顷产量	8,000 kg/hectare.
收获	By hand with crates.
发酵温度	18-20 °C
酿酒工艺	Soft pressing, static decantation, tapping, and fermentation in steel with selected yeasts at 18-20°C. The second fermentation takes place in September of the following year. The wine is re-fermented with 5% white must and left to rest for at least six months.
陈酿	At least six months in steel.