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Quartomoro

Quartomoro Z Frizzante sui Lieviti

White green bubbly

有機和可持續
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定價 HKD164.00
定價 HKD164.00 售價
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$492.00

3 瓶

剩餘最後 4 瓶
品名 VSQ
酒瓶尺寸 0,75 l
酒精度 12.0% 按體積
产区 Sardinia (Italy)
葡萄品种 Malvasia, Vermentino
陈酿 At least six months in steel.
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描述

In 2012, the company satisfied its curiosity to, re-ferment in the bottle a small part of its 2011 Base Spumante wine, with the addition of 2012 must. The result was impressive for the presence of yeasts that gave 'two wines in one and a raw wine', unconventional but reminiscent of its farming tradition.

詳細資訊

Perlage

珍珠泡沫

Dense.

Profumo

香水

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

Colore

顏色

Straw yellow.

Gusto

味道

Fresh and acidic with enveloping bubbles.

服務於:

06 - 08 °C.

長壽:

03 - 05 years

Sparkling white wines

搭配

Starters
Fish
Shellfish

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 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.