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Renato Keber

Renato Keber Collio Pinot Grigio Riserva 2019

White organic still

有機和可持續
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定價 HKD235.00
定價 HKD235.00 售價
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$1,410.00

6 瓶

$705.00

3 瓶

立即下單,20天內送達
Denomination Collio DOC
Size 0,75 l
Alcohol content 14.0% 按體積
Area Friuli-Venezia Giulia (Italy)
Grape varieties 100% Pinot Grigio
Aging Ageing on the yeasts for 12 months, 10% of the must is fermented in barrique.
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描述

A vine which is widespread and well adapted to the Collio’s environment. A noble wine, velvety, of great longevity.

詳細資訊

Profumo

香水

Full and complex, with scents of mature fruits, acacia honey, medicinal herbs and white chocolate.

Gusto

味道

Soft, warm and full bodied, fruity and persistent.

服務於:

12 - 14 °C.

長壽:

05 - 10 years

醒酒時間:

1 hour

Full Bodied and Aged White Wines

搭配

It harmonizes easily with hors d’oeuvres, light soups, fish, risotto and white meats. It matches well fresh cheese.

Fish
Cheese
Matured cheese
Poultry
White fish

製造商
Renato Keber
來自這個酒莊
"I’ve always been drawn to secondary and tertiary perfumes, so I aim for wines that are expressive and have enough vitality to keep them young as they age. The Collio terroir’s minerality helps me achieve these goals." (Renato Keber)

The gently curving hillside called Zegla, close by the border with Slovenia, has long been home to Renato Keber and his family. Renato’s great grandfather, Franc, came from nearby Vipulzano to settle here in 1900, when this was still under Austrian rule.

Since then and for four generations, the Keber family has lived and produced its wine in Zegla, and even today, the older generations join the new ones in working in the vineyards.
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Name Renato Keber Collio Pinot Grigio Riserva 2019
Type White organic still
Denomination Collio DOC
Vintage 2019
Size 0,75 l
Alcohol content 14.0% 按體積
Grape varieties 100% Pinot Grigio
Country Italy
Region Friuli-Venezia Giulia
Vendor Renato Keber
Cultivation system Guyot
Harvest Hand picking, with careful selection of the grapes, in early September.
Wine making Delicate stemming of the grapes, light maceration on the skins, soft pressing.Controlled temperature fermentation. Removal of the must from the lees at low temperature.
Aging Ageing on the yeasts for 12 months, 10% of the must is fermented in barrique.
Allergens Contains sulphites