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Terre Cevico

Romandiola Rubicone Frizzante Bianco all'Antica 2018

White sparkling ancestral method

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Denomination Rubicone IGT
Size 0,75 l
Alcohol content 11.0% 按體積
Area Emilia-Romagna (Italy)
Grape varieties 100% Trebbiano Romagnolo
Aging Secondary fermentation in the bottle. 10 months maturation on the lees before marketing.
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詳細資訊

Profumo

香水

Slight hint of bread crust with fresh, fruity aromas.

Colore

顏色

Straw yellow with greenish reflections.

Gusto

味道

Dry, characterised by the absence of sugar. Balanced acidity given by the yeasts.

服務於:

08 - 10 °C.

長壽:

03 - 05 years

Sparkling white wines

搭配

Starters
Fish
Shellfish
Cheese

製造商
Terre Cevico
來自這個酒莊
  • 創業年份: 1963
  • 釀酒師: Pierluigi Zama
  • 生產的瓶子: 10.000.000
  • 公頃: 6.300
Terre Cevico was founded, as a cooperative, in 1963, producing wine from grapes grown by its members throughout Romagna.

In the 1960s and ’70s Terre Cevico began trading its wine, exclusively in bulk. A step forward, in the ’80s and ’90s, was that of selling in standard and larger-size bottles. Since 2000, in line with feedback from the market, Terre Cevico has started to produce and package wines in cartons and bottles for the HORECA channel.

Today Terre Cevico is a Group that operates principally in Emilia Romagna, but also with its own wineries in Veneto and Puglia. Terre Cevico’s wines are present in 69 countries around the world, especially in, Japan, Russia, Sweden, United States, Great Britain and Vietnam, with a consolidated group turnover of 196,7 million Euros.
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Name Romandiola Rubicone Frizzante Bianco all'Antica 2018
Type White sparkling ancestral method
Denomination Rubicone IGT
Vintage 2018
Size 0,75 l
Alcohol content 11.0% 按體積
Grape varieties 100% Trebbiano Romagnolo
Country Italy
Region Emilia-Romagna
Vendor Terre Cevico
Story The peacock on the label is a watercolour of the mosaics inside the Basilica of San Vitale in Ravenna.
Origin Hills of Provinces of Forlì-Cesena, Ravenna, Rimini, and Bologna.
Harvest Early manual harvest.
Wine making Soft pressing, and primary fermentation at a controlled temperature.
Aging Secondary fermentation in the bottle. 10 months maturation on the lees before marketing.
Allergens Contains sulphites