描述
Dika Rosato 2024, a still organic rosé produced by San Dionigi in Veneto. A wine born from the passion of a family who has chosen to fully convert to organic. 100% Corvina. Aromas of fresh white fruit, delicate flowers, and a hint of spice from white licorice. Rosé color. On the palate, the salinity supports the drinkability and gives it authentic freshness. Minerality and fruit go hand in hand.
詳細資訊
香水
顏色
味道
服務於:
10 - 12 °C.
長壽:
05 - 10 years
搭配
- 公頃: 4
Today, we cultivate seven hectares, divided as follows: approximately four and a half hectares are dedicated to our native grape varieties, which we carefully nurture and protect—Corvina, Corvinone, Rondinella, Molinara, Oseleta, Spigamonti, Croatina, and a small parcel of Sangiovese, the only non-native variety. The remaining two and a half hectares are framed by our olive trees, including the Grignano, Favarol, Leccino, and Pendolino varieties. We have also chosen to preserve the forest surrounding our estate to protect one of the values dearest to us: biodiversity. In a clearing within the forest, we are developing an independent project focused on syntropic and regenerative horticulture—one of the many ways we give back to nature for all that it provides. This initiative is also part of our vision for self-sufficiency and the appreciation of the vast natural heritage we are privileged to care for. 閱讀更多
| 名称 | San Dionigi Dika Rosato 2024 |
|---|---|
| 类型 | Rosé organic still |
| 葡萄酒名称 | Verona IGT |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按體積 |
| 葡萄品种 | 100% Corvina |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | San Dionigi |
| 土壤成分 | Selection of only old vines located in col lina on soils with silt and clay substrate and a very high prevalence of limestone in depth. |
| 栽培系统 | Guyot training. |
| 收获 | Manual harvesting at full phenolic ripeness of the grapes, with several passages if necessary. |
| 酿酒工艺 | Soft whole cluster pressing on the day of harvest. Spontaneous alcoholic fermentation with indigenous yeasts in Impruneta amphora. |
| 陈酿 | Maturation and malolactic fermentation - if spontaneous in amphorae for 5 to 8 months, depending on vintage. |

