描述
Still rosé from Tuscany IGT, 11% ABV, produced by Santa Cristina (Antinori). 100% Sangiovese, an iconic grape variety of the region. 0.75 L bottle, 2024 vintage. The first vintage of Santa Cristina was produced in 1946, and over time it has become a benchmark for connoisseurs and beyond, thanks to an unwavering commitment to quality. Part of the harvested grapes was destemmed, crushed, and immediately given a very soft pressing to obtain a lightly colored must; the other part, after destemming and pressing, was left to macerate for several hours in stainless steel tanks to further extract the varietal aromas from the skins. The nose is intriguing and pleasant: fruity notes reminiscent of pomegranate, pink grapefruit, wild strawberries, green apple, and pear stand out. Peach blossom pink. On the palate, it is characterized by a good freshness accompanied by a pleasant softness; the aromas perceived on the nose return on the finish.
詳細資訊
香水
顏色
味道
服務於:
10 - 12 °C.
長壽:
03 - 05 years
搭配
- 創業年份: 2006
- 釀酒師: Filippo Bezzi, Fabrizio Balzi
The care and attention always given to the vineyards and in the cellar have been the stimulus for constant innovation and to deal with native and international varietals, giving rise to a family of different products but distinguished by the same style, the result of an unbreakable bond between the vineyard, terroir, and human labor.
The products of the family Santa Cristina were born from this simple philosophy, thanks to an ongoing dialogue with the earth. Since 1946 continues this dedication, to keep still pristine quality of Santa Cristina. 閱讀更多
| 名称 | Santa Cristina Giardino Rosè 2024 |
|---|---|
| 类型 | Rosé still |
| 葡萄酒名称 | Toscana IGT |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 11.0% 按體積 |
| 葡萄品种 | 100% Sangiovese |
| 国家 | Italy |
| 产地 | Tuscany |
| 供应商 | Santa Cristina (Antinori) |
| 酿酒工艺 | Part of the harvested grapes were destemmed, crushed and immediately pressed very softly to obtain a lightly coloured must; the other part, on the other hand, after destemming and crushing was left to macerate for a few hours in stainless steel tanks in order to extract more of the varietal aromas from the skins. The must obtained was cooled to a temperature of 10 °C to promote natural clarification. |
| 陈酿 | After 48 hours, it was transferred to stainless steel tanks where alcoholic fermentation took place at a temperature not exceeding 15°C. The wine thus obtained was stored in stainless steel tanks at a temperature of 10° C to preserve its aromatic component. |

