獎項
-
2019
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
香水
顏色
味道
服務於：
12 - 14 °C.
長壽：
10 - 15 years
- 創業年份: 1960
- 釀酒師: Giorgio Marone, Riccardo Curreli
- 生產的瓶子: 1.700.000
- 公頃: 600
Until the 1980s, the activity was limited to the production and sale of bulk wine, with timid initiatives to sell bottled wine, with poor results.
In the mid-1970s, with the arrival of a new board of directors, headed by current president Antonello Pilloni, a turning point occurred. The new management team was animated by great enthusiasm and passion, and the Internationally renowned oenologist Giacomo Tachis was called in as a consultant. He took the fate of the Cantina Santadi to heart, became attached to the territory, and with his intervention the wines of the Cantina di Santadi took a quantum leap, so much so that they were immediately accepted in the most important markets, with awards for great quality and strong identity.
From then on it has been a continuous crescendo; the Santadi wine brand is increasingly widespread and appreciated all over the world, the success of which is undoubtedly due to the team, i.e. the producers, administrators, salesmen, collaborators and workers all of whom represent a heritage of great professionalism for the territory. 閱讀更多
| Name | Santadi Latinia Passito 0.375L 2019 |
|---|---|
| Type | White late harvest dessert wine dessert wine |
| Denomination | VdT |
| Vintage | 2019 |
| Size | 0,375 l |
| Alcohol content | 14.0% 按體積 |
| Grape varieties | 100% Nasco |
| Country | Italy |
| Region | Sardinia |
| Vendor | Santadi |
| Origin | Sulcis Area. |
| Soil composition | Mostly loose and sandy. |
| Cultivation system | Head-training. |
| Harvest | Between late September and late October. Grapes are harvested according to biotic and abiotic factors that determine their ripeness. Grapes are only harvested when they reach a good level of over-ripeness. |
| Wine making | The juice is rich in sugars and fermented in stainless steel tanks after separation from the skins. Alcoholic fermentation, which due to the high density of the must proceeds very slowly, is at some point naturally inhibited |
| Aging | For several months in third-passage French oak barriques. |
| Allergens | Contains sulphites |
