描述
Sforzato di Valtellina DOCG, produced only in the best vintages with grapes selected from Tenuta Scerscé vineyards. A wine that expresses all the potential of a Nebbiolo cared bunch by bunch, left to dry in order to concentrate sugar, aroma, color and taste, to give "a something” that is hard to forget.
詳細資訊
香水
顏色
味道
服務於:
18 - 20 °C.
長壽:
10 - 15 years
醒酒時間:
1 hour
搭配
- 創業年份: 2008
- 釀酒師: Attilio Pagli
- 生產的瓶子: 27.000
- 公頃: 6
She graduated in law in Milan after a research thesis at the University of Paris Sorbonne, Pantheon Assas II, which holds her for about two years in Paris. To continue her studies she worked in a restaurant as hôtesse d'accueil and over time she passionated about good food and good wine.
Paris School of taste, for this is worth mentioning it. She returned to Italy and she decided to pursue a legal career. Thanks to a collaboration in Milan, a few years later she began a career that allows her to specialize in international law with particular reference to the internationalization of enterprises.
Passionate about Nebbiolo and forward-looking in her corporate vision, she takes on the challenge in every sense, as the Valtellina is known for its "quality viticulture".
Initially a hobby, then she realizes that she is more and more attracted to this fascinating world to the point of deciding to follow firsthand both the production and related activities. Today the company has invested acquiring land vineyards and planning a cellar of its own. 閱讀更多
| 名称 | Scersce Infinito Sforzato di Valtellina 2019 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Sfursat di Valtellina DOCG |
| 年份 | 2019 |
| 容量 | 0,75 l |
| 酒精度 | 15.0% 按體積 |
| 葡萄品种 | 100% Nebbiolo |
| 国家 | Italy |
| 产地 | Lombardy |
| 供应商 | Tenuta Scersce |
| 产地 | Tirano (SO) |
| 气候 | Altitude: 550-750 m. a.s.l. |
| 土壤成分 | Porous sandy stratum with abundant minerals, moderately deep and permeable to water. |
| 每公顷产量 | Approximately 60 q.li/ha depending on the year’s best, selection of the best bunches. |
| 收获 | First week of October. Striclty manual harvest, in boxes. |
| 酿酒工艺 | Drying until 11th December. On average, the pressing is done after December 24th. It follows classical natural red vinification of about 20 days and a maceration on the peels of at least 7 days. During the slow fermentation pumping over and punching are made to promote contact of the liquid with the peels. To the benefit of oxygenation, extraction of colors ands scents. |
| 陈酿 | In oak barrels for at least 24 months, followed by 8 0 months in bottle. |
| 总酸度 | 5.4 gr/L |

