描述
Anghelu Ruju is a fortified red wine made exclusively from Cannonau grapes. It originates from the area around Alghero. The history of the winery that produces it, Sella & Mosca, is centuries-old. In fact, the settlement in the Alghero area of two Piedmontese men, Sella and Mosca, dates back more than a century. They reclaimed the land where more than 540 hectares of Cannonau vineyards now stand. It is no coincidence that the wine's uniqueness comes from the traditional and ancient process used to make it. The grapes are left to dry naturally in the sun for about twenty days on reed frames raised from the ground. According to ancient customs, the frames are covered every evening to prevent the grapes from being damaged by bad weather. The next step in the winemaking process is also unique, as it varies the fermentation temperature. The temperature is raised from 18 degrees Celsius to 28 degrees Celsius, then lowered to a temperature that stops fermentation. This vinification process aims to achieve a residual sugar content of 90 grams per liter. Before Anghelu Ruju can triumph on the table at the end of a meal, it spends a considerable amount of time in the cellar. The aging takes place in oak barrels for five years, a period of time that determines many of the wine's structural characteristics. A further guarantee of this wine's excellent quality is its characteristic longevity, which ranges from 10 to 15 years.
詳細資訊
香水
顏色
味道
服務於:
14 -16 °C.
長壽:
15 - 25 years
搭配
- 創業年份: 1899
- 釀酒師: Giovanni Pinna
- 生產的瓶子: 4.800.000
- 公頃: 520
| 名称 | Sella & Mosca Alghero Liquoroso Riserva Anghelu Ruju 2009 |
|---|---|
| 类型 | Red fortified wine dessert wine |
| 葡萄酒名称 | Alghero DOC |
| 年份 | 2009 |
| 容量 | 0,75 l |
| 酒精度 | 18.0% 按體積 |
| 葡萄品种 | 100% Cannonau |
| 国家 | Italy |
| 产地 | Sardinia |
| 供应商 | Sella & Mosca |
| 产地 | Alghero (Sassari) |
| 收获 | Second and third week of September. |
| 酿酒工艺 | After a long period of natural drying in the sun, the grapes are vinified according to the traditional red vinification method, with the fermentation temperature rising from an initial 18°C to a maximum of 28°C. Once two-thirds of the sugars have been consumed, fermentation is interrupted with the aid of low temperature; this results in a wine with residual sugars of around 90 g/litre and an alcohol content of around 12/13% vol. The wine is aged in stainless steel until the spring following the harvest and then proceeded to alcoholisation to bring the actual alcohol content to about 19% vol. |
| 陈酿 | In large oak casks for at least 5 years. |
| 总酸度 | 5.5 gr/L |

