Spiriti Ebbri
Spiriti Ebbri Neostos Bianco 2021
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| 品名 | Calabria IGT |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | Calabria (Italy) |
| 葡萄品种 | 85% Pecorello |
| 陈酿 | Bottle aging: 2 months. |
| 其他年份： | 2022 , 2024 |
詳細資訊
香水
顏色
味道
服務於：
12 - 14 °C.
長壽：
05 - 10 years
搭配
Fish
Shellfish
Cheese
Poultry
White fish
製造商
Spiriti Ebbri
來自這個酒莊
- 創業年份: 2008
Spirits Ebbri is a very small and very young wine company established in June 2008 by three friends who, united by the same passion that led them for many years to produce wines for their own consumption, have transformed those moments of pleasure into the "generous" will to share other people (who were not relatives and friends, alas !, tireless consumers of our wine!) of the pleasure of the "magnificent exhortation" of our wines.
In the municipality of Lappano (CS), near the municipality of Spezzano Piccolo, where the company is located in a "garagistic" cellar, we have a land of two hectares, of which one planted in a vineyard, almost by the end of its life, that we are providing for renewal and enlargement. We also run a vineyard of about half a hectare, and in a few years we will manage directly more than three hectares of vineyard.
The vineyards are the typical Calabrian vines: sweet and canola, gaglioppo, greek black, white greek, mantonia, sheep, etc., even though almost all the authorized and / or recommended vines in Calabria will be used / implanted.
We produce wines either with grapes grown directly or with grapes coming from historically-named countries: Frascineto, Donnici di Cosenza, Cirò, Strongoli, etc. and cultivated by selected suppliers, both in organic and conventional. However, whenever possible, we prefer small organic farmers and we love old and unproductive vineyards.
Vigneron (the one who cultivates the vineyard and obtains the wine) in the first person - at least for the vineyards directly cultivated by us - we crave the entire wine chain, from the vineyard to the cellar, and our technical and cultural setting is based on agriculture biological and biodynamic.
In the cellar, vinification and refining take place with native yeasts and bacteria and, except for small amounts of potassium metabisulphite, without the use of any additive.
Among our enocultural references we want to mention, besides the great Louis Veronelli, Henry Jayer, the Burger's "patriarch", considered by many, when he was alive, the greatest vinificator in the world, who best synthesizes our production philosophy he says: "To make wine requires instinct and heart, and more is a philosophy. Wine is not a simple drink, it's a pleasure. It requires respect for its complexity, for its originality, for the wealth of stimuli it offers. "
As with many vigneron, we like to think that our screws "listen" to us, to enjoy themselves and to love us, especially because we think so to do with them: we cuddle them as we "listen" and observe; we try to stress the right and keep them in shape and, above all, we thank them heartily for the product they offer us clearly. In returning them, we try to put all our energy to try to produce wines that are the most natural expression of a terroir, and therefore the only, in our humble warning, able to arouse unique, original feelings, however you perceive them or you want to perceive. 閱讀更多
In the municipality of Lappano (CS), near the municipality of Spezzano Piccolo, where the company is located in a "garagistic" cellar, we have a land of two hectares, of which one planted in a vineyard, almost by the end of its life, that we are providing for renewal and enlargement. We also run a vineyard of about half a hectare, and in a few years we will manage directly more than three hectares of vineyard.
The vineyards are the typical Calabrian vines: sweet and canola, gaglioppo, greek black, white greek, mantonia, sheep, etc., even though almost all the authorized and / or recommended vines in Calabria will be used / implanted.
We produce wines either with grapes grown directly or with grapes coming from historically-named countries: Frascineto, Donnici di Cosenza, Cirò, Strongoli, etc. and cultivated by selected suppliers, both in organic and conventional. However, whenever possible, we prefer small organic farmers and we love old and unproductive vineyards.
Vigneron (the one who cultivates the vineyard and obtains the wine) in the first person - at least for the vineyards directly cultivated by us - we crave the entire wine chain, from the vineyard to the cellar, and our technical and cultural setting is based on agriculture biological and biodynamic.
In the cellar, vinification and refining take place with native yeasts and bacteria and, except for small amounts of potassium metabisulphite, without the use of any additive.
Among our enocultural references we want to mention, besides the great Louis Veronelli, Henry Jayer, the Burger's "patriarch", considered by many, when he was alive, the greatest vinificator in the world, who best synthesizes our production philosophy he says: "To make wine requires instinct and heart, and more is a philosophy. Wine is not a simple drink, it's a pleasure. It requires respect for its complexity, for its originality, for the wealth of stimuli it offers. "
As with many vigneron, we like to think that our screws "listen" to us, to enjoy themselves and to love us, especially because we think so to do with them: we cuddle them as we "listen" and observe; we try to stress the right and keep them in shape and, above all, we thank them heartily for the product they offer us clearly. In returning them, we try to put all our energy to try to produce wines that are the most natural expression of a terroir, and therefore the only, in our humble warning, able to arouse unique, original feelings, however you perceive them or you want to perceive. 閱讀更多
| 名称 | Spiriti Ebbri Neostos Bianco 2021 |
|---|---|
| 类型 | White green still |
| 葡萄酒名称 | Calabria IGT |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 85% Pecorello |
| 国家 | Italy |
| 产地 | Calabria |
| 供应商 | Spiriti Ebbri |
| 产地 | Spezzano Piccolo (Cosenza) |
| 收获 | Mechanical alignment. Soft press with traditional vertical press. Static defect for 3 days. |
| 生产工艺 | In the vinification use only indigenous yeasts and small amounts of sulfur dioxide. |
| 酿酒工艺 | Alcoholic fermentation (15 days) and aging (6 months) in stainless steel tank with a continuous batonnage. A small part of the must (10%) fermented in barrique used. Wine did not malolactic fermentation; was filtered only once, but without sterile filter use. |
| 陈酿 | Bottle aging: 2 months. |
| 年产量 | 3500 瓶子 |