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Olim Bauda

Moscato Asti Centive 2023

白葡萄酒 有機 naturally sweet 甜 芳香

有機和可持續
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定價 HKD142.00
定價 HKD142.00 售價
特價 售罄
立即可用 立即下單,20天內送達 僅剩下 2 件商品
品名 DOCG Moscato d'Asti
酒瓶尺寸 0,75 l
酒精度 5.0% 按體積
产区 皮埃蒙特 (Italy)
葡萄品种 100% Moscato Bianco/Moscato Reale
陈酿 The prise de mousse takes place during fermentation. To interrupt fermentation, the must is cooled further and micro-filtered for bottling, which takes place in November, just two months after harvesting.
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描述

Ah… this stranger… we think we know everything about Moscato, yet we’re only just at the beginning. Apparently Moscato used to be drunk after a period of bottle ageing, which took place in underground cellars. Well, we decided to have a go…. Result? It’s true! It really is interesting to uncork a good Moscato d’Asti five or six years after bottling!!!

詳細資訊

Profumo

香水

The intense bouquet is typically aromatic, conveying sensations of Golden Delicious apples, pineapple and honey.

Colore

顏色

Pale straw yellow.

Gusto

味道

It is fresh and fragrant palate results partly from the perfect balance between sweetness and acidity. The fine development of carbon dioxide makes it delicately creamy and gives it a persistent and elegant finish.

服務於:

10 - 12 °C

長壽:

3 - 5年

甜葡萄酒

製造商
Olim Bauda
來自這個酒莊
  • 創業年份: 1961
  • 釀酒師: Dino Bertolino, Giuseppe Caviola
  • 生產的瓶子: 200.000
  • 公頃: 30
先是曾祖父 Giacinto,然後是祖父 Giovanni 和父親 Agostino,被稱為 Dino。如今,由 Dino、Diana 和 Gianni Bertolino 三兄弟繼承家族傳統。公司朝不同的方向發展,從農民釀酒到義大利葡萄酒的國際貿易,每一代都能以自己的風格脫穎而出。1998 年,Tenuta Olim Bauda 成立,這家公司的唯一目標就是生產優質葡萄酒。如今,它擁有約 90 公頃的土地,分佈在 Asti 省的多個市鎮,而葡萄園則佔地 25 公頃,位於 Nizza Monferrato 周邊五個市鎮中葡萄栽培天賦最豐富的地區。Bertolino 兄弟直接參與公司的經營。Dino 負責生產,Diana 負責財務管理,而 Gianni 則負責銷售。 Nizza DOCG Riserva Bauda 2015 獲得由 Doctor Wine - Daniele Cernilli 頒發的 2021 年「最佳 Barbera」特別獎(評分 97/100)。 閱讀更多

奶酪
蛋糕

名称 Tenuta Olim Bauda Moscato Asti Centive 2023
类型 白葡萄酒 有機 naturally sweet 甜 芳香
葡萄酒名称 Asti DOCG
年份 2023
容量 0,75 l
酒精度 5.0% 按體積
葡萄品种 100% Moscato Bianco/Moscato Reale
国家 Italy
产地 皮埃蒙特
供应商 Olim Bauda
产地 Incisa Scapaccino (AT)
收获 The grapes are usually selected and harvested between the first and second week in September.
酿酒工艺 After spending a few hours on skins at a very low temperature, the must is drawn off. After initial filtration, the must ferments at a low temperature in small stainless steel autoclaves.
陈酿 The prise de mousse takes place during fermentation. To interrupt fermentation, the must is cooled further and micro-filtered for bottling, which takes place in November, just two months after harvesting.