Pacenzia Zibibbo Vendemmia Tardiva 0.5L

描述

Aromatic white passito wine from Sicily, 13.5% ABV, produced by Orestiadi. 0.50 L bottle. A wine born in the heart of the Belice Valley, in Gibellina, where Mediterranean scents and colors intertwine with myth and art. The grapes undergo a natural drying process in the vineyard, followed by destemming, cold maceration, and thermoregulated fermentation. Fermentation is then arrested naturally by the cold. Elegant aromas of candied citrus, a honeyed flavor, enveloping with pronounced notes of ripe fruit. Intense golden yellow color. Moderately sweet, soft, and harmonious with excellent balance.

詳細資訊

香水

Elegant flavors of candied citruses, tasting of honey enveloping with marked notes of ripen fruits.

顏色

Intense strow yellow.

味道

Moderately sweet wine, soft and harmonious. Excellent balance.

服務於：

10 - 12 °C.

長壽：

05 - 10 years

製造商

製造商

Orestiadi

來自這個酒莊

• 創業年份: 2008
• 釀酒師: Giuseppe Clementi
• 生產的瓶子: 1.000.000
• 公頃: 140

Tenute Orestiadi has an ancient name that evokes distant myths and legends which, precisely in the lands of the Belìce Valley, found life thanks to Aeschylus, who two thousand five hundred years ago wrote and staged the myth of Orestes and the Orestiadi. This is where the story of the Tenute Orestiadi starts, founded in 2008 in the heart of the Belìce Valley, in Gibellina, Sicily, where Mediterranean scents and colors intertwine with myth and art. By transforming the arduous ascent after a historically and economically complex moment, the 1968 earthquake, into energy, the whole has become a cultural and dialogue center for the Mediterranean area. 閱讀更多

Sicily

技術規格表

名称	Tenute Orestiadi Pacenzia Zibibbo Vendemmia Tardiva 0.5L
类型	White dessert wine dessert wine aromatic
葡萄酒名称	Terre Siciliane IGT
容量	0,50 l
酒精度	13.5% 按體積
葡萄品种	100% Zibibbo
国家	Italy
产地	Sicily
供应商	Orestiadi
产地	Gibellina (TP)
气候	Altitude: 70 00 m. a.s.l.
土壤成分	Black soil.
酿酒工艺	The grapes have endured a natural process of drying on the plants, followed by cold maceration and very slow temperature controlled fermentation. After that, the fermentation is naturally stopped by the cold.