略過產品資訊
1 / 2

Terre Cevico

Terre Cevico Romagna Sangiovese Appassimento 2021

Red still

略過產品資訊
1 / 2
定價 HKD129.00
定價 HKD129.00 售價
特價 售罄
尚未提供
將其添加到您的通知中,我們會在它可用時立即通知您
品名 Romagna DOC
酒瓶尺寸 0,75 l
酒精度 14.5% 按體積
产区 Emilia-Romagna (Italy)
葡萄品种 100% Sangiovese
查看完整資訊

描述

This Sangiovese brings back to the present days the antique withering technique where the grapes find their most intense flavour. The selection begins in the vineyard, choosing only the best bunches that will give, after a slow drying process and a careful vinification technique, a wine rich in aromas, fragrances and body.

詳細資訊

Profumo

香水

Delicate notes of violet and morello cherry.

Colore

顏色

Deep red with violet hues.

Gusto

味道

Dry, eveloping, and slightly tannic on the palate.

服務於:

16 - 18 °C.

長壽:

10 - 15 years

醒酒時間:

1 hour

Full Bodied and Very Aged Red Wines

搭配

Grilled meat courses, roasts, and hard cheeses.

Meat
Cheese
Pork

製造商
Terre Cevico
來自這個酒莊
  • 創業年份: 1963
  • 釀酒師: Pierluigi Zama
  • 生產的瓶子: 10.000.000
  • 公頃: 6.300
Terre Cevico was founded, as a cooperative, in 1963, producing wine from grapes grown by its members throughout Romagna.

In the 1960s and ’70s Terre Cevico began trading its wine, exclusively in bulk. A step forward, in the ’80s and ’90s, was that of selling in standard and larger-size bottles. Since 2000, in line with feedback from the market, Terre Cevico has started to produce and package wines in cartons and bottles for the HORECA channel.

Today Terre Cevico is a Group that operates principally in Emilia Romagna, but also with its own wineries in Veneto and Puglia. Terre Cevico’s wines are present in 69 countries around the world, especially in, Japan, Russia, Sweden, United States, Great Britain and Vietnam, with a consolidated group turnover of 196,7 million Euros.
閱讀更多

名称 Terre Cevico Romagna Sangiovese Appassimento 2021
类型 Red still
葡萄酒名称 Romagna DOC
年份 2021
容量 0,75 l
酒精度 14.5% 按體積
葡萄品种 100% Sangiovese
国家 Italy
产地 Emilia-Romagna
供应商 Terre Cevico
产地 Hills of the Romagna area.
酿酒工艺 Carefully selected Sangiovese grapes are destemmed and gently crushed in steel tanks. This is followed by a 3-week maceration and fermentation until the balance between sugars and alcohol is reached.