獎項
詳細資訊
香水
顏色
味道
服務於:
06 - 08 °C.
長壽:
03 - 05 years
搭配
Starters
Fish
Shellfish
Cheese
製造商
Umberto Cesari
來自這個酒莊
- 創業年份: 1964
- 釀酒師: Staff aziendale
- 生產的瓶子: 2.500.000
- 公頃: 355
The journey began in 1964 when Umberto Cesari first saw the untapped potential of Emilia-Romagna’s terroir and the region’s native grape varieties, and started out with 20 hectares in Castel San Pietro Terme His vision helped redefine local winemaking, proving to the world that this land could produce wines of extraordinary character – bottles that don’t just impress, but actually tell a story with every sip. Our founder’s fame as an ambassador of Sangiovese began in the 1980s. From day one, he focused on continuous research and attention to detail, and established the principles on which the company is based: Heritage, Innovation, Sustainability.
Umberto Cesari’s mission is guided by its founding values: respect for tradition, protecting the environment and the vines, the value of human experience and people supported by the latest technology and techniques, both in the vineyard and in the winery. Each year our passion for winemaking leads us to make new investments and to experiment. Our innovative spirit and vocation for research make for even higher quality standards. 閱讀更多
Umberto Cesari’s mission is guided by its founding values: respect for tradition, protecting the environment and the vines, the value of human experience and people supported by the latest technology and techniques, both in the vineyard and in the winery. Each year our passion for winemaking leads us to make new investments and to experiment. Our innovative spirit and vocation for research make for even higher quality standards. 閱讀更多
| 名称 | Umberto Cesari Colle Belvedere Pignoletto |
|---|---|
| 类型 | White bubbly |
| 葡萄酒名称 | Pignoletto DOC |
| 容量 | 0,75 l |
| 酒精度 | 12.0% 按體積 |
| 葡萄品种 | 100% Pignoletto |
| 国家 | Italy |
| 产地 | Emilia-Romagna |
| 供应商 | Umberto Cesari |
| 土壤成分 | Clayey, partly stony. |
| 每公顷产量 | 10,000 kg/hectare. |
| 酿酒工艺 | Soft pressing and fermentation at a controlled temperature of 16°C. Re-fermentation is carried out in an autoclave at a controlled temperature of 15 6°C using specially selected yeast strains. |
| 陈酿 | Brief ageing on the lees is expected. |

