• Venica Ronco del Cero Sauvignon 2023
  • Venica Ronco del Cero Sauvignon 2023
1 2
顯示更多
Venica Friuli-Venezia Giulia Collio

Venica

Venica Ronco del Cero Sauvignon 2023

White still

獲獎最多
  • Venica Ronco del Cero Sauvignon 2023
  • Venica Ronco del Cero Sauvignon 2023
1 2
顯示更多
Venica Friuli-Venezia Giulia Collio
HKD274.00
HKD274.00
特價 售罄

其他年份：

2024
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 Collio DOC
酒瓶尺寸 0,75 l
酒精度 13.5% 按體積
产区 Friuli-Venezia Giulia (Italy)
葡萄品种 100% Sauvignon
陈酿 The wine was then blended and boled during the full moon between the end of March and May.
其他年份： 2024
查看完整資訊

獎項

  • 2023

    4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 2023

    95

    /100

    One of the most prestigious wine guides in Italy.

  • 2023

    3

    One of the most prestigious wine guides in Italy.

1 3

詳細資訊

Profumo

香水

The aroma is marked by aromas of gooseberries, bergamot, guava, maracuja, cassis leaf, boxwood and nepitella, with mineral refoli.

Colore

顏色

Straw-coloured with greenish reflections.

Gusto

味道

Sip of clear correspondence, fresh and savory, balanced and persistent.

服務於：

12 - 14 °C.

長壽：

05 - 10 years

Full Bodied and Aged White Wines

搭配

Starters, wonderful with ham, fish and creamy delicate soups.

Starters
Fish
Shellfish
Cheese
White fish

製造商
Venica
來自這個酒莊
  • 創業年份: 1930
  • 釀酒師: Gianni Venica, Francesco La Coppola
  • 生產的瓶子: 350.000
  • 公頃: 40
Time has passed since 1930, when Grandfather Daniele bought the company’s main building, giving birth to a new generation ready to consolidate its roots. Passing this threshold, the legacy of the past is enriched by new energies and new perspectives, a new era begins for Venica & Venica. 閱讀更多
生產區域: Friuli-Venezia Giulia
Friuli-Venezia Giulia
Venica

名称 Venica Ronco del Cero Sauvignon 2023
类型 White still
葡萄酒名称 Collio DOC
年份 2023
容量 0,75 l
酒精度 13.5% 按體積
葡萄品种 100% Sauvignon
国家 Italy
产地 Friuli-Venezia Giulia
供应商 Venica
产地 Dolegna del Collio (GO)
酿酒工艺 The grapes were picked up and de-stemmed between the 22nd and 28th August. The must was then le on the skins for 18-20 hours at a temperature of 10° 2° C in tanks specially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentaon, thus reducing levels of anoxidants. Subsequently 10% fermented and aged on the lees for 6 months in 20-27 hl barrels and the rest in stainless steel vats.
陈酿 The wine was then blended and boled during the full moon between the end of March and May.
总酸度 4.8 gr/L