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Erasmo

Vina la Reserva de Caliboro Erasmo Barbera Garnacha 2019

Red still

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定價 HKD162.00
定價 HKD162.00 HKD
標示價格: 表示促銷開始前產品的價格
售價
特價 售罄
$486.00

3 瓶

剩餘最後 5 瓶
Denomination Maule Valley DO
Size 0,75 l
Alcohol content 14.0% 按體積
Area Maule Valley (Chile)
Grape varieties 60% Barbera, 30% Garnacha, 10% Carignano
Aging The wine was filtered at the end of winter and subsequently bottled.
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獎項

  • 2019

    92

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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Perfume

香水

Intense and harmonious aromas. Wild berries, sweet chocolate and spices.

Color

顏色

Purple colored wine, deep violet tones.

Taste

味道

A young taste, juicy with good freshness, soft and ripe tannins, persistent fruitiness, medium and balanced body. A hint of sweetness in the long lasting aftertaste.

服務於:

16 - 18 °C.

長壽:

10 - 15 years

醒酒時間:

1 hour

Full Bodied and Very Aged Red Wines

製造商
Erasmo
來自這個酒莊
  • 創業年份: 1997
  • 釀酒師: Maurizio Castelli
Erasmo is the name of a local farmer that helped me understand the uniqueness of the ancient land of Caliboro. Recognized for its micro climate since pre Colombian times and then colonized by the Conquistadores, the Erasmo estate is now bringing to the world award winning wines that show all the potential of the oldest, most traditional wine region of Chile. Come and visit this extraordinary organic farm where ancient traditions and state of the art winemaking meet. 閱讀更多
生產區域: Maule Valley
Maule Valley
Erasmo

Meat
Cheese
Matured cheese
Pork

Name Vina la Reserva de Caliboro Erasmo Barbera Garnacha 2019
Type Red still
Denomination Maule Valley DO
Vintage 2019
Size 0,75 l
Alcohol content 14.0% 按體積
Grape varieties 60% Barbera, 30% Garnacha, 10% Carignano
Country Chile
Region Maule Valley
Vendor Erasmo
Origin San Javier de Loncomilla (Chile)
Harvest The manual and selected harvest took place in early April.
Wine making 50% of the blend underwent alcoholic fermentation with the varieties mixed together and the other 50% in separate lots, all in stainless steel. Wild yeasts and short maceration. In June, the varieties were blended and then stabilized by submitting the wine to the cold temperatures of winter for a month and a half. The Barbera brings freshness to the blend and the Garnacha naturally contributes the residual sugar.
Aging The wine was filtered at the end of winter and subsequently bottled.
Total acidity 5.89 gr/L
PH 3.4
Residual sugar 4.5 gr/L
Allergens Contains sulphites