Bardolino 2024

描述

Still red Bardolino DOC, 12.5% ABV, produced by Zenato. Blend: 65% Corvina, 25% Rondinella, 10% Molinara. 0.75 L bottle, 2024 vintage. Since 1960, Zenato has been synonymous with passion and respect for the Veneto region. The grapes are destemmed and crushed, then fermented for 10 days in steel tanks at a temperature of 26°C. Once alcoholic fermentation is complete, the wine is separated from the skins by gentle pressing. Delicate cherry and violet aromas. Ruby red. Dry, savory with notes of almond, harmonious.

詳細資訊

香水

Cherry and violet, delicate.

顏色

Ruby red

味道

Dry, savoury with almond notes, harmonic

服務於：

14 -16 °C.

長壽：

05 - 10 years

醒酒時間：

1 hour

製造商

製造商

Zenato

來自這個酒莊

• 創業年份: 1960
• 釀酒師: Alberto Zenato
• 生產的瓶子: 2.000.000
• 公頃: 95

95 hectares of top vineyards in Lugana and Valpolicella’s "classic zone." Two faces: One white, the other red, both emblems of high-quality wines that are born through a visceral passion for the land, through respect for time, through a family tradition that has championed local grape varieties for more than 60 years.

1960 – San Benedetto di Lugana. It’s here that the heart of Sergio Zenato started to beat. His story is made of passion and hard work; a deep connection to his land and his people; entrepreneurial ability and openness to innovation and new vinification techniques and investment in native grape varieties.

A story that stretches from the banks of Lake Garda to the hills of nearby Valpolicella where the estate’s reds are born from sunny vineyards of Corvina and Rondinella in Costalunga in Sant’Ambrogio commune. 閱讀更多

Veneto

技術規格表

名称	Zenato Bardolino 2024
类型	Red green still
葡萄酒名称	Bardolino DOC
年份	2024
容量	0,75 l
酒精度	12.5% 按體積
葡萄品种	65% Corvina, 25% Rondinella, 10% Molinara
国家	Italy
产地	Veneto
供应商	Zenato
产地	Peschiera del Garda (VR)
气候	Altitude: 100 50 m. a.s.l.
土壤成分	Morainic, with consistent skeleton and presence of silt
栽培系统	Pergola, Guyot.
每公顷产量	120 q.
收获	Late September, early October.
酿酒工艺	The grapes, de-stemmed and crushed, are fermented for 10 days in steel tanks at a temperature of 26°C. After alcoholic fermentation, the wine is separated from the skins by soft pressing.