Amberwine

DS Terre Nobili Trevenezie Rosso IGT
, , , | Артикул:
Рейтинг
4.3/5
Страна
Регион
Стиль:
Сахар:
Виноград
Производитель:
Крепость
Объем:
ПОВОД:
ТЕМПЕРАТУРА ПОДАЧИ:
СОЧЕТАНИЕ С ЕДОЙ:

Описание

The soil is alluvial, very rich in clay.
The climate is mild, with very little rainfall and high summer temperatures, allowing the grapes to ripen well.
In order to achieve ideal ripening of the grapes, in addition to the usual care of the vineyard, summer pruning and careful thinning of the leaves are carried out. In addition, the harvest is kept very low in order to produce grapes with rich body and aroma.
Harvest – end of September, very ripe berries are harvested, with deep color, full aromatic structure and soft tannins.
De-stemming and crushing of grapes, maceration for 10-15 days in special containers at a temperature of 25°-28°C, with frequent pumping. After this period, the wine is taken out and fermented exclusively with wild yeast at a controlled temperature in stainless steel vats. After malolactic fermentation, the wine matures for several months on noble lees in barriques at a controlled temperature.
Ruby color, rich aroma of raspberries, spices and chocolate. Smooth and round, with the right level of pleasant velvety tannins.
In a cool and dark place, keeping the bottle in a horizontal position. Its structure and complexity allow the wine to improve during bottle maturation, which can last up to 15 years, reaching its peak 10 years after harvest.

Ферментация
Описание

The soil is alluvial, very rich in clay.
The climate is mild, with very little rainfall and high summer temperatures, allowing the grapes to ripen well.
In order to achieve ideal ripening of the grapes, in addition to the usual care of the vineyard, summer pruning and careful thinning of the leaves are carried out. In addition, the harvest is kept very low in order to produce grapes with rich body and aroma.
Harvest – end of September, very ripe berries are harvested, with deep color, full aromatic structure and soft tannins.
De-stemming and crushing of grapes, maceration for 10-15 days in special containers at a temperature of 25°-28°C, with frequent pumping. After this period, the wine is taken out and fermented exclusively with wild yeast at a controlled temperature in stainless steel vats. After malolactic fermentation, the wine matures for several months on noble lees in barriques at a controlled temperature.
Ruby color, rich aroma of raspberries, spices and chocolate. Smooth and round, with the right level of pleasant velvety tannins.
In a cool and dark place, keeping the bottle in a horizontal position. Its structure and complexity allow the wine to improve during bottle maturation, which can last up to 15 years, reaching its peak 10 years after harvest.

Ферментация
Похожее
18+
Продолжая пользоваться сайтом, вы подтверждаете, что вам больше 18 лет, и соглашаетесь с политикой обработки персональных данных.