Piemonte Rosso DOC L'Armangia

皮埃蒙特混釀干紅 復(fù)仇酒莊

培植及參數(shù)

品種：30%內(nèi)比奧羅，30%巴貝拉,30%赤霞珠，10%弗雷伊薩 產(chǎn)地：意大利皮埃蒙特阿斯蒂卡內(nèi)利 等級：法定產(chǎn)區(qū) DOC 土壤：強(qiáng)堿性土，夾雜豐富的凝灰?guī)r片，有機(jī)質(zhì)貧乏，排水性好 樹齡：17~24年 培植：5200 株/公頃 產(chǎn)量：9~9.5 噸/公頃 裝瓶：各葡萄品種在不同大桶中陳釀 6～7 個月，來年夏天混合陳釀后再裝瓶 酒精：13.5~15% 酸度 5.84 克/升 殘?zhí)?0~1 克/升 飲用提示 溫度：18~20 ℃ 色澤：紅寶石色有石榴紅邊 芳香：濃郁的堅果類氣息，伴有怡人香脂，夾雜杏仁香氣 口感：怡人且酒體豐腴，單寧清亮柔和，并隨陳年而更為柔和 搭配：烤紅白肉搭配最棒，奶酪，兔肉、羊肉或鹿肉皆為佳配 備注：L'Armangia 酒莊是皮埃蒙特具有很高聲譽(yù)的家族酒莊，獲得過很多重要的獎項(xiàng)。每年都是權(quán)威的 Gambero Rosso 《大紅蝦》上榜酒莊，酒款被意大利“慢食運(yùn)動”多次評選為圣誕十大必備酒、阿斯蒂卡 內(nèi)利市長獎等。

Vinyard: Soil and ClimateGrapes/Varietals:: 30% Nebbiolo, 30% Barbera, 30% Cabernet Sauvignon, 10% Freisa. Production Zone: Canelli (Asti) - Piedmont (Italy) Appellation: Piemonte Rosso DOCSoil: The soil is markedly alkaline, poor in organic substances, draining and mixed with abundant turf flakes Age of Vines: 17~24 years Vines per Hectare: 5200 Crop Yield: 90~95 q/haWine MakingVinification Method: after alcoholic and malo-lactic fermentations, the wine is stored in the ageing vats Ageing: 35% ages in Oak barrels, 65% ages in stainless steel vatsProduction Method: 6/7 Months ageing in separated vats, blend and bottling during the summer followingthe harvest Data Analysis Alcohol: 13.5~15 % Residual sugar: 0~1 g/I Total Acidity: 5.84 g/l Tasting NotesServing Temperature: 18~20°C Color: Ruby red with garnet tinges Bouquet: Intense stone fruit, balsamic hues, occasionally almonds Palate: Tasty and bodied. Enjoyable light and clear tannin , softening with ageing Food Pairing Suggestions: A great and yet approachable red dry wine from Piedmont, a superb blend of 4 grapes from Piemonte, which is at its best with white meat, red grilled or roasted meat and cheese, rabbit,lamb or venison. Important Awards 重大獎項(xiàng)Gambero Rosso 2 Glasses 《大紅蝦》兩杯獎 Slow Wine Recommend《Slow Wine》特別推薦

Pacifico Piemonte Rosso DOC L'Armangia

帕斯菲科混釀干紅 復(fù)仇酒莊 

培植及參數(shù)

品種：45%內(nèi)比奧羅 20%巴貝拉 15%阿爾巴羅薩 10%梅樂 5%赤霞珠 5%弗雷薩 產(chǎn)地：意大利皮埃蒙特 阿斯蒂 等級：法定產(chǎn)區(qū) DOC 土壤：強(qiáng)堿性土，夾雜豐富的凝灰?guī)r片，有機(jī)質(zhì)貧乏，排水性好 樹齡：17~24 年 產(chǎn)量：8 噸/公頃 培植：5200 株/公頃 采摘日期：9 月下旬 陳釀：65%在大橡木桶、35%在小橡木桶中陳釀各陳釀 8~10 個月，通常內(nèi)比奧 洛、阿爾巴羅薩和弗雷薩三個品種在小橡木桶中陳釀，另三個品種巴貝拉、梅樂 和赤霞珠在大橡木桶中陳釀，然后混合繼續(xù)在大橡木桶中陳釀 8~10 個月。 酒精：13.5~15.00% 酸度 6.49 克/升 殘?zhí)?0~1 克/升 飲用提示 溫度：18-20 oC 色澤：紅寶石色，帶有少許石榴紅色 芳香：帶有黑加侖子、紫羅蘭、甘草、香脂，以及杏仁的芳香 口感：結(jié)構(gòu)復(fù)雜，酒體豐滿。表現(xiàn)出極好的單寧和整體均衡感，單寧純凈，隨著 時間發(fā)展更加柔順怡人 搭配：最好搭配肉類：白肉或紅肉、烤肉、調(diào)味奶酪、兔肉或鹿肉皆為佳配

Vinyard: Soil and Climate Grapes/Varietals: 45%Nebbiolo, 20%Barbera, 15%Albarossa,10%Merlot, 5%Cabernet Sauvignon, 5% Freisa. Production Zone: Asti,Piedmont, Italy Appellation: Denominazione di Origine Controllata Piemonte doc Rosso Soil: The soil is markedly alkaline, poor in organic substances, draining and mixed with abundant tuff flakes. Age of Vines: 17~24years Training System: Gujot Vines Per Hectare: 5200 Cropyield: 80q/haHarvest Time: second half of September Wine Making Fermentation: in stainless steel at 25/26° C for 8/12 days Vinification Method: after alcoholic fermentation and malo lactic fermentation the wine is stored in theageing vats. Traditional vinification in steel and oak vats is immediately followed by the first racking and bythe storage of 100% of the product in oak casks having a capacity of 300 or 2,000 litres each. A secondracking is performed between November and February, based upon the wine's evolution, while the thirdracking takes place in late July, the following year Ageing: 65% ages in 2000 liters Oak barrels, 35% ages in 300 liters Oak barrels. Typically Nebbiolo,Albarossa and Freisa are aged for 8/10 months in 300 liter barriques; Merlot, Barbera and CabernetSauvignon are aged in large barrels for the same period, then they are all assembled together and left toharmonize and rest for 8/10 months in large barrels Data Analysis Alcohol: 14.5 % Residual sugar: 0~1g/l Total Sulphur Dioxide: 49mg/l Total Acidity: 6,49g/lTasting NotesServing Temperature: 18/20 oC Color: Ruby red with garnet tinges Bouquet: Dark currants fruit, violet, with licorice hues, balsamic hues occasionally almonds Palate: Complex with a good full bodied structure. It displays good tannins and a remarkable balance.Enjoyable light and clear tannin, softening with ageing. Food Pairing Suggestions: Best with meat white or red meat, grilled or roasted, and seasoned cheese.Pairing very well rabbit, lamb or venison Important Awards 重大獎項(xiàng)Gambero Rosso 2 Glasses 《大紅蝦》兩杯獎 Slow Wine Recommend《Slow Wine》特別推薦