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Manfredi,Dogliani ,Dolcetto, Piedmont , Italy
品名: 瑪菲迪酒莊 巴羅洛紅酒 2016
產地: Barolo ,Piedmont 酒精濃度: 14%
類型: 紅葡萄酒/微干型 適飲溫度: 16~18°C
葡萄品種: Nebbiolo
訂價 6瓶裝售價 6瓶裝估價 立即省下
1600 9600 5100 4500
    均價:850  
系統編號:86
評分/評價:
規格:750cc*6
單位:套(六瓶)
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Species of Vine: The Barolo shall be produced exclusively with grapes obtained from the Nebbiolo vine – under varieties“Michet”, “Lampia” and “Rosè” produced in the origin zone. The maximum productivity per hectare of specialized cultivation shall not be superior to 80 quintals of grape.
葡萄酒品種:巴羅洛葡萄酒是需要用特定的內比奧羅葡萄來釀造,品種有“Michet”, “Lampia”和“Rose”,都是在 原產地種植。特定種植每公頃葡萄最大的產值不高於80公擔。
Production area: Restricted area close by the village of Barolo 。
種植區域:限定在巴羅洛村區域內
Organoleptic characteristics: The colour of Barolo is garnet red with orange reflections;it has a characteristic, ethereal, pleasant,intense scent; its taste is dry, full, strong, austere but velvety and harmonic. For its features it is considered one of the best wines of the world, and its qualities are appreciated on the tables of uncountable countries.
感官特性:巴羅洛葡萄酒的顏色是具有橙色反光的醬紫紅,具有獨特的、令人愉悅的熱情地味道;幹型口感,味道濃郁、飽滿、質樸但如天鵝絨般柔軟和諧。基於這些特點,它被認為是世界上最好的酒之一,也被呈現在了世界各地的餐桌上。
Wine-making process: The harvest - third period, and the adequately selected grapes are pressed with special equipments. The must is therefore sent to steel tanks where it is fermented for about 15 days at the temperature of about 27° C. During this fermentation,the high temperature together with the long period allow the extraction of tannic elements, that with the other noble elements and an adequate acidity form the first product intended for ageing.
葡萄酒釀造過程:收穫——第三個階段:用特殊的機器壓制足量選定的葡萄,然後必須將其放入不銹鋼桶,在27攝氏度發酵15天。長時間的高溫發酵,使得丹寧得到提煉。足夠的酸度與其它重要的元素一起形成了葡萄酒初級產品,為葡萄酒的裝桶做好了準備。
Ageing: This wine undergoes a period of ageing not inferior to 3 years , during which at least two years are spent in oak barrels. The ageing period starts from the 1 st January following the year of grapes production. During this period the wine grows rich of the wood elements and it gets rid of undesired substances that are eliminated by means of traditional oenological practices. Once the ageing period is over, the Barolo undergoes a wine-tasting test carried out by a special committee , in order to get the governmentmarks that guarantee the origin and the quality.
陳年:葡萄酒經歷了不低於三年的陳年,其中有兩年需要放在橡木桶中。遵循葡萄生產規律,陳年階段始於每年的1月1日。在這個過程中,葡萄酒被賦予了木桶香氣,同時憑藉傳統的釀酒技術淘汰了酒中不需要的物質。在陳年這個階段結束後,由特別品酒委員會對巴羅洛紅酒進行測試與品鑒,以得到政府對於酒的原產和品質的認定。
Serving Suggestion: It goes particularly well with game dishes and meat dishes but it is also appreciated combined with cheese
飲用建議:與野味和肉類搭配品味最佳,也可與乳酪搭配飲用。
 
 
 
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