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Manfredi ,Barbaresco ,Piedmont , Italy
品名: 瑪菲迪酒莊 巴巴瑞斯柯 2016
產地: Barbaresco ,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
1200 7200 4050 3150
    均價:675  
系統編號:87
評分/評價:
規格:750cc*6
單位:套(六瓶)
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Species of Vine: The Barbaresco is produced exclusively with grapes obtained from the Nebbiolo vine.
The maximum productivity per hectare of specialized cultivation shall not be superior to 80 quintals of grape 葡萄酒種類:巴巴萊斯克葡萄酒是需要用特定的內比奧羅葡萄來釀造。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 Barbaresco.
種植區域:限定在巴巴萊斯克種植區內
Organoleptic characteristics: The grapes cultivated on the hills of white tufaceous marl give origin to a wine which matures after two years from the harvest, in wood, and that presents with a colour of brilliant tones: ruby red with orange streaks which appear after the passing of years.The bouquet is complex and rich with strains of violet, fruit, woodland and spices. In the mouth it presents complete full harmonic and justly tannic.
感官特性:葡萄種植在白色凝灰土的山上,葡萄在原產地收穫後2年的生長後就能熟成。在木質中呈現出絕妙的色調:隨著年份呈現出帶有桔色條紋的寶石紅色。葡萄酒具有混合的芬芳,濃郁的紫羅蘭、水果、橡木桶香及香味料。在口中的感受也達到了丹甯的平衡與和諧。
Wine-making process: The harvest of the grapes takes place in the 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罐,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 2 years, spent in oak barrels. The ageing period starts from the 1st 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 Barbaresco undergoes a wine-tasting test carried out by a special committee , in order to get the government marks that guarantee the origin and the quality.
葡萄酒經歷了不低於兩年的陳年,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,葡萄酒被賦予了橡木桶香氣,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,由特別品酒委員對巴巴萊斯克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 。
與野味和肉類品味最佳,也可與乳酪搭配飲用。
 
 
 
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