195 Rosso Igt Veneto
195 Rosso Igt Veneto
Pris inkl. alkoholskatt, frakt och moms.
Finns även i följande Mixboxar:
Villa Bogdano 1880
Villa Bogdano Mix Box
Samling av vinerna från Villa Bogdano
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Villa Bogdano 1880 tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Italy
Region/Underregion:
Veneto/Lison-Pramaggiore
Klassificering:
IGT
Certifiering:
Organic
Druva:
Cabernet Sauvignon (15%)
Merlot (85%)
Årgång:
2017
Färg:
Ruby red with light garnet reflections
Arom:
intense hints of blackberry and dried plum, which blends in a spicy bouquet of cinnamon, liquorice and vanilla, framed by balsamic and earthy hints
Smak:
savoury, persistent and enveloping thanks to the softness of the tannic component which enhances the flavours of red fruits and an elegant toasting in the finish
Alkoholhalt:
13%
Sockerhalt:
0.6 g/l
Syra:
5.34
pH-värde:
3.7
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Agglomerate cork
Flaska:
Light glass
Serveras bäst:
16 - 18 °C
Mat till vinet:
Beef, Charcuterie, Cheese - mature and hard, Fish - fat, Game, Lamb, Mushrooms, Pasta / Pizza, Pork, Poultry, Spicy food, Veal, Vegetables
Mognadspotential:
1 - 18 years
Vinmakarens matrekommendationer
- Beef
- Charcuterie
- Cheese - mature and hard
- Fish - fat
- Game
- Lamb
- Mushrooms
- Pasta / Pizza
- Pork
- Poultry
- Spicy food
- Veal
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
Clay, Limestone
Terroir:
The area is located on the border between Veneto and Friuli regions (Lison di Portogruaro), at about 20 km from the Adriatic coast and 60 km from the Alps; temperate climate with daily breezes
Skörd:
Mechanically
Jäsning:
-
Lagring:
Concrete (100%) 12 months
Old oak (100%) 18 months
Vinmakare:
Lucio Tessari
Crushing and maceration for 10 days at a controlled temperature of 26-28°C in stainless steel tanks, daily pumping-over and soft pressing at the end of fermentation to extract from only the noblest components from the skins; 12 months of ageing in vitrified concrete tanks and 18 months in 45 hL medium-toasted French oak barrels; at least 3 months of ageing in bottle before sale