Lison Classico Villa Bogdano 1880
Lison Classico Villa Bogdano 1880
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:
DOCG
Certifiering:
Organic
Druva:
Tocai Friulano (100%)
Årgång:
2021
Färg:
Brilliant straw yellow
Arom:
On the nose, delicate aromas of white flowers, such as elderflower, balsamic hints of wild mint, notes of citrus peel and fruity aromas of golden plum, apricot and peach combined with a fresh minerality
Smak:
On the palate freshness and sapidity are well balanced and support a delicate almondy finish of great persistence
Alkoholhalt:
13%
Sockerhalt:
0.6 g/l
Syra:
5
pH-värde:
3.2
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
8 - 10 °C
Mat till vinet:
Aperitif, Asian, Buffet food, Charcuterie, Cheese - goat cheese, Cheese - mild and soft, Lamb, Mushrooms, Party drink, Pasta / Pizza, Poultry, Shellfish - flavored, Shellfish - natural, Veal, Vegetables
Mognadspotential:
1 - 10 years
Vinmakarens matrekommendationer
- Aperitif
- Asian
- Buffet food
- Charcuterie
- Cheese - goat cheese
- Cheese - mild and soft
- Lamb
- Mushrooms
- Party drink
- Pasta / Pizza
- Poultry
- Shellfish - flavored
- Shellfish - natural
- Veal
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
Clay, Limestone
Terroir:
the area is located on the border between Veneto and Friuli regions, at about 20 km from the Adriatic coast and 60 km from the Alps; temperate climate with daily breezes
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Concrete (100%) 8 months
Vinmakare:
Lucio Tessari
48 hours of cryo-maceration, soft pressing and controlled fermentation at 18 °C; 8 months of ageing on fine lees in vitrified concrete tanks, with regular bâtonnage every 10 days