
Refosco dal peduncolo rosso Villa Bogdano 1880
Refosco dal peduncolo rosso 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:
DOC
Certifiering:
Organic
Druva:
Refosco (100%)
Årgång:
2018
Färg:
Lively and deep ruby
Arom:
floral aromas that recall violet, fruity notes of ripe yet crisp red cherry and plum, hints of tobacco leaves and spices like juniper and black pepper, together with balsamic and earthy notes
Smak:
well-balanced structure, with good acidity and lively, crispy tannins; the pleasant finish is driven by fruity flavours, dissolving in vegetal and spicy sensations
Alkoholhalt:
13%
Sockerhalt:
0.5 g/l
Syra:
5
pH-värde:
3.6
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
16 - 18 °C
Mat till vinet:
Aperitif, Beef, Buffet food, Charcuterie, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Game, Lamb, Mushrooms, Party drink, Pasta / Pizza, Pork, Poultry, Veal, Vegetables
Mognadspotential:
5 - 10 years
Vinmakarens matrekommendationer
- Aperitif
- Beef
- Buffet food
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Game
- Lamb
- Mushrooms
- Party drink
- Pasta / Pizza
- Pork
- Poultry
- Veal
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
Clay, Limestone
Terroir:
The area of Lison (Portogruaro) 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:
Mechanically
Jäsning:
Steel (100%)
Lagring:
Concrete (100%) 8 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 to extract only the noblest components from the skins; 8 months of ageing on fine lees in vitrified concrete tanks, with regular bâtonnage every 10 days; long aging in bottle before sale