拉丁名称:Sauvignon Blanc Vette, IGT
酒庄名称:胜利庄园
产地:意大利 特伦蒂诺-上阿迪杰大区
葡萄品种:长相思
酒类品种:白葡萄酒
瓶塞描述:橡木塞
储藏条件:6-16℃ (详情链接)
完美呈现:6-8℃
酒精含量:12.50%vol
净含量:750ml
侍酒师品鉴:酒体呈草黄色并带有绿色,芳香馥郁,蕴含白桃与青胡椒的味道,给人以愉悦的清爽口感,酒质干冽,入口有种令人愉悦的微酸,富含饱满丰富的矿物质,品质优越。
评价/等级:由意大利权威葡萄酒年鉴杂志《BIBENDA》评为4级特优葡萄酒(顶级为5级);获得杰西斯•罗宾逊(简称:JR)评分:15.5/20分。(详情链接)
主厨力荐:作为开胃酒与鱼类(烤鱼或熏鱼)、白肉、猪肉类菜肴以及软干酪搭配。
特色传承:望山是向孕育了这一园地的雄伟山峰‘Vette’致敬。这座山脉赋予了这款酒丰富的矿物质以及新鲜感。若在此时饮用,酒的芳香与果味便会萦绕于口中,随着时间的推移,在矿物质的作用下酒香会越发复杂。
酿 制巧艺:当葡萄于九月完全成熟时,严格按照标准手工采摘。将葡萄去梗压榨,在无皮的状态下进行酿制;然后在氮气的保护下实施预发酵冷浸泡以及软压榨,发酵 在12℃的温度条件下进行,历时12天。在不锈钢容器中通过酵母醇化5个月,期间伴随着频繁的搅拌、冷稳定、澄清、滤皮以及装瓶。
DENOMINATION: Vette IGT
ORIGINS: Trentino-Alto Adige, Italy
GRAPE VARIETY: Sauvignon Blanc
WINE TYPE: White
ALCOHOL CONTENT: 12.50%vol
STORAGE CONDITIONS: 6-16˚C
SERVING TEMPERATURE: 6-8˚C
NET CONTENT: 750ml
SENSORY ANALYSIS: Straw-yellow colour with greenish highlights. This wine has an aromatic fragrance with typical hints of white peach, green peppercorn over a pleasing note of sage. The palate is dry, enjoyably acidulous, full-bodied, with great mineral complexity and polish.
FOOD MATCHES: Pleasing and intriguing as an aperitif, it is an ideal partner for fish dishes (both grilled and smoked), white meats, charcuterie and soft cheeses.
TRODITIONS: Vette di San Leonardo owes its name to the majestic peaks – ‘vette’ in Italian – which frame the vineyards that give it birth. The complex minerality and youthful freshness of these mountains are reflected in Vette’s sensory profile.
AGES OF VINES: Variable, from six to fifteen years. YELD PER HECTARE: 90 quintals/hectare. HARVEST PERIOD: The grapes are picked strictly by hand on reaching perfect ripeness in the month of September. WINEMAKING PROCEDURE: After crushing and destemming, the grapes are vinified without the skins; they then undergo pre-fermentative cold maceration, and soft pressing under the protection of nitrogen. Cold fermentation at 12°C for 12 days. MATURATION: 5 months on the yeasts in stainless steel, with frequent batonnage, cold-stabilisation, clarification, filtration and bottling.