Wina: 12.30%
Znaleziono
6 win.
-
.jpeg)
Cuvee Egri Siller Lajos Gal 2007
Opis Szczepy: Połączenie Kekfrankosa i Cabernet Sauvignon. * Lekkie, różowe wino "do wszystkiego". Schłodzone jest znakomitą odpowiedzią na upały.
-
.jpeg)
Recioto della Valpolicella Classico Domini Veneti 2008
Opis Kompozycja szczepów Corvina Veronese 65%, Corvinone 10%, Rondinella 10%, Croatina 5%
-
.jpeg)
-
.jpeg)
Cuvee Jazz Silvo Crnko 2006
Opis Szczepy: Laski Rizling, Sauvignon, Rizvanec, Chardonnay. * Dzięki swojemu świeżemu, ale i harmonijnie łagodnemu smakowi idealne wino na wszelkiego rodzaju imprezy, pikniki i inne okazje do dobrej zabawy. Niekonfliktowe i bezpretensjonalne, ożywi każde spotkanie towarzyskie. Ten efekt został osiągnięty przez umiejętne połączenie szczepów, które zapewniło winu trwałą popularność w ofercie Silvo Črnko. Idealne do szprycera – zgodnie z zamiarem winiarza.
-
.jpeg)
-
.jpeg)
Recioto della Valpolicella DOC Classico Domini Veneti 2009
Opis grape varieties: Corvina Veronese 65%, Corvinone 10%, Rondinella 10%, Croatina 5% location: Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 200 and 350 metres facing South East.Varied soils; including clay, limestone and alluvial soils. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 to 25 years. Planting density: 2,700 vines per hectare. Permanent grass sward between vines. yield per hectare: 44 hectolitres harvest: By hand, normally around first ten days of October.A further selection of healthy whole bunches are ... grape varieties: Corvina Veronese 65%, Corvinone 10%, Rondinella 10%, Croatina 5% location: Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 200 and 350 metres facing South East.Varied soils; including clay, limestone and alluvial soils. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 to 25 years. Planting density: 2,700 vines per hectare. Permanent grass sward between vines. yield per hectare: 44 hectolitres harvest: By hand, normally around first ten days of October.A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. vinification: Dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 20 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. The wine is racked and lightly filtered to leave balanced natural sweetness.Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectolitre casks.A further 6 months ageing in bottle before release. stabilization: Natural clarification and no fining or filtration. analysis: Actual alcohol 12.30 %,Residual reducing sugars100 g/l, Total acidity 5.70 g/l, Total dry extract 30 g/l, pH 3.50. cellaring: It can be cellared for up to 10-15years, ideally at a constant 14-15°C, laid down and in the dark. colour: Dark ruby red. bouquet: intense fruity, fragrant bouquet. flavour: generous, sweet and with velvety tannins. how to serve: Serve a little cool, at a temperature of around 16°C, ideally in large glasses. Uncork the bottle at least 2 hours in advance. food matching: Traditionally served with local cakes and biscuits, it can also be matched with dark chocolate and creamy blue cheese.