Wina: 6.50%
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3 win.
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Malvasia di Schierano, Vezzolano Malvasia di Castelnuovo Don Bosco, Terredavino
Opis Szczepy: Malvasia di Schierano. Wino słodkie lekko musujące, bukiet pełen truskawek, malin, pomarańczy. Podane mocno schłodzone będzie świetnym dodatkiem do ciast i deserów.
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Scheurebe TBA No 10 Zwieschen den Seen Weinlaubenhof Kracher, Illmitz 2010
Opis Topowe wino producenta. Wine Spectator 95/100 Wine Enthusiast 97/100 Falstaff 98/100 Vinaria 18,1/20 A la Carte 96/100 cukier resztkowy 297,4 g/l kwasowość 10,2 g/l
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Wigneti di Jago Amarone della Valpolicella Classico Domini Veneti 2004
Opis grape varieties: Corvina Veronese 70%, Corvinone 20%, Rondinella 10% location: From the area around Jago,in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills.The vineyards, which face south east, are at an altitude of 200-250 metres with varied soils, including clay and limestone. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 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 70%, Corvinone 20%, Rondinella 10% location: From the area around Jago,in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills.The vineyards, which face south east, are at an altitude of 200-250 metres with varied soils, including clay and limestone. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 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 mid February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 35 days (including 15 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation in 225 litre French barriques (Allier and Nevers oak) for 24 months.A further 12 months ageing in bottle before release. stabilization: Natural clarification and no fining or filtration. analysis: Actual alcohol 15.45%, Residual reducing sugars 6.50 g/l, Total acidity 5.70 g/l, Total dry extract 34.5 g/l, pH 3.50. cellaring: It can be cellared for up to 20 years, ideally at a constant 14-15°C, laid down and in the dark. colour: intense garnet red. bouquet: wonderfully rich, with notes of black cherries and prunes, and hints of coffee and spice. flavour: full-bodied and rich, flavours of dark chocolate and black fruit backed by structured, yet velvety tannins. how to serve: Serve at a temperature of 18°-19°C ideally in large glasses. Uncork the bottle at least 2 hours in advance. food matching: Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses.Perfect for sipping and chatting with friends too.