拉曼吉亞酒莊卡利奇混釀起泡葡萄酒，Calici SpumanteExtra Dry L'armangia，拉曼吉亞酒莊復(fù)仇酒莊霞多麗干白，巴貝拉品種給與更多果味和酒體，酸度活潑且酒精含量較高；科蒂斯品種使之更優(yōu)雅，礦物味明顯且酸度較低；霞多麗品種使其更為優(yōu)雅且酸度柔和。三個(gè)品種的混釀，最終得到一款酒體結(jié)構(gòu)很棒，酒精適宜，同時(shí)具有非常復(fù)雜口感且清新絕妙的起泡酒。

Chardonnay Pratorotondo L'armangia

霞多麗干白 復(fù)仇酒莊

培植及參數(shù) 品種：100%霞多麗 產(chǎn)地：意大利皮埃蒙特 阿斯蒂 等級：法定產(chǎn)區(qū)DOC 樹齡：30~46 年 培植：5200 株/公頃 產(chǎn)量：9~9.5 噸/公頃 釀造：65%~80%的葡萄在 17.5℃的不銹鋼桶中發(fā)酵 8~14 天，20%~35%在 15℃的小橡 木桶中陳釀 5 個(gè)月左右 酒精：13~13.5% 酸度 5.64 克/升 殘?zhí)?0~1 克/升 飲用提示 溫度：10~12 oC 色澤：草黃色 芳香：花香濃郁，并帶有杏、香蕉、桔皮、熱帶水果、蜂蜜、香草和面包皮的香味 口感：香醇可口，令人愉快的酸度，隨著陳釀口感趨于柔和 搭配：百搭酒款，魚類、貝類、白肉、烤肉、炸薯?xiàng)l、蔬菜和淡奶酪的理想搭配 備注：這款酒通常采摘 10~14 個(gè)月后就可飲用，但它也可存放，至少可保存5年，好的年份甚至長達(dá)10 年，瓶中陳放 2-3 年品質(zhì)更高

Vinyard: Soil and Climate Grapes/Varietals: 100% Chardonnay Production Zone: Asti, Piedmont, Italy Appellation: Denominazione di Origine Controllata Piemonte doc Rosso Soil: The soil is markedly alkaline, poor in organic substances, draining and mixed with abundant tuff flakes. Age of Vines: 30~46 years Training System: Gujot Vines Per Hectare: 5200 Cropyield: 90/95 q/haHarvest Time: First week of September Fermentation: From 65 to 80% in stainless steel at 17,5oC for 8/14 days, from 35 to 20% in 300 Liters frenchOak barrels at 15oC for 150 days Wine Making Vinification Method and Ageing: The 65~80% of the wine, after pressing the juice has an alcoholicfermentation and partial malo lactic fermentation, after this first part, the wine is stored in the stainless steelvats for around 5/6 months at 5° C, with batonage every 15 days. After this it is blended together with thewine fermented in oak. The percentages being decided on a year to year basis Data Analysis Alcohol: 13~13.5 % Residualsugar: 0~1g/l Total Sulphur Dioxide: 78mg/l Total Acidity: 5.64 g/lTasting Notes Serving Temperature: 10/12oC Color: Straw yellowBouquet: Flowery scents, with apricot, banana, orange peel, tropical fruits, honey, vanilla and bread-crusthues Palate: Tasty and bodied. Enjoyable acidity, softening with ageing Food Pairing Suggestions: Because of its versatility, it provides an ideal accompaniment for fish, shellfish,white meat, grilled meat, flans, vegetables and light cheese The wine is generally ready for drinking after 10-14 months, it is a long lasting wine, at least to 5 year in thebottle, and in good vintages up to 10 years. It is a wine that 2- to 3-year aging period in the bottle enhancesits qualities Important Awards 重大獎項(xiàng)Gambero Rosso 2 Glasses 《大紅蝦》兩杯獎 Slow Wine Recommend《Slow Wine》特別推薦

Calici Spumante Extra Dry L'armangia

卡利奇 混釀起泡 復(fù)仇酒莊

培植及參數(shù) 品種：45%巴貝拉，35%科特斯，20%霞多麗 產(chǎn)地：意大利皮埃蒙特 阿斯蒂卡內(nèi)利 類型：絕干起泡酒土壤：堿性，有機(jī)質(zhì)貧乏，富含泥沙 樹齡：6~24 年 產(chǎn)量：9.5 噸/公頃 采摘：9 月 1~20 日 酒精：11.5% 酸度 5.85 克/升 殘?zhí)?12 克/升飲用提示 溫度：6~8°C 色澤：稻草黃帶有綠色調(diào)，并隨著時(shí)間的推移綠色逐漸變成金黃色 芳香：豐富的金蘋果，白桃，白花以及杏仁的香氣 口感：酒體精致，口感清新，果味濃郁，氣泡細(xì)膩 搭配：可作為開胃酒，與開胃菜、魚類、海鮮等搭配相得益彰，與麻辣川 菜、火鍋搭配亦堪稱完美 備注：巴貝拉品種給與更多果味和酒體，酸度活潑且酒精含量較高；科蒂斯 品種使之更優(yōu)雅，礦物味明顯且酸度較低；霞多麗品種使其更為優(yōu)雅且酸度柔和。拉曼吉亞酒莊三個(gè)品種的混釀，最終得到一款酒體結(jié)構(gòu)很棒，酒精適宜，同時(shí)具有 非常復(fù)雜口感且清新絕妙的起泡酒，媲美德國葡萄酒品牌排行

Vinyard: Soil and Climate Grapes/Varietals: 45% Barbera, 35% Cortese, 20% Chardonnay Production Zone: Asti, Piedmont, Italy Appellation: Vino Spumante Bianco Extra Dry Soil: The soil is markedly alkaline, poor in organic substances, rich in silt and sand Age Of Vines: 6~24years Vines/Hectare: 5200 Cropyield: 95q/ha Harvest: 1 st ~20th September Wine Making Production Method: Re-fermentation with Martinotti / Charmat method. We choose to Obtained this winefrom a blend of 45% Barbera, 35% Cortese and 20% Chardonnay coming from vineyard planted in Canelliand surroundings, with soft pressurage of entire grapes Barbera gives more body and fruity character, but gives a slightly higher acidity and has more alcohol,Cortese gives more elegance and saltiness, with a lower alcohol, Chardonnay adds elegant nuances to theflavour and a lower acidity. This blend allows us to have a wine with a good body, not too alcoholic and atthe same time with a very complex fresh flavour. A fabulous sparkling white Fermentation and Vinification Method: Vinification takes place in stainless steel vats at 17° C for around2 weeks. The ―tirage‖ (pulling) is made in Winter/early springtime and refermentation runs in pressure tankat 16/17°C. The ―elevage sur lies‖ (aging on the lees) ,takes normally 3/4 months, following the vintage,extracting proteins and aromas from the lees, obtaining more complexity and roundness without loosingfreshness Data Analysis Alcohol: 11,5% Residualsugar: 12g/l Total Sulphur Dioxide: 94mg/l Total Acidity: 5,85g/lTasting Notes Serving Temperature: 6/8° C Color: Straw yellow with green tinges that turn on more intense golden shades over time, a fine bead withmoderate sized bubbles Bouquet: encompassing golden apple, white peach, white flowers and hints of almonds Palate: A great fresh and fruity palate, enjoyable soft Food Pairing Suggestions: Best with Sichuan spicy food, hot pot, light fish, seafood, as aperitif