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公司基本資料信息[Company Info]
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| 葡萄年份 | 2013 |
| 酒精度 | 13% |
| 葡萄品種 | 100%艾格尼科 |
| 葡萄產地 | 托雷萊諾切萊 |
| 海拔 | 500米 |
| 土壤 | 粘土 |
| 修剪方法 | 短梢修剪 |
| 葡萄藤密度 | 4000株/公頃 |
| 產量 | 每公頃40噸 |
| 采摘時期 | 十一月中下旬 |
| 采摘方法 | 手工采摘 |
| 發(fā)酵 | 控溫浸泡發(fā)酵 |
| 發(fā)酵溫度 | 16-18攝氏度 控溫 |
| 發(fā)酵時長 | 21-25天 |
| 裝瓶日期 | 六月份 |
| 總酸度 | 5 gr/l |
| PH值 | 3,60 |
| 是否陳釀 | 是 |
| 飲用年份 | 5年之內 |
| 葡萄酒類型 | 紅葡萄酒 |
| 顏色 | 紅寶石色 |
| 酒香 | 櫻桃紅色，帶有成熟的紅色漿果香氣 |
| 建議搭配食物 | 生魚餐點、歐洲鱸魚以及奶酪 |
| INDICAZIONE GEOGRAFICA TIPICA | |
| FIRST YEAR OF PRODUCTION | 2013 |
| ALCOHOL CONTENT | 13% |
| GRAPES | Aglianico 100% |
| TOWN OF ORIGIN | Torre Le Nocelle (AV) |
| ALTITUDE | 500 mt A.S.L. |
| SOIL | strong, clay |
| TRAINING SYSTEM | Guyot |
| DENSITY PLANTING | 4.000 strains/ha |
| YIELD | 40.000 kg/ha |
| HARVEST PERIOD | after first November decade |
| METHOD OF COLLECTION | by hand - traditional |
| VINIFICATION | maceration and fermentation at controlled temperature |
| FERMENTATION TEMPERATURE | 22°/25°C controlled temperature |
| FERMENTATION LENGTH | 21- 25 days |
| BOTTLING PERIOD | July |
| TOTAL ACIDITY | 5 gr/l |
| PH | 3,60 |
| AGEING POTENTIAL | yes |
| DRINKABILITY | first five years |
| TYPE OF WINE | red wine |
| COLOUR | ruby purple |
| BOUQUET | bright dark cherry red, with spicy aromas of ripe red berries. |
| FOOD RECOMMENDATIONS | sliced meats, soups and pasta dishes |
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