Brezza Barolo Cannubi 2013

Brezza Barolo Cannubi 2013

91
VO 90

Brezza, 0,75 l - 14.00%
100% Nebbiolo

HK$ 450.00
價格 
缺貨

皮埃蒙特 - Italy
紅葡萄酒 有機 醇

How to serve

Serve at:

18 - 20°C.

調遷時間::

1 Hour

Longevity:

超過25年

酒杯:
酒體豐滿和非常成熟的紅葡萄酒
Brezza Barolo Cannubi 2013
"Very honest. It does not give the legs does not give the head, preparing for a calm, dreamless sleep, the next morning you wake up asking the world to win a battle. " Paolo Monelli, "The wandering glutton", 1935, Or: Barolo. How reminiscent of "The Atlas of the Langhe" published by Slow Food: "The oldest bottle bearing a mega (Mention Geographical License) on the label mentions Cannubi 1752; this precious heirloom indicates how Cannubi vineyard was already famous and evaluated before the advent of the Barolo wine. The prestige of Cannubi has never known disgrace, indeed and always served to give luster to the wineries that produced it. "

Pairing

Meat
野味
奶酪

Features

名稱 Brezza Barolo Cannubi 2013
葡萄酒類型 紅葡萄酒 有機 醇
分類 DOCG Barolo
年份 2013
格式 0,75 l Standard
酒精 14.00%
葡萄 100% Nebbiolo
國家 Italy
區域 皮埃蒙特
Location Barolo - Geologically speaking it is clear the uniqueness of Cannubi; here it is in fact merge two of the four geological formations that characterize the area of Barolo: THE SANT'AGATA FOSSIL MARL (TOV) There are mainly in the towns of Barolo and La Morra Tortonian age and gray-bluish color (clay with a strongly calcareous component). and THE DIANO SANDSTONES that characterize the towns of Castiglione Falletto, Monforte and Barolo. They consist of more or less compact sand alternating with gray sandstone. The period of their training is the Elveziano.
土地的組成 Extension: 1,4 ha Exposure: south-east Altitude: 250 m. Terrain: silty-sandy texture: 36.9% sand, 39.5% silt, clay 23.6%
系統 Cultivation: espalier pruning system: traditional Guyot Facility Sixth: 1 m. x 2.7 m.
每公頃植物數量: 3.700
每公頃產量: 6.000/7.000 kg
釀造 Established the harvest time (October), the grapes after a careful manual selection is transported to the winery perfectly into perforated plastic baskets. Come to the winery, the grapes are pressed after stemming and sent in tanks at controlled temperatures. Alcoholic fermentation lasts about 7-8 days with temperatures never exceed 26 ° C. In this phase the maceration is carried out at emerged cap with frequent mixing. It is then prolonged, depending on the case, for another 10-15 days with submerged cap. After racking the wine is still veiled maintained at 18 ° C to facilitate the malolactic without waiting for spring warmth.
陳年 After this second fermentation, the resulting wine can go aging in Slavonian oak medium capacity (30 hl). The phase lasts at least two years aging in wood, after which it will decide by appropriate tastings bottling. Bottled will stay one more year in a special room at a constant temperature of about 15 ° C. Exceeded the duties checks required by law, about 9,000 bottles (0,75 lt. Each), all numbered, will be launched to the market.
Sulphites Contains sulphites

Official awards

專家

獎項

描述

葡萄收穫期

Robert Parker
88/100 
2013
Vinous
90/100 
2013
xtraWine
92/100 
2013
Bibenda
 
5串葡萄 - 一款精良的葡萄酒 2012
Gambero Rosso
 
2紅杯 - 已經達到了品酒決賽優良的酒 2012
Veronelli
 
3 gold stars - 其中最好的酒。 在至少3年來排行最高。 2012
Vitae AIS
 
3 小道消息 - 一款精良的葡萄酒 2012
Wine Spectator
91/100 
2012
Brezza
From this winery:

The farm Breeze, owner of vineyards in Barolo dating back to 1885, is located a few steps from the center of the small town of Barolo, immersed in the vineyards as well as the adjoining restaurant and the hotel also owned by the family. The managemen...

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