Sort: 100% Sandzhoveze Grozdeto fermentira v nerŭzhdaemi rezervoari pri kontrolirana temperatura. Periodŭt na kontakt s kozhata varira ot 2 do 4 sedmitsi. Vposledstvie vinata se podlagat na yabŭlchno-laktichna fermentatsiya, posledvana ot otlezhavane za okolo 12 mesetsa v bŭchvi ot slavonski dŭb.. Zavŭrshva stareeneto si v butilka. Tsvyat: nasiteno i zhivo rubineno cherveno Buket: otkroyavat se notki na svezhi cherveni plodove i temenuzhka Mammola Vkus: kharmonichen i svezh, s dobre integrirani tanini, lesen za piene Sŭchetanie s khrana: Perfektno sŭchetanie za nachalni kursove na italianskata traditsionna kukhnya, pecheno byalo mesa i sredno otlezhali sirena. Temperatura na servirane: 16-18°C Potentsial na otlezhavane : 6-8 godini === Srednovekovnoto selo Kastelo di Albola (razpolozheno vŭrkhu velikolepnite khŭlmove na Rada in Kianti), igrae vodeshta rolya v raĭona na Kianti Klasiko v prodŭlzhenie na vekove. Ot1500 g. tova e dom na znatni florentinski semeĭstva, pŭrvo Achayuoli, sled tova Patsi i Dzhinori Konti. Vrŭzkata mezhdu tazi oblast i vinoto e tolkova silna, che prez 1841 g. geografŭt i naturalistŭt Emanuele Repeti pishe v „Dizionario fisico geografico del Grandducato di Toscana“: „Pravilno narechena Albola, zemya, priznata za svoite lozya, ot koito sa mozhe bi naĭ-dobrite vina Kianti ” I dnes raznoobrazniyat sŭstav na pochvite, blagopriyatnite izlozheniya i povdignatite nadmorskite visochini sŭzdavat usloviya za proizvodstvo na vino, fokusirano vŭrkhu sŭvŭrshenstvoto i kharmoniyata s istoricheskite sgradi, peĭzazhi, izkustvo i kultura na tozi prekrasen kŭt na Kianti Klasiko.
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Резултати за превод
Резултат за превод
Variety: 100% Sangiovese .
The grapes are fermented in stainless steel tanks at a controlled temperature. The period of contact with the skins varies from 2 to 4 weeks. Subsequently, the wines undergo malolactic fermentation, followed by aging for about 12 months in Slavonian oak barrels. It finishes its aging in the bottle. Color: deep and vibrant ruby red Bouquet: notes of fresh red fruits and Mammola violet stand out Taste: harmonious and fresh, with well-integrated tannins, easy to drink Food pairing: A perfect combination for starters of Italian traditional cuisine, roasted white meats and medium-aged cheeses. Serving temperature: 16-18°C
Aging potential: 6-8 years === The medieval village of Castello di Albola (situated on the magnificent hills of Radda in Chianti) has played a leading role in the Chianti Classico region for centuries. Since 1500, it has been home to noble Florentine families, first the Acciaioli, then the Pazzi and Ginori Conti. The connection between this area and wine is so strong that in 1841 The geographer and naturalist Emanuele Repetti wrote in the "Dizionario fisico geografico del Grandducato di Toscana": "Rightly called Albola, a land renowned for its vineyards, from which are perhaps the best Chianti wines." And today, the diverse composition of the soils, the favorable exposures and the elevated altitudes create conditions for the production of wine focused on perfection and harmony with the historic buildings, landscapes, art and culture of this wonderful corner of Chianti Classico.
