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领土

布鲁奈罗和蒙塔奇诺若素葡萄酒产区仅限于位于蒙塔奇诺镇,锡耶纳以南约40公里。

蒙塔奇诺地区形成于不同的地质时代。整个地区的特点是中等粘性,富含石灰岩的的土壤中散布着大量的凝灰岩。

典型的地中海气候:冬季温和,夏季炎热。

多风的半山保证了植物健康的最佳条件。

葡萄酒庄园位于蒙塔奇诺地区的东南部,地处丘陵地带,质地中等,稍粘土质。

小气候的特点是冬季寒冷,夏季炎热,有时干燥,通风良好,每天温差波动。


The territory

Brunello and Rosso di Montalcino wine production area is limited exclusively to the town of Montalcino, which is located about 40 km south of Siena.

The area and soil profiles of Montalcino were formed over a number of geological eras. The area is characterised by a soil composed of clay and shale along with extended limestone areas.

There is a typically Mediterranean climate, with mild winters and hot summers.

The average hill level can often experience a lot of breeze, which guarantees optimal conditions for the healthy growth of the plants.

The wine estate is located in the south-eastern part of Montalcino area, on hilly, medium texture, slightly clayey soil.

The microclimate is characterised by cold winters, hot summers, which can sometimes be fairly dry, with excellent ventilation and daily temperature changes.


葡萄园

在蒙塔尔基诺有4.5公顷的葡萄园用于生产蒙塔奇诺布鲁奈罗, 1.5公顷的葡萄园用于生产蒙塔奇诺若素。

所有葡萄园都专门种植了桑娇维塞品种。

葡萄园的密度为每公顷4,500株葡萄树,种植采用单边警戒线修剪;葡萄园位于400米高度,呈西南向。

The Vineyards

At Montalcino there are 4.5 hectares of vineyards that produce Brunello di Montalcino and 1.5 hectares dedicated to the production of Rosso di Montalcino.

All the vineyards have been planted exclusively with the Sangiovese Grosso grape variety.

The vineyards have a density of 4,500 vines per hectare and are unilaterally cordon-pruned; they are located at an altitude of 400 meters, with a south-west exposure.


地窖

在收获期间,葡萄是经过精心的人工挑选的。

在酿酒过程中使用不锈钢罐体,配有必要的高科技生产工艺所需的设备。

去梗和软压榨过程可以保留所选葡萄的有机感知特性,然后在27 °-30 °之间的温度下酿造,在果皮上停留10-12天以提取最好的香气和芳香。

葡萄酒在放置障碍物的地下酒窖的橡木桶中轮流陈酿。

蒙塔齐诺葡萄酒在瓶内陈酿一段时间,直到他们达到完全的优雅,然后才投放到市场上。

The vineyards

During the harvest, the grapes are carefully and expertly selected by hand.
Stainless steel tanks are used for the winemaking process, which are equipped with the necessary features that ensure a highly technological production process.

The destemming and soft pressing procedures preserve the organoleptic characteristics of the selected grapes, which are then vinified at temperatures ranging between 27° and 30°, with a stay on the skins of 10-12 days in order to extract the finest perfumes and aromas.

The wines are aged in a cellar, using oak barrels and a rotation of French oak barriques.

Montalcino wines then have to age for a further period in the bottle until they reach their full elegance, after which they are placed on the market.

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