Sale! Barbaresco  DOCG Bric Turot 2012  Prunotto (Antinori) View larger

( 6 Stück )( Barbaresco DOCG Bric Turot 2014 Prunotto (Antinori)

37,50 € tax incl.

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Das Paket enthält 6 Flaschen von 0,75 L.
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KLASSIFIZIERUNG DOCG
Liter Preis 50,00 €
Jahrgang 2014
Alkoholgehalt 13,5 %
Anbauregion Piemonte
Rebsorten Nebbiolo
Ausbau Barrique
Inhalt 0,750 L.
Trinktemperatur 16°
Lagerfähigkei 5/20 ANNI
Il nostro Giudizio 93/100
Anbau konventionell

Grapes: Nebbiolo 100 %

Origin & Soil: the Bric Turot vienyard in the township of Barbaresco with soils from the Tortonian-Messinian period known as “Sant’Agathaa fossil marls”, rich in elements such as manganese, zinc, and borium. The soils are composed of fine-grained particles which tend to form laminated strata which easily erode (silty marls).

Taste: A garnet red wine in color with dark ruby highlights and with a complex nose with notes of liquorice, berry fruit, cinnamon, cloves, and violets. The flavors feature solid and ample tannins and a long finish of ripe fruit. With its full body and significant structure, it is an excellent match to meat dishes and to cheese. Serve at a temperature of 17° centigrade (62° Fahrenheit).

Climate Vintage: In 2012, after an early winter with rather mild weather for the period, temperatures plunged to extremely low levels (-15° to -20° centigrade) and were accompanied by abundant snowfall.
A cool and rainy spring was followed, from May on, by a sustained period of much warmth, rarely interrupted by rainfall, and this only in limited areas. Despite the high temperatures, the vines succeeded in resisting stress thanks to the reserves of groundwater accumulated during the spring. The intense rains which arrived in late August and early September were quite beneficial for the crop.
Picking began during the first week of September, approximately a week earlier than usual.
The vintage, in general, was one of low production, with healthy white grapes which gave wines of much balance and red grapes which will unquestionably be quite balanced as well.

 

Vintage: selected grape bunches were destemmed and pressed. The fermentation on the skins lasted approximately fifteen days at a maximum temperature of 30° centigrade (86° Fahrenheit) and the malolactic fermentation finished before the beginning of winter. The wine ages for at least 12 months in oak casks of different sizes and capacity.

 

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