ACINIPO 2013

chardonnayPinot NoirAcinipoFinca SanguijuelaPetit VerdotRosado
酒精度 葡萄品種 裝瓶日期 品鑒日期 平均溫度 降雨量
  • 14%
  • Lemberger
  • 18/07/2015
  • 30/11/2018
  • 14,4ºC/年
  • 440-728升/年

釀造工藝/ELABORATION

12 months of ageing “sur lie” with “batonnage” in Slovenian oak barrels. *Ageing on natural fine lees, which is raised at regular intervals during a period of time between 2 – 6 months.

顏色/COLOUR

Red cherry.

香氣/NOSE

Fine aromas of red fruits (Blueberries and cherry), laurier and thyme.

口感/ MOUTH

Harmonious and complex, fruity and mineral with balsamic notes, reflection of the terroir with marked personality.

釀造年份氣候特征/CLIMATOLOGY

This was a cold, rainy and very sonwy winter. Extrem temperatures reaching up to -12ºC. The outbreak was late on 04/09/13 after this came hot days that accelerated growth. At the ve beginning of May the stems had a length of 30 cm. Until middle of June it was colder tan usual. Flowering was late and ended in early June. It was a spring with high humidity and mold pressure. After a hot summer, we began 9.08.13 the harvest. There were several storms during the harvest which fortunately caused no damage. We finish the harvest the 30.09.13. Until Christmas there was no strong rainfall. It was a harvest of high quality ando good quantity

LABEL

Florer of biodynamic preparation 504: Urtica Dioica ( ortiga)

INFORMATION

Residual sugar: 1,7 gr/ltr. SO2 Free: 0 mgr./ltr.
Total acidity: 5,3 gr/ltr. SO2 Total: 1 mgr./ltr.
Volatile acidity: 0,32 gr./ltr. Dry extract: 25,51 gr/ltr.
Bottles: 6.800 ph: 3,3

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