PINOT NOIR 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
  • 13,6%
  • 小維鐸
  • 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 French oak barrels. (Troncais, Allier). *Ageing on natural fine lees, which is raised at regular intervals during a period of time between 2 – 6 months.

 顏色/COLOUR

Cherry Red.

 香氣/NOSE

Luscious red fruit and wine flowers white flowers. Cocoa with hints if spices, pepper and clove.

 口感/MOUTH

Generous, dry and vital acidity. Gingerbread notes, bitter chocolate, with a long very elegant finish.

 

釀造年份氣候特征/CLIMATOLOGY

This 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

Flower of biodynamic preparation 506 made with: Taraxacum Officianale ( diente de león)

INFORMATION

Residual sugar: 1,3 gr/ltr. SO2 Free: 4 mgr./ltr.
Total acidity: 5,81 gr/ltr. SO2 Total: 7 mgr./ltr.
Volatile acidity: 0,33 gr./ltr. Dry extract: 22,16 gr/ltr.
Bottles: 2.900 ph: 3,31

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