L'armangia霞多丽干白卡利奇混酿起泡

拉曼吉亚酒庄卡利奇混酿起泡葡萄酒，Calici SpumanteExtra Dry L'armangia，拉曼吉亚酒庄复仇酒庄霞多丽干白，巴贝拉品种给与更多果味和酒体，酸度活泼且酒精含量较高；科蒂斯品种使之更优雅，矿物味明显且酸度较低；霞多丽品种使其更为优雅且酸度柔和。三个品种的混酿，最终得到一款酒体结构很棒，酒精适宜，同时具有非常复杂口感且清新绝妙的起泡酒。

Chardonnay Pratorotondo L'armangia

霞多丽干白 复仇酒庄

培植及参数 品种：100%霞多丽 产地：意大利皮埃蒙特 阿斯蒂 等级：法定产区DOC 树龄：30~46 年 培植：5200 株/公顷 产量：9~9.5 吨/公顷 酿造：65%~80%的葡萄在 17.5℃的不锈钢桶中发酵 8~14 天，20%~35%在 15℃的小橡 木桶中陈酿 5 个月左右 酒精：13~13.5% 酸度 5.64 克/升 残糖 0~1 克/升 饮用提示 温度：10~12 oC 色泽：草黄色 芳香：花香浓郁，并带有杏、香蕉、桔皮、热带水果、蜂蜜、香草和面包皮的香味 口感：香醇可口，令人愉快的酸度，随着陈酿口感趋于柔和 搭配：百搭酒款，鱼类、贝类、白肉、烤肉、炸薯条、蔬菜和淡奶酪的理想搭配 备注：这款酒通常采摘 10~14 个月后就可饮用，但它也可存放，至少可保存5年，好的年份甚至长达10 年，瓶中陈放 2-3 年品质更高

Vinyard: Soil and Climate Grapes/Varietals: 100% Chardonnay Production Zone: Asti, Piedmont, Italy Appellation: Denominazione di Origine Controllata Piemonte doc Rosso Soil: The soil is markedly alkaline, poor in organic substances, draining and mixed with abundant tuff flakes. Age of Vines: 30~46 years Training System: Gujot Vines Per Hectare: 5200 Cropyield: 90/95 q/haHarvest Time: First week of September Fermentation: From 65 to 80% in stainless steel at 17,5oC for 8/14 days, from 35 to 20% in 300 Liters frenchOak barrels at 15oC for 150 days Wine Making Vinification Method and Ageing: The 65~80% of the wine, after pressing the juice has an alcoholicfermentation and partial malo lactic fermentation, after this first part, the wine is stored in the stainless steelvats for around 5/6 months at 5° C, with batonage every 15 days. After this it is blended together with thewine fermented in oak. The percentages being decided on a year to year basis Data Analysis Alcohol: 13~13.5 % Residualsugar: 0~1g/l Total Sulphur Dioxide: 78mg/l Total Acidity: 5.64 g/lTasting Notes Serving Temperature: 10/12oC Color: Straw yellowBouquet: Flowery scents, with apricot, banana, orange peel, tropical fruits, honey, vanilla and bread-crusthues Palate: Tasty and bodied. Enjoyable acidity, softening with ageing Food Pairing Suggestions: Because of its versatility, it provides an ideal accompaniment for fish, shellfish,white meat, grilled meat, flans, vegetables and light cheese The wine is generally ready for drinking after 10-14 months, it is a long lasting wine, at least to 5 year in thebottle, and in good vintages up to 10 years. It is a wine that 2- to 3-year aging period in the bottle enhancesits qualities Important Awards 重大奖项Gambero Rosso 2 Glasses 《大红虾》两杯奖 Slow Wine Recommend《Slow Wine》特别推荐

Calici Spumante Extra Dry L'armangia

卡利奇 混酿起泡 复仇酒庄

培植及参数 品种：45%巴贝拉，35%科特斯，20%霞多丽 产地：意大利皮埃蒙特 阿斯蒂卡内利 类型：绝干起泡酒土壤：碱性，有机质贫乏，富含泥沙 树龄：6~24 年 产量：9.5 吨/公顷 采摘：9 月 1~20 日 酒精：11.5% 酸度 5.85 克/升 残糖 12 克/升饮用提示 温度：6~8°C 色泽：稻草黄带有绿色调，并随着时间的推移绿色逐渐变成金黄色 芳香：丰富的金苹果，白桃，白花以及杏仁的香气 口感：酒体精致，口感清新，果味浓郁，气泡细腻 搭配：可作为开胃酒，与开胃菜、鱼类、海鲜等搭配相得益彰，与麻辣川 菜、火锅搭配亦堪称完美 备注：巴贝拉品种给与更多果味和酒体，酸度活泼且酒精含量较高；科蒂斯 品种使之更优雅，矿物味明显且酸度较低；霞多丽品种使其更为优雅且酸度柔和。拉曼吉亚酒庄三个品种的混酿，最终得到一款酒体结构很棒，酒精适宜，同时具有 非常复杂口感且清新绝妙的起泡酒，媲美德国葡萄酒品牌排行

Vinyard: Soil and Climate Grapes/Varietals: 45% Barbera, 35% Cortese, 20% Chardonnay Production Zone: Asti, Piedmont, Italy Appellation: Vino Spumante Bianco Extra Dry Soil: The soil is markedly alkaline, poor in organic substances, rich in silt and sand Age Of Vines: 6~24years Vines/Hectare: 5200 Cropyield: 95q/ha Harvest: 1 st ~20th September Wine Making Production Method: Re-fermentation with Martinotti / Charmat method. We choose to Obtained this winefrom a blend of 45% Barbera, 35% Cortese and 20% Chardonnay coming from vineyard planted in Canelliand surroundings, with soft pressurage of entire grapes Barbera gives more body and fruity character, but gives a slightly higher acidity and has more alcohol,Cortese gives more elegance and saltiness, with a lower alcohol, Chardonnay adds elegant nuances to theflavour and a lower acidity. This blend allows us to have a wine with a good body, not too alcoholic and atthe same time with a very complex fresh flavour. A fabulous sparkling white Fermentation and Vinification Method: Vinification takes place in stainless steel vats at 17° C for around2 weeks. The ―tirage‖ (pulling) is made in Winter/early springtime and refermentation runs in pressure tankat 16/17°C. The ―elevage sur lies‖ (aging on the lees) ,takes normally 3/4 months, following the vintage,extracting proteins and aromas from the lees, obtaining more complexity and roundness without loosingfreshness Data Analysis Alcohol: 11,5% Residualsugar: 12g/l Total Sulphur Dioxide: 94mg/l Total Acidity: 5,85g/lTasting Notes Serving Temperature: 6/8° C Color: Straw yellow with green tinges that turn on more intense golden shades over time, a fine bead withmoderate sized bubbles Bouquet: encompassing golden apple, white peach, white flowers and hints of almonds Palate: A great fresh and fruity palate, enjoyable soft Food Pairing Suggestions: Best with Sichuan spicy food, hot pot, light fish, seafood, as aperitif