2020 Artadi, Viña el Pison - 拉里奧哈 - 6 瓶 (0.75L)





| €600 |
|---|
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Artadi Viña el Pison 2020,6 瓶,0.75 L/瓶,西班牙羅亞區,Tempranillo 葡萄品種,原木盒裝,金屬瓶蓋完好,標籤易讀,Robert Parker 評分為 98/100。
賣家描述
PRODUCTION: Artadi Viña El Pisón 葡萄酒由Tempranillo 葡萄酿制, using organically grown on a single, carefully selected estate of just 2.5 hectares. This vineyard is located at an altitude of over 500 meters and features very old vines (planted in the 1940s) on the clay and limestone soils of the Álava town of Laguardia.
The harvest is done by hand, with meticulous selection of the best bunches and berries in the vineyard, using small 14-kilogram crates for transport.
Once at the winery, the bunches undergo a second inspection on a sorting table and are then stored in open oak vats, where they undergo cold maceration for 48 hours before pressing.
The resulting must ferments with its own natural yeasts for approximately 11-13 days (undergoing daily punch-downs and pump-overs throughout the process).
Finally, the wine is aged in new French oak barrels, where its second fermentation (malolactic) takes place and its subsequent aging for 12 months before bottling.
PRODUCTION: Artadi Viña El Pisón 葡萄酒由Tempranillo 葡萄酿制, using organically grown on a single, carefully selected estate of just 2.5 hectares. This vineyard is located at an altitude of over 500 meters and features very old vines (planted in the 1940s) on the clay and limestone soils of the Álava town of Laguardia.
The harvest is done by hand, with meticulous selection of the best bunches and berries in the vineyard, using small 14-kilogram crates for transport.
Once at the winery, the bunches undergo a second inspection on a sorting table and are then stored in open oak vats, where they undergo cold maceration for 48 hours before pressing.
The resulting must ferments with its own natural yeasts for approximately 11-13 days (undergoing daily punch-downs and pump-overs throughout the process).
Finally, the wine is aged in new French oak barrels, where its second fermentation (malolactic) takes place and its subsequent aging for 12 months before bottling.

