2017 Tenuta Vitalonga, "Phiculle" - 翁布裡亞 IGT - 6 瓶 (0.75L)





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Tenuta Vitalonga Phiculle 2017,意大利翁布里亚區 Umbria Rosso IGT, Tenuta Vitalonga 生產,6 瓶,每瓶 0.75 L,100% Sangiovese。
賣家描述
Tenuta Vitalonga,“Phiculle” 2017
All the wines sold by us are kept in a temperature controlled cellar at 14-16°C, 70-80% humidity, in a dark room in absence of light.
DESCRIPTION:
Producer: Tenuta Vitalonga
Wine: Umbria Rosso "Phiculle"
Number of Bottles: 6
Size: 0,75L
Grapes: 100% Sangiovese
Aging: in French oak barriques, where malolactic fermentation took place, maturing for a total of 15 months.
Alc.: 14,5%
Deep, glossy ruby red with high extract content. The nose reveals elegant balsamic notes, blackcurrant, sour cherry, smoky nuances, and dark spices. On the palate, it is full-bodied and smooth, supported by vibrant freshness and a refined tannic structure. Balsamic tones, spices, and red berry fruit re-emerge on the long finish. Following destemming and gentle crushing, the must underwent a 20% bleed-off, followed by a 21-day fermentation in temperature-controlled stainless steel tanks. During this stage, various pump-overs and cap punch-downs were performed, including the délestage echnique. The wine was then transferred to French oak barriques, where it underwent malolactic fermentation and aged for a total of 15 months. Before its release to the market, the wine rested in the bottle for 24 months.
賣家的故事
Tenuta Vitalonga,“Phiculle” 2017
All the wines sold by us are kept in a temperature controlled cellar at 14-16°C, 70-80% humidity, in a dark room in absence of light.
DESCRIPTION:
Producer: Tenuta Vitalonga
Wine: Umbria Rosso "Phiculle"
Number of Bottles: 6
Size: 0,75L
Grapes: 100% Sangiovese
Aging: in French oak barriques, where malolactic fermentation took place, maturing for a total of 15 months.
Alc.: 14,5%
Deep, glossy ruby red with high extract content. The nose reveals elegant balsamic notes, blackcurrant, sour cherry, smoky nuances, and dark spices. On the palate, it is full-bodied and smooth, supported by vibrant freshness and a refined tannic structure. Balsamic tones, spices, and red berry fruit re-emerge on the long finish. Following destemming and gentle crushing, the must underwent a 20% bleed-off, followed by a 21-day fermentation in temperature-controlled stainless steel tanks. During this stage, various pump-overs and cap punch-downs were performed, including the délestage echnique. The wine was then transferred to French oak barriques, where it underwent malolactic fermentation and aged for a total of 15 months. Before its release to the market, the wine rested in the bottle for 24 months.

