Frank Cornelissen・Susucaru Rosato 2018
5e7ed0a0e20b040edbdcb51e 5e7ed0a0e20b040edbdcb51e

Frank Cornelissen・Susucaru Rosato 2018

¥3,850 税込

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SUSUCARU® ROSATO 『コルネリッセン氏のサイトから』 Etna火山北谷 畑名: Picciolo, Pietramarina, Calderara soprana, Crasà, Muganazze 葡萄品種:Malvasia, Moscadella, Cattaratto, Nerello Mascalese 除梗・半潰し・『pied-de-cuve』で天然酵母発酵 マセラシオン10日間 2500〜7000Lのエポクシタンク熟成 フィルター1ミクロン SO2:5〜30mg/L 葡萄状態と安定によって 年本数25000本 おすすめグラス:ザルトのユニヴァーサル Our rosé is produced with the same phylosophy and vinification techniques as all our other wines: skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes. Susucaru® Rosato Region: Etna, Northern valley Vineyard (s): Picciolo, Pietramarina, Calderara soprana, Crasà, Muganazze Varietal (s): Malvasia, Moscadella, Cattaratto, Nerello Mascalese Vinification: Destemming and light crushing of the grapes Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 10 days Aging: In neutral epoxy tanks from 2500 liters to 7000 liters Fining: No Filtering: Before bottling with PE cartridges of 1 micron Sulphur: values can vary from 5 to 30 mg/l., added or not, depending on the quality of grapes and stability of the wine. Annual production: 25.000 bottles First vintage: 2007 Denomination: IGP Terre Siciliane Rosato Bottle type: Transparent burgundy bottle Recommended stemware: Zalto Universal