レアーレ・カンティーナ＠汐留横丁、ラストはアマンティスのブルネロ。
複雑さ、バランスともに申し分なし。激ウマ。
テクニカルシートより。
Poduction area: Montalcino
Soil: Clay mix, very rich in skeleton
Density: 10.000 stocks per hectare
Sustainable cultural practices
Training system: monolateral spurred cordon
Clearing out of unripe grapes in July and August
Grapes entirely hand-harvested
Hand-sorting on the vine, followed by a double selection of the
best berries on sorting tables
In oak casks of 30 hl to optimize parcellar selection
Filling of the oak casks entirely by gravity flow
Fermentation: temperature of 30-32°C; several punching-down are realised
Maceration with submerged cap for 3 weeks
In French oak casks during 30 months
Refining in bottle for a minimum of 12 months
Colour: deep ruby red, with garnet red reflections
Fragrance: intense and elegant, with notes of spices and black fruits
Taste: great structure and balance, spicy, very long in the palate
Service: at 20°C, perfect with red meat, roast beefs and game meat
レアーレ・カンティーナ＠汐留横丁、ラストはアマンティスのブルネロ。 複雑さ、バランスともに申し分なし。激ウマ。 テクニカルシートより。 Poduction area: Montalcino Soil: Clay mix, very rich in skeleton Density: 10.000 stocks per hectare Sustainable cultural practices Training system: monolateral spurred cordon Clearing out of unripe grapes in July and August Grapes entirely hand-harvested Hand-sorting on the vine, followed by a double selection of the best berries on sorting tables In oak casks of 30 hl to optimize parcellar selection Filling of the oak casks entirely by gravity flow Fermentation: temperature of 30-32°C; several punching-down are realised Maceration with submerged cap for 3 weeks In French oak casks during 30 months Refining in bottle for a minimum of 12 months Colour: deep ruby red, with garnet red reflections Fragrance: intense and elegant, with notes of spices and black fruits Taste: great structure and balance, spicy, very long in the palate Service: at 20°C, perfect with red meat, roast beefs and game meat
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