アッボーナのドリアーニ！
紫がかったルビーレッド。
粘性は弱め。
ブルーベリー、木苺、ディル、オリーブ、ミント、ローズマリー。
果実で表現すると、チャーミングでとても落ち着いたベリーの香りだが、実際には物凄いハーブガーデン。自宅の庭を草刈りしているような錯覚に襲われる。朽ちた葉と濡れた土のニュアンスも。
よく微発泡と勘違いしそうになる、ドルチェットのチクチクした酸も健在。それでいてこの凝縮感。
ステンレスタンクで発酵・熟成。
ドリアーニも色々と究めたくなります。
でもドルチェットは黒葡萄っぽくない味わいなので、国際品種好きには刺さらないかなと感じました。
空き瓶：609g
コルク：45mm（天然）
最後の写真は、夏休みに入って地元横浜のポケセンに行ったときのもの。
エポスカード持ってるのでポイント使えるのマジ便利。
以下、ワイナリーのサイトより。
The winery’s flagship wine, Papà Celso is dedicated to the memory of Celso Abbona, father of Marziano, who planted every vine in the Doriolo vineyard. The wine is exclusively produced with grapes from this vineyard. It is our most important Dogliani, made from grapes grown on vines over 60 years old that give the wine a pleasant balance between elegance, power, and harmony.
VARIETY:
Dolcetto
VINEYARD OF PRODUCTION:
Doriolo
AVERAGE AGE OF VINEYARDS:
55 years
YIELD:
70 quintals per hectare
WINEMAKING:
Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature before dry racking and cold decantation, with transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products at the end of the process.
MALOLACTIC FERMENTATION:
Carried out entirely in stainless steel immediately after alcoholic fermentation.
AGING:
In stainless steel tanks for several months until bottling. Then, bottle rest at a constant temperature of 14°C (57° F) for a few months before release.
TASTING NOTES:
Rich and well-structured with aromas of red and black fruits, this is a balanced and harmonious wine on the palate. The light acidity and subtle tannins have hints of pulpy fruit. Can develop in the bottle for many years. Pairs well with first pasta dishes with ragù sauce, white meat, and medium-aged cheeses. Serve at a temperature between 16-18°C (61-64° F).
アッボーナのドリアーニ！ 紫がかったルビーレッド。 粘性は弱め。 ブルーベリー、木苺、ディル、オリーブ、ミント、ローズマリー。 果実で表現すると、チャーミングでとても落ち着いたベリーの香りだが、実際には物凄いハーブガーデン。自宅の庭を草刈りしているような錯覚に襲われる。朽ちた葉と濡れた土のニュアンスも。 よく微発泡と勘違いしそうになる、ドルチェットのチクチクした酸も健在。それでいてこの凝縮感。 ステンレスタンクで発酵・熟成。 ドリアーニも色々と究めたくなります。 でもドルチェットは黒葡萄っぽくない味わいなので、国際品種好きには刺さらないかなと感じました。 空き瓶：609g コルク：45mm（天然） 最後の写真は、夏休みに入って地元横浜のポケセンに行ったときのもの。 エポスカード持ってるのでポイント使えるのマジ便利。 以下、ワイナリーのサイトより。 The winery’s flagship wine, Papà Celso is dedicated to the memory of Celso Abbona, father of Marziano, who planted every vine in the Doriolo vineyard. The wine is exclusively produced with grapes from this vineyard. It is our most important Dogliani, made from grapes grown on vines over 60 years old that give the wine a pleasant balance between elegance, power, and harmony. VARIETY: Dolcetto VINEYARD OF PRODUCTION: Doriolo AVERAGE AGE OF VINEYARDS: 55 years YIELD: 70 quintals per hectare WINEMAKING: Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature before dry racking and cold decantation, with transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products at the end of the process. MALOLACTIC FERMENTATION: Carried out entirely in stainless steel immediately after alcoholic fermentation. AGING: In stainless steel tanks for several months until bottling. Then, bottle rest at a constant temperature of 14°C (57° F) for a few months before release. TASTING NOTES: Rich and well-structured with aromas of red and black fruits, this is a balanced and harmonious wine on the palate. The light acidity and subtle tannins have hints of pulpy fruit. Can develop in the bottle for many years. Pairs well with first pasta dishes with ragù sauce, white meat, and medium-aged cheeses. Serve at a temperature between 16-18°C (61-64° F).
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