SCHIOPPETTINO DI PREPOTTO DOC FRIULI COLLI ORIENTALI 最近ほとんど新規紐付けしてくれませんね… ログイン問題もありますし、運営も忙しいのでしょうか。 こちらも汐留横丁レアーレ・カンティーナで頂いたワイン。 スキオペッティーノはリボッラ・ネーラとも言いますが、リボッラ・ジャッラとの血縁関係はないそう。 ワイナリーのサイトより。 An autochthonous red also knows as Ribolla Nera, the Schioppettino di Prepotto is only produced in the small town of Prepotto. SENSORY CHARACTERISTICS: Ruby red, almost violet ini colour with the typical boquet of woodland berries, rassberry and pepper. The flavour is intense and sharp. VARIETIES USED, WITH PERCENTAGE: Schioppettino di Prepotto 100%. PRODUCTION ZONE AND EXPOSURE: The vines are located in the town of Prepotto, Province of Udine, at 160 m above sea level with a south eastern exposure. TRAINING SYSTEM: Guyot, with a yield of 5/7,000 kg per hectare. SOIL TYPE: Grown in the Ronco area where the high percentage of clay (called ponca) and hillaide exposition give the wines grown here their depht, aroma and persistence. HAVERST PERIOD: Harvesting is done manually into baskets between late September and early October. VINIFICATION: Destemming and pressing followed by maceration for 8/10 days with daily delestage. MATURING AND AGING: Complete maloactic fermentation followed by alcoholic fermentation in stainless steel vats for the whole autumn and barriques for several cycles for about 12 months before refined in bottles for a few months. FOOD PAIRINGS: Roasts and seasoned cheeses.

genchidx2

＞運営の方 紐付けありがとうございます！ 是非他の投稿もお願いいたしますm(_ _)m

genchidx2