2006-01-27 17:00:35Jim
月23日 Tenuta Pierazzuoli "Millarium" 1996
Tenuta Pierazzuoli Bianco dell'Empolese DOC Vinsanto DOC "Millarium" 1996 www.enricopierazzuoli.com $650
顏色呈琥珀色，唱片看起來不厚，但酒精濃度卻有 15.5%，入口感決不到酒精的存在；剛開瓶有梅子的香氣，靜止時有核果類的氣味，伴隨著甜甜的酒香，與Sauterne的甜白酒相比，少了一份高貴的香氣（熱帶水果的香氣???）。
入口後，甜（但不膩口）-->酸(--->微苦，finish的時間短 ，不錯的甜白酒。
VITICULTURE
VINEYARD AGE:1975
ALTITUDE:150m above sea level
EXPOSURE: southern
YIELD PER HECTARE: 3000 kg. of grapes
GRAPES: Tuscan Trebbiano and Malvasia.
PRODUCTION TECHNIQUES
HISTORY: Wine from ancient tradition and symbol of Chiantigiana countryside hospitality. The selection (choosing the best bunches of grapes) of the “penzoli” (vine-branches with two bunches of grapes to enable the fruit to undergo better the drying process) is done at the beginning of the harvest. The name Vinsanto is derived from the fact that the dried grape is pressed during Holy Week.
DRYING PROCESS: The grapes are left to wither in a dry and well-ventilated place for a period of around six months.
WINE-MAKING: The must obtained is then put in carboys (small wood barrels), and placed under the roof where strong thermical changes occur. The must then ferments and evolves for a minimum period of five years.
AGING: 10 months in bottle.
顏色呈琥珀色，唱片看起來不厚，但酒精濃度卻有 15.5%，入口感決不到酒精的存在；剛開瓶有梅子的香氣，靜止時有核果類的氣味，伴隨著甜甜的酒香，與Sauterne的甜白酒相比，少了一份高貴的香氣（熱帶水果的香氣???）。
入口後，甜（但不膩口）-->酸(--->微苦，finish的時間短 ，不錯的甜白酒。
VITICULTURE
VINEYARD AGE:1975
ALTITUDE:150m above sea level
EXPOSURE: southern
YIELD PER HECTARE: 3000 kg. of grapes
GRAPES: Tuscan Trebbiano and Malvasia.
PRODUCTION TECHNIQUES
HISTORY: Wine from ancient tradition and symbol of Chiantigiana countryside hospitality. The selection (choosing the best bunches of grapes) of the “penzoli” (vine-branches with two bunches of grapes to enable the fruit to undergo better the drying process) is done at the beginning of the harvest. The name Vinsanto is derived from the fact that the dried grape is pressed during Holy Week.
DRYING PROCESS: The grapes are left to wither in a dry and well-ventilated place for a period of around six months.
WINE-MAKING: The must obtained is then put in carboys (small wood barrels), and placed under the roof where strong thermical changes occur. The must then ferments and evolves for a minimum period of five years.
AGING: 10 months in bottle.