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3919 LA PORTA DI VERTINE CHIANTI CLASSICO 2010 1500ml
3919 LA PORTA DI VERTINE CHIANTI CLASSICO 2010 1500ml


 
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Price HK$580.00

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Code: I18070028AAK2010
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RP90

The 2010 Chianti Classico is a deeply rich and sophisticated wine with beautifully plush and rich aromas of sweet cherry, spice, leather and prune. It has the amazing capacity of filling the mouth thanks to the rich layering of the fruit. This is a beautiful Chianti Classico from a beautiful vintage. Anticipated maturity: 2013-2019.

http://laportadivertineusa.com/2014/09/18/best-vin...


This is an intriguing set of wines from La Porta di Vertine. The estate follows a non-interventionalist approach in the cellar, with no sulfur added at crush, ambient yeasts and no temperature control. All of those choices give the wines more variability from year to year than readers might want, but there is no denying that at their best, these are compelling and highly individual wines that stand apart from the vast majority of wines being made in Chianti Classico today. (by eRobertParker)

La Porta di Vertine 其實不用我們多大力度的宣傳,很多客人有不同機智下試過或買過一瓶回家品嚐後都讚口不絕。
2010這新年更拿到了RP90,其實這分數真的不能代表這酒的品質,我們覺得比90分更高!

可以說這酒容易處理,也可以說有點難道。
因為這酒可以開瓶一小時就已經表現得很好,但其實我們試過好多次開瓶放他一個晚上,第二天再飲的時候比第一天展現出更不同的風格,大家有機會可以留一些第二天試試看。
(偷偷跟你們說,這酒在很多不同酒友間的盲品比較打敗了很多其他意大利的大牌酒! 有盲品嗎? 你找對了!)


This year even more than before, harvest took several separate stages to complete, as different plots within the vineyards ripened at different paces. Therefore, we decided to go several times through the vineyards, picking vine by vine instead of plot by plot to harvest only the fruit that was truly ripe.

The consequence of this was that we filled the tanks with bunches coming from various plots and vineyards, but had a common level of ripeness. One could say we made an assemblage of the different vineyards before the actual fermentation.

Although most of our vineyards are on steep, high altitude slopes, some lower parts of the Colle ai Lecci vineyards are on richer soils. Due to the rainy 2010 season berry size in these plots were slightly bigger than usual, and we decided to bleed the tanks prior to fermentation to improve the juice to skin ratio.

Fermentation was triggered off by natural yeast only and without temperature control. The wine remained in contact with the skins for a whole month, after which it was racked off in large Slovenian oak casks and oval Austrian cask. Our oak ageing regime has progressed more and more towards large oak casks and away from new oak barrel, allowing the fruit to express without any intervention the terroir it originates from. For a whole year the wine remained on the fine lees without any racking. (by La Porta di Vertine)



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