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坎帕羅拉酒莊 莫斯卡托微甜氣泡酒
GUISEPPE CAMPAGNOLA Moscato Spumante
 

商品編號:13F040002-14E090007
原價:$ 500/瓶Bottle

 

IT1ECP0051

義大利-坎帕羅拉酒莊-皮蒙特產區
-
莫斯卡托微甜氣泡酒 NV

GUISEPPE CAMPAGNOLA Moscato Spumante,
Vino Spumante di Qualita da Uve Aromatiche Dolce, Piedmont, Italy NV


產區/Region: Piedmont


品種/Grapes: 100% Muscat


酒質/Tasting Notes: 淺淺的金黃色,水蜜桃和荔枝的芳香氣息充分體現在酒中,有著令人愉 快和豐富的香甜果味,微甜的口感有著綿密爽口的氣泡。

Straw yellow to pale golden yellow. Fine and persistent. Fragrant of Muscat grapes. Sweet and typical. Drink while still young.


酒精濃度/ Alcohol: 7%


適飲溫度/ Serving temperature: 5~8℃


建議搭配/ Food matches: 適合搭配 水果派或蛋糕,甜點。

Serve with fruit pies or cakes, desserts .


得獎紀錄/Score:

 

所有產品之價格、年份、外觀皆以實際產品為準,建議購買前來電確認。

酒廠 winery 發表品酒心得

    坎帕羅拉酒莊CAMPAGNOLA S.P.A

    創建於1886年,在多年努力後於1907年首度獲得國際大賽之金牌獎。到今天坎帕羅拉酒莊已有四代之歷史傳承,堪稱威尼托產區的巨人,一直都在義大利最著名的葡萄產區之一伐坡里契拉 (VALPOLICELLA),兢兢業業於葡萄栽種釀製之工作。酒莊一直以挑選最佳葡萄為職責,莊園內的葡萄藤歷史都很悠久;儲存葡萄酒之酒窖亦然,有些於1900年中期即已興建,長期扮演守護葡萄酒之神聖任務。
          釀酒哲學:葡萄精選後,即送入酒莊具歷史的Valgatara 地窖,使用最現代和最先進的設備釀造,於原始的大理石地下地窖裡,紅酒特別陳放在斯拉沃尼亞橡木桶中,忠於對當地自然環境與人文歷史的無上尊敬。為了釀製阿瑪羅尼紅酒,還特別設了一個現代酒坊。這家酒坊 (以Fruttaio為名) 被創造能在最適宜的衛生環境下,濕氣水氣全程控制,以完成傳統釀造,提升果實的特殊個性,以表達葡萄酒的最好口味。

          The Campagnola winery, a family-managed activity for four generations & Venetian giant, is situated in Valgatara, in the small town of Marano di Valpolicella, centre of the Classic Valpolicella zone and turns out more than three million bottles per annum. Carlo Campagnola founded the winery in 1886 and in 1907 he received his first official award (and the oldest official document) with a gold medal for the best “reccioto” wine at the “Mostra Campionaria di Verona”.
         The company has a modern factory for the processing of the grapes of Amarone. This factory (known as the Fruttaio) was created to achieve a traditional operation in conditions of optimum hygiene. Careful control of humidity levels, using the most modern methods, allows us to obtain grapes free from mould which may cause undesired flavours within the wine. In addition, the perfection of the grapes is reflected in an enhancement of the peculiar characteristics of the fruit, allowing the wine to express its maximum flavours.


                                                                  


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