Mafefa白葡萄酒
托斯卡納優(yōu)良產(chǎn)區(qū)IGT餐酒
品種:
50%白馬爾維薩,25%格萊切多,25%維蒙蒂諾
土壤類型:
主要是砂質(zhì)粘土。
收獲:
收獲9月中旬手工采摘
葡萄酒釀造:
收獲后,葡萄壓榨后葡萄與葡萄汁在溫控下浸泡至少12小時，盡可能多地萃取葡萄的香氣和皮內(nèi)的有效成分，增進(jìn)葡萄品種原有的新鮮果香，使葡萄酒的口感更加濃郁圓潤。
隨后在不銹鋼桶發(fā)酵，溫度控制12 - 14°c .
酵母：在混凝土溫控桶發(fā)酵6個月,裝瓶3個月。
口感:
稻黃色酒體,熱帶花果芬芳，口感清新宜人。
Mafefa Bianco
Appellation:
Toscana IGT
Variety:
50% Malvasia white, Grechetto 25%,
Vermentino 25%
Soil type:
Mostly clay with sand deposits.
Training system:
Unilateral spurred cordon.
Yield per hectare:
65 quintals
Period of Harvest:
Manual harvesting in mid-September, in small cases.
Vinification and aging:
After harvesting, the grapes are de-stemmed and left in cryomaceration for at least 12 hours in contact with the skins; subsequent fermentation of the must in stainless steel at a controlled temperature of 12-14 ° C. Aging in
cement tanks in contact with the fermentation yeast for 6 months and further ageing in the bottle for 3 months.
Tasting notes:
A wine with a straw yellow color, hints of yellow flowers and tropical fruit to the nose, on the palate a pleasant fresh sensation.
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