Barolo DOCG 'Essenze' TERREDAVINO



Barolo-Essenze
產區保證(DOCG)巴羅洛-本質


這款人稱「酒中之王、王者之酒」的Barolo,有著最好的配方,遵照傳統方法,混合不同葡萄園的葡萄,以成就最好的品質,包括La Volta in Barolo、Ravera in Novello、Montanello & Scarrone in Castiglione Fallento、Bussia in Monforte & Annunziata in La Morra,更是讓「本質」呈現一種獨特的平衡;同時不忘保留自家風格─酒體結構完整,具有強烈果香。

酒莊:Terredavino
單位葡萄採收密度:40hl /公頃
葡萄種類:100% Nebbiolo
釀酒法:帶皮浸泡25天後,於不鏽鋼槽進行發酵
完全乳酸發酵
熟成:24個月(橡木桶)
酒精含量:14%
搭配食物:紅肉、燉肉、野味、老起司、重口味的義大利麵和燉飯,以及以松露為食材的菜餚
適飲溫度:18-20 °C
容量:0.75L
國際評分:
  • JamesSuckling.com 25Jan2011─90
  • Wine Enthusiast DEC. 1, 2010─91: Best Buy!
  • Gambero Rosso 2011─2
  • Duemilavini 2011─4 bunches
  • International Wine Challenge(UK)─Silver Medal
  • Japan Wine Challenge 2011─Gold Medal (2007)
  • Decanter World Wine Awards 2011-Silver Medal
  • Wine Enthusiast Sep. 1, 2011-91(2007)



Barolo DOCG “Essenze”

This is a Barolo blend with unique balance given by selected small lots of cru-grown Barolos from prestigious vineyards: La Volta in Barolo、Ravera in Novello、Montanello & Scarrone in Castiglione Falletto、Bussia in Monforte & Annunziata in La Morra

WINERY: Terredavino
YIELD: 40hl/hectare
GRAPES: 100% Nebbiolo
VINIFICATION: After maceration on the skins for some 25 days, malolactic fermentation was completed in steel
MATURATION: 24 months in the oak
ALCOHOL: 14%
FOOD PAIRINGS: Meats, Cheese, Strong-flavour pasta, risotto & dishes flavoured with truffle
SERVING TEMPERATURE: 18-20 °C
SIZE: 0.75L
REVIEW:
  • JamesSuckling.com 25Jan2011─90
  • Wine Enthusiast DEC. 1, 2010─91: Best Buy!
  • Gambero Rosso 2011─2
  • Duemilavini 2011─4 bunches
  • International Wine Challenge(UK)─Silver Medal
  • Japan Wine Challenge 2011─Gold Medal (2007)
  • Decanter World Wine Awards 2011-Silver Medal
  • Wine Enthusiast Sep. 1, 2011-91(2007)

TECHNICAL FEATURES CHINESE BAROLO ESSENZE.pdf

Barbaresco DOCG ‘la casa in collina' TERREDAVINO



產區保證(DOCG) 巴巴瑞斯可 "山林小屋"

遵從Barolo當地釀造傳統,結合來自多個葡萄園的精華,堅持低單位產量,以確保葡萄的品質。一年的木桶+瓶中數月的熟成,為這支「山林小屋」帶來成熟的平衡&誘人的香氣。

葡萄種類:100% Nebbiolo     
釀酒法:以28-30°C發酵20天
熟成:於橡木桶內進行完全乳酸發酵,並於其中熟成一年
酒精含量:13.5%             
搭配食物:松露料理、紅肉&陳年起司
適飲溫度:18-20 °C     
獲獎紀錄:
  • Wine Enthusiast Sep. 1, 2011─90
  • Enogea Giugno-Luglio 2011-87
  • I Vini d'Italia L'Espresso 2012-16/20
  • Wine Enthusiast Dec. 1, 2010-90 (2007)
  • Gambero Rosso 2011-2 (2007) 

BARBARESCO DOCG ‘la casa in collina' TERREDAVINO

Following traditional practices in the production of Barolo, the cuvee is blended from nebbiolo lots sourced from different vineyards, each with specific characteristics. 1 year ageing in wood botti & months in bottles bring the wine into balance and develops the desired bouquets. 

GRAPES: 100% Nebbiolo
VINIFICATION: 28-30°C fermentation lasts 20 days
AGEING: 1 year in wood botti & months in bottles
ALCOHOL: 13.5%
SERVING TEMPERATURE:18-20 °C 
FOOD PAIRINGS: dishes with truffles, red meats and aged cheeses
AWARDS:
  • Wine Enthusiast Sep. 1, 2011─90
  • Enogea Giugno-Luglio 2011-87
  • I Vini d'Italia L'Espresso 2012-16/20
  • Wine Enthusiast Dec. 1, 2010-90 (2007)
  • Gambero Rosso 2011-2 (2007) 


TECHNICAL FEATURES CHINESE BARBARESCO LA CASA IN COLLINA.pdf

Barbera d'Asti Superiore DOCG 'la luna e i falò' TERREDAVINO



產區保證(DOCG)巴貝拉-月與營火

經過嚴格挑選的葡萄來自Asti省著名的Barbera葡萄園,不僅維持低單位產量;更是「超級巴貝拉SuperBarbera」計畫的成員。豐富多樣的土質和微氣候,成就結實酒體&豐富的層次,品質更是穩定─連續15年獲得Gambero Rosso”兩個酒杯”的等級,因此成為TERREDAVINO酒莊旗艦酒款。

單位葡萄產量:60hl /公頃     
葡萄:100% Barbera
酒精含量:14%             
熟成:12個月(小橡木桶,其中1/3期間使用新桶)
酒精發酵:橡木桶           
完全乳酸發酵 
適飲溫度:18-20 °C         
搭配食物:有起司的肉類料理、陳年起司或藍紋起司
釀酒法:遵照傳統,連皮浸泡15天,在28-30°C的環境下進行發酵後
獎項&評分:
  • 2011 Decanter World Wine Awards-Silver Medal(2009)
  • 2011 Japan Wine Challenge-Silver Medal(2009)
  • 2011 Korea Wine Challenge-Bronzo Medal
  • Gambero Rosso 2011-2
影片介紹:http://www.youtube.com/watch?v=lPDRlw3IZWU



Barbera d'Asti DOCG SUPERIORE
“La Luna e I Falò”


The vineyards utilized total 60 hectares, all rigorously selected by viticulturists, all with low yields, every vineyard a participant in the “Superbarbera” project. The cuvee is blended from vineyards with slightly different soils and microclimates so that the final wine will offer a better balance between structural solidity and bouquet complexity.

look how is made in
http://www.youtube.com/watch?v=lPDRlw3IZWU

WINERY: Terredavino
YIELD: 50hl/hectare
GRAPES: 100% Barbera
VINIFICATION: Traditional, with a 15-day maceration on the skins and a 28-30 °C fermentation, followed quickly by the onset of malolactic.
MATURATION: 12 months in small oak, about 1/3 new
ALCOHOL: 14%
FOOD PAIRINGS: Meats & (aged) Cheese
SERVING TEMPERATURE: 18-20 °C
SIZE: 0.75L and O.375 L
REVIEWS:
  • 2011 Japan Wine Challenge-Silver Medal(2009)
  • 2011 Korea Wine Challenge-Bronzo Medal
  • Gambero Rosso 2011: 2
  • 2011 Decanter World Wine Awards -Silver Medal

TECHNICAL FEATURES CHINESE BARBERA LA LUNA E I FALO.pdf

Dolcetto d'Alba DOC 'Roccabella' TERREDAVINO



Dolcetto d'Alba-Roccabella
產區命名(DOC)多切托-美麗城堡


葡萄園距離Alba(以產松露聞名)僅數公里,享有充沛的西南方日照。
因為相當講究採收的時機,讓這款流行於全義大利的餐酒單寧柔順清新,顯得格外細緻。

葡萄種類:100% Dolcetto
酒精含量:13%
搭配食物:義大利麵、燉飯、比薩
適飲溫度:16-18 °C


Dolcetto d'Alba DOC
“Roccabella”


The grapes are sourced from vineyards in the Roccabella district in the commune of Sinio (CN), a few kilometers from Alba. Over the 5 hectares of vineyards is an early 20th-century farm building whose hand-painted name is still visible on its façade. The south-southwest exposure is very favourable. The harvest date is always a matter of careful consideration, given the extreme delicacy of the dolcetto grape.

WINERY: Terredavino
YIELD: 50hl/hectare
GRAPES: 100% Dolcetto
VINIFICATION: Traditional, with a 10-day maceration at about 28 °C, followed by malolactic fermentation
AGING: At least 3-month' bottle-aging
ALCOHOL: 13%
FOOD PAIRINGS: Pasta & Risotto & Pizza
SERVING TEMPERATURE: 16-18 °C
SIZE: 0.75L
TECHNICAL FEATURES CHINESE DOLCETTO ROCCABELLA.pdf
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