根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Italo Cescon Ca'Della Scala Mezzopiano Valpolicella Ripasso 2018

ITR181

酒莊的故事始於1954年,當Italo Cescon服完兵役後,決定追隨祖父Domenico的路,他是Raboso del Piave的一位葡萄酒生產商。此後不久,Italo Cescon於1957年以自己之名成立酒莊。

六十多年後的今日,酒莊由Italo 的孩子 Gloria、Graziella 和 Domenico掌舵。他們是古代傳統的現代詮釋者——珍惜時間、關顧和工作的價值,尊重土地和自然。
如今他們於產區 Piave、Friuli 和 Valdobbiadene 擁有 6 個莊園,葡萄園面積達115公頃。2005年他們加入了「有機葡萄酒計畫」,令明天更美好。

CA’ DELLA SCALA這系列以風味作音符,在味蕾上譜出樂章。Ripasso”是Verona為人所知的古老技術,把Valpolicella用風乾葡萄釀造的Amarone和甜酒Recioto的酒糟「重生」,創造出更強酒體和更有特色的優質葡萄酒。

產區保護條例:
Valpolicella D.O.C.

產地:
意大利

種類:
紅葡萄酒

葡萄品種:
40% Corvina, 30% Rondinella, 30% Corvinone

釀造:
連皮浸泡10天,在22/28° C下發酵,其後再加入Amarone的酒糟同時發酵。待蘋果酸乳酸發酵後,在斯拉沃尼亞(Slavonia)橡木桶中陳年9個月,之後在新木桶和入樽後各陳年3個月。

品酒筆記:
濃郁的寶石紅色,香氣怡人,果香濃郁,略帶香料味; 口感強勁而柔和,餘韻悠長。

食物配搭:
烤肉和半熟芝士。

配樂:
Miles Davis,  "Kind of Blue"

 


令人忘憂之酒

很久沒下廚了,心中一直只想用天然材料煮Bolognese,甚至連番茄膏也棄用,個人覺得在古時工業科技不發達,汁醬也是慢慢熬的,只希望吃得越天然越好。滿滿的抗氧化新鮮食材,材料包括大量番茄,月桂葉,黃紫洋蔥,羅勒,牛至和迷迭香等,牛肉説來有點不好意思,那天免治牛肉竟然售罄,所以便從旁選了封門柳自己切成免治,雖然有點高級,但至少部位清楚,那天熬了一個多小時便忍不住開了配合那天心情的酒 -  Ca'Della Scala Mezzopiano Valpolicella Ripasso 2019,喝兩口,再倒兩三下進肉汁裏,頓時肉汁色澤更見磚紅,車厘莓果味散發,加上草本香氣,完善了整體的美食和氣氛。

Ripasso看似複雜但正如字面解Ri(再一次)passo(通過),即釀完大佬Amarone(風乾葡萄釀製的紅酒),把剩下仍帶有濃濃的甜果乾味的葡萄皮和渣加進發酵中的細佬Valpolicella紅酒,就變成二佬Valpolicella Ripasso紅酒,即同時間内有風乾和新鮮葡萄的成份,當然最終成品是不會有渣的。

Ripasso紅酒本身雖然聽起來並不太難理解,但操作起來很考工藝,各廠各法,葡萄地區風味,比例和浸泡時間也會對風味有影响,所以通常是一代傳一代的工藝風乾過程爲期3個月,因爲葡萄糖份高,發酵時間更長(通常由30到50日)你看!風乾和發酵前後已經過了半年,才拿出葡萄渣再製成Ripasso,雖然可以説是啓發自"食得唔好徙"思維,但時間成本和工藝佔的比重也奇高

個人覺得Ripasso沒有Amarone那麼濃重,同時亦能保留更多鮮紅果和甜香料味,看心情開酒就是想放輕鬆點,一酒兩味,工藝出眾,邊吃Bolognese義大利麵邊喝便輕鬆了大半瓶,仍剩些酒便把酒塞塞住留待明天,差不多待到隔天下班回家,再嚐,酒體變得更醇厚了,莓乾,丁香,肉豆寇,甘草等甜香料一再綻放,酸度降低,新鮮紅莓和莓乾更加甜潤,優雅的平衡感令人不情願放下杯子,繼續執迷地遊走在莓乾和果實之間,令人頓時和諧到有點超現實的感覺,引用老子説法:“損有餘而補不足!” 刹那間感覺當一切達至平衡和諧便是另一個層次了,彷彿進入了心流,忘掉時間,令人忘憂!

W (Tasted on 17-12-23)


The story of the winery started in 1954, when Italo Cescon, having finished his military service, decided to follow the path taken by his grandfather Domenico, a wine producer in the lands of Raboso del Piave. Shortly thereafter, the "Italo Cescon" winery was born in 1957. 
The winery is now led by Italo's children, Gloria, Graziella and Domenico, modern interpreters of ancient traditions -- cherish the value of time, care and work, and respects the land, nature and authenticity. Today they manage six estates falling under the denominations of Piave, Friuli and Valdobbiadene with vineyards of 115 hectares.
In 2005 they joined the research group "Organic Wine Project", "a choice of love and respect to have a better tomorrow". 

CA’ DELLA SCALA is the series of the melody of flavors. They are the music for the palate. “Ripasso” is an ancient technique known in Verona which consists of “repassing” Valpolicella on the pomace of the dried grapes used to produce Amarone and Recioto, creating a fine wine with greater body and character.

Denomination:
Valpolicella ripasso D.O.C.

Country of Origin:
Italy

Type:
Red/Rouge (Still)

Grape Varieties:
40% Corvina, 30% Rondinella, 30% Corvinone

Vinification:
Crush and destemmed. First fermentation at controlled temperature of 22/28° C with 10 days maceration on lees. The second fermentation is on Amarone’s marcs, then complete malolactic one occurs. Aging in Slavonia oak casks for 9 months, 3 months in new tonneaux, 3 months in bottle.

Tasting Notes:
Intense ruby red, the nose is pleasantly fruity and a bit spicy; the taste is brawny and soft, with a lush and long end.

Food Pairing:
Roasted or grilled meat, and semi aged cheese.

Music:
Miles Davis,  "Kind of Blue"