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.

Montaribaldi Barbera d'Asti "La Consolina" 2011

ITR000145A

首種於1966年,Montaribaldi本來只是種植者,後來成為葡萄酒生產商,這是位於 Barbaresco 產區,由家族擁有的酒莊。

產區保護條例:
意大利 Barbera d’Asti DOCG

產地:
意大利

種類:
紅葡萄酒

葡萄品種:
Barbera

釀造:
葡萄於酒莊內除枝,葡萄汁移到不鏽鋼缸酒精發酵約一星期,溫度為27-29°C。而在換桶和淋汁後,葡萄酒會與酒渣接觸最少兩個月,溫度為 20-22°C,後再進行蘋果酸-乳酸二次發酵。此時葡萄酒尚未澄清,其後葡萄酒便會於低溫閒置3至4個月,以讓雜質沉澱。在收成之後的夏季,此酒便可裝瓶,再於酒窖內儲存數月便上市。

品酒筆記:
明亮的紅寶石色,帶紫色反映。果香和淡淡的香料味。結構良好,酸度適中,單寧柔和。


First planted in 1966, from a grower to producer. Montaribaldi is a family owned estate from the heart of Barbaresco region.

The Barbera d’Asti DOCG La Consolina is a red young wine with spiced bouquet, soft taste and with pleasant drinkability.

Denomination:
Barbera d’Asti DOCG

Country of Origin:
Italy

Type:
Red/Rouge (Still)

Grape Variety:
Barbera

Vinification:
The Barbera grapes have to be harvested between the end of September and the first week of October. Once in the winery, grapes are destemmed and crushed. Then they are put in stainless steel thermo-conditioned tanks where the alcoholic fermentation and maceration take place. This lasts at least one week at temperature of 27-29°C.
After racking and pouring, the wine remains in contact with its lees (temperature of 20-22°C) for at least two months while it completes the malo-lactic fermentation.
Then, taking advantage of the wintriness, the wine is left to rest from 3 to 4 months at low temperature in order to facilitate the deposit of the turbidity and the clarification.
Eventually, in the summer following the harvest, the Barbera d’Asti DOCG La Consolina is bottled and, after few months of storage in our cellar, it is ready to be marketed.

Tasting Notes:
Colour: brilliant ruby red with purple reflexes;
Bouquet: fruity with hints of spieces;
Taste: good structure, moderate acidity and soft tannins.