ARDOREM – Erbaluce di Caluso DOCG Passito 2013

  • GRAPE VINE: Erbaluce 100%PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola

 

  • YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.

 

  • HARVEST: third decade of September

 

  • VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.

 

  • AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
  • ALCOHOL CONTENT: 14.50 %vol
  • SERVING T°: 10-12 °C

 

  • EYE: golden yellow – amber
  • NOSE: overripe fruit, dehydrated apricot, chestnut honey.
  • FLAVOUR: sweet, savory, oxidized, honey, plum jam

55.00

ARDOREM – Erbaluce di Caluso DOCG Passito 2013

  • GRAPE VINE: Erbaluce 100%PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
 
  • YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
 
  • HARVEST: third decade of September
 
  • VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
 
  • AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
  • ALCOHOL CONTENT: 14.50 %vol
  • SERVING T°: 10-12 °C
 
  • EYE: golden yellow – amber
  • NOSE: overripe fruit, dehydrated apricot, chestnut honey.
  • FLAVOUR: sweet, savory, oxidized, honey, plum jam

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  • GRAPE VINE: Erbaluce 100%PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola

 

  • YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.

 

  • HARVEST: third decade of September

 

  • VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.

 

  • AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
  • ALCOHOL CONTENT: 14.50 %vol
  • SERVING T°: 10-12 °C

 

  • EYE: golden yellow – amber
  • NOSE: overripe fruit, dehydrated apricot, chestnut honey.
  • FLAVOUR: sweet, savory, oxidized, honey, plum jam

55.00

  • GRAPE VINE: Erbaluce 100%PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
 
  • YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
 
  • HARVEST: third decade of September
 
  • VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
 
  • AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
  • ALCOHOL CONTENT: 14.50 %vol
  • SERVING T°: 10-12 °C
 
  • EYE: golden yellow – amber
  • NOSE: overripe fruit, dehydrated apricot, chestnut honey.
  • FLAVOUR: sweet, savory, oxidized, honey, plum jam

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  • GRAPE VINE: Erbaluce 100%PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
 
  • YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
 
  • HARVEST: third decade of September
 
  • VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
 
  • AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
  • ALCOHOL CONTENT: 14.50 %vol
  • SERVING T°: 10-12 °C
 
  • EYE: golden yellow – amber
  • NOSE: overripe fruit, dehydrated apricot, chestnut honey.
  • FLAVOUR: sweet, savory, oxidized, honey, plum jam

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