Buglioni Lugana DOC 2020 布里歐尼 白葡萄酒
NT$ 1,080稻桿黃色澤中邊緣具有綠色反光;清爽且細緻的白花、柑橘香氣在鼻中盈繞;入口後可感受到細緻的酸感與礦石氣味完全融合,伴隨新鮮黃檸檬、蜜柑等美好的香氣;入喉後韻度細緻,在口中留下舒服果香。適合與各式做法的起司、肉類一起飲用,更適合搭配清爽做法的海鮮或沙拉。
顯示第 28 至 36 項結果,共 48 項
稻桿黃色澤中邊緣具有綠色反光;清爽且細緻的白花、柑橘香氣在鼻中盈繞;入口後可感受到細緻的酸感與礦石氣味完全融合,伴隨新鮮黃檸檬、蜜柑等美好的香氣;入喉後韻度細緻,在口中留下舒服果香。適合與各式做法的起司、肉類一起飲用,更適合搭配清爽做法的海鮮或沙拉。
深沈的寶石紅色澤;鮮明又優雅的成熟紅色水果、黑莓香氣中蘊含些許辛香料和香草芬芳;在口中飽滿紮實,均衡的酸度與綿密細緻單寧融合,具有成熟紅色水果與乾核果芳香;餘韻圓潤均衡的果香自喉中散出。於橡木桶中熟成6~8個月後,再瓶中陳年至少9個月。適合搭配各式做法的肉類或起司。
深遂且明亮的紅寶石色澤;優雅的成熟水果伴隨著些許香草、辛香料與菸草氣味;入口後可感受飽滿的酒體,在舌上綻放果乾、紅色莓果等美好芳香,紮實均衡的細緻單寧與細雅酸度融合;韻味美好,在喉間散出非常舒服的莓類芳香。以此產區傳統的Ripasso釀酒方式,加入風乾葡萄渣以增添風味,於橡木桶中熟成12個月,之後在瓶中熟成至少6個月。適合搭配各式做法的肉類或起司。
Back in 2006, this estate farmed approximately 25 hectares of vines, and the Valpolicella was just beginning to feel its new celebrity status, thanks to a new generation of vintners (to come after Quintarelli and Dal Forno) showing impressive results. The 2006 Amarone della Valpolicella Monte Lodoletta was born in a vintage that was not easy: It saw hail and above-average rainfall for much of the growing season. This expression opens to an inky dark appearance and heavy aromas of dried fruit, pressed blackberries and sun-dried prunes. There is a slightly sweeter side to this vintage (the residual sugar is up to ten grams per liter), and the mouthfeel offers enormous volume and richness. You get some jammy and raisiny fruit at the back. Like the 1990 vintage also tastes in this retrospective, this bottle from the 2006 vintage was slow to open and felt a bit closed initially. In fact, I gave it 94 points at that time. However, I recently opened a bottle of this same wine that I had in my cellar, and it was just stunning. It showed none of the shyness that I described above. Inspired by that second magical bottle, I went back and adjusted the drinking window and my score to the one you see here.
Dal Forno’s 2002 Valpolicella is a massively endowed effort revealing backward dark fruit, new leather, spices, herbs, roasted coffee beans and toasted oak on an imposing, tannic frame. Made in a super-concentrated style – even by Dal Forno’s standards – it will require several years of cellaring for the tannins to soften somewhat, although it is hard to imagine that will ever completely happen. Beginning with the 2002 vintage Dal Forno’s Valpolicella is made from 100% dried fruit, whereas in previous vintages the wine had been made only partially with dried fruit. Anticipated maturity: 2010-2017.
Romano Dal Forno is a humble, down to earth and extremely passionate person. Just a few minutes with Dal Forno are enough to understand his unwavering, some might say obsessive, pursuit of quality. I have never met a producer with such a maniacal approach to cleanliness in the cellar. Nothing is wasted here. As I tasted the drying grapes after the 2006 harvest one grape fell to the ground, but it was swiftly picked up by Dal Forno. The same aesthetic applies to Dal Forno’s work in the vineyards. Dal Forno’s newest plot is planted with an extremely dense 12,800 vines per hectare and can only be described as a work of surgical precision. Dal Forno uses roughly 60-70% Corvina, 10-15% Croatina, 10-15% Rondinella and a small amount of Oseleta for the Valpolicella and Amarone. The fruit from the estate’s younger vines goes into the Valpolicella, while Amarone is made from vineyards that range from 10 to 30 years of age.
明亮的淡稻草黃色,反射出金色色澤,散發著熱帶水果和花朵的香氣,帶有香草和甜香料的強烈氣息。口感光滑,酸度均衡,味道在口中綿延不絕。
餐酒搭配:可以搭配魚類的料理,或是貝類、義大利麵或是燉飯和蔬菜,也適合雞蛋以及軟奶酪。
紅寶石帶點紫羅蘭的色澤。帶有森林果實的香氣,黑莓、覆盆子、黑醋栗特別突出,後味是優雅的香草氣息。口感紮實且均衡,發展成熟,著實引人注目。單寧明顯,但不苦澀,嚐起來相當圓潤順口。使用法國桶陳釀18個月,裝瓶靜置至少12個月。陳年實力15~20年。
餐酒搭配:建議搭配紅肉、野味、成熟乳酪、起士類小點。
明亮的紅色色澤中略帶紫色的光芒,散發著櫻桃和青椒編織出的香氣。滑順的口感搭配細緻的單寧和良好的酸度,讓這瓶2018的伐坡里契拉特級經典紅酒嚐起來格外新鮮。最後化為悠長,果香味濃郁的結尾。
餐酒搭配:輕盈的酒體,明顯的酸度以及果香,適合搭配各式美食,中式的家常小菜,滷味或著是簡單的義大利麵、披薩,泰式酸辣料理,搭配起來都會產生不一樣的火花。
高雅濃郁的香氣,莓果與乾漬桃李以及可可的交織呈現,深刻且平衡適中,酒體飽滿,紮實的結構,單寧在口中如絲般的化開,餘韻悠長,熟成櫻桃以及甜香料氣息久久不散。
餐酒搭配:紅肉野味,鵪鶉,烤肉和其他重口味的佳餚。或是濃郁乳酪如parmesan,pecorino等。也是款高貴的餐後酒。
禁 止 酒 駕 未 滿 十 八 歲 禁 止 飲 酒 |