Castello Banfi

Cuvée Aurora Rosé

Alta Langa DOCG认证葡萄酒

Spumanti Metodo Classico & Charmat

Cuvée Aurora Rosé

产区简介

这款起泡白葡萄酒诞生于意大利Strevi小城的Banfi Piemonte酒庄,旨在阐释久负盛名的项目Alta Langa。

原料品种

100%采用黑比诺酿造。而且仅选用手工采摘自皮埃蒙特大区高山省份 库内奥(Cuneo)、阿斯蒂(Asti)和亚历山德里亚省(Alessandria)三省葡萄园中种植的黑比诺葡萄作为酿酒原料。

生产技术简介

带皮葡萄冷浸渍约一小时,而后对其进行软压制。 压榨出的葡萄汁在澄清后,将在恒温(17℃)条件下进行发酵。
至此,葡萄酒中清澈的Cuvée酒含量大约为90%,剩余10%为上一年份在法式橡木桶中精酿的陈酒。 依照经典酿酒法,发酵过程在酒瓶中完成,
需要在酒糟中放置至少24个月。 采用了传统的酒架转瓶除渣法(Remuage)和冰冻除酵母法。 而后在酒瓶中完成理想的精炼。

酿酒家评论

Banfi Piemonte酒庄的Alta Langa项目诞生出了一款重要且尊贵的葡萄酒产品:La Cuvée Aurora Rosé 这种玫瑰葡萄酒采用100%黑比诺葡萄酿造而成,和谐的结构及优雅的绸缎感是这款酒的特色。

Vintage notes 2013

  • CUVEE AURORA ROSÉ
  • 面值 ALTA LANGA DOCG
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One-hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 18,5
  • 12,8%
  • PH 3,09
  • 提取果汁(G / LT.) 19,90
  • 殘留糖份(G / LT.) 5,00
  • 總酸度 6,4
  • 蘋果酸 2,2
  • 揮發酸 0,18
SO2(MG / LT.)
  • 合计 115
  • 免費 36
  • 季節性成果 The growing cycle began 15 days later than the usual time frame, as it used to be in the ’90s: the harvest of the early ripening grape varieties - like Pinot Noir – started on September 2nd. The copious rainfalls during winter and early-spring time were followed by spring and summer period with mild temperatures and a perfect seasonal pattern in September, marked by wide-range difference in temperature between night and day. The grapes were found in perfect quality conditions with a great acidity and varietal perfumes development. The persisting of these conditions during the harvest time helped an excellent ripening of the grapes.
品鉴

Pale pink colour, fine and very persistent perlage. The nose is intense and very elegant, with notes of golden apple, wild rose and vanilla. The palate reveals great structure and harmony alongside a full and silky flavour.

  • CUVEE AURORA ROSÉ
  • 面值 ALTA LANGA DOC
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 18.00
  • 12.60%
  • PH 3,11
  • 提取果汁(G / LT.) 19,40
  • 殘留糖份(G / LT.) 4.5
  • 總酸度 6,4
  • 蘋果酸 2,2
  • 揮發酸 0,18
SO2(MG / LT.)
  • 合计 110
  • 免費 36
  • 季節性成果 The growing cycle began in the usual time frame, with dry weather in April and May. June was marked by cooler temperatures and a lack of rainfall. Summer saw a return to regular average temperatures in July through mid-August, when a sudden heat wave raised temperatures over 40°C (104°F) through the end of the month. A sun-drenched September, with normal average temperatures, allowed for a good harvest.
品鉴

Pale pink colour, fine and very persistent perlage. The nose is intense and very elegant, with notes of golden apple, wild rose and vanilla. The palate reveals great structure and harmony alongside a full and silky flavour

  • Cuvée Aurora Rosé
  • 面值 ALTA LANGA DOCG
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 18,00
  • 12,60%
  • PH 3,11
  • 提取果汁(G / LT.) 19.40
  • 殘留糖份(G / LT.) 4,5
  • 總酸度 6.3
  • 蘋果酸 2.2
  • 揮發酸 0,35
SO2(MG / LT.)
  • 合计 140
  • 免費 32
  • 季節性成果 Heavy winter snows followed by copious rainfall throughout the warm spring combined to delay the start of the vine’s growth cycle. A return to average summer temperatures helped the grapes to recover and achieve normal ripeness. Dry weather and a good difference between day and night temperatures at the end of August/beginning of September yielded an excellent harvest.
品鉴

Pale pink colour, fine and very persistent perlage. The nose is intense and very elegant, with notes of golden apple, wild rose and vanilla. The palate reveals a great structure and harmony and a full and silky flavour.

  • Cuvée Aurora Rosé
  • 面值 Alta Langa DOC
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 18.40
  • 12.50%
  • PH 3.16
  • 提取果汁(G / LT.) 20.0
  • 殘留糖份(G / LT.) 9.5
  • 顏色強度 Bentonite
  • 總酸度 6.3
  • 蘋果酸 2.1
  • 揮發酸 0.40
SO2(MG / LT.)
  • 合计 140
  • 免費 32
  • 季節性成果 Heavy winter snows followed by copious rainfall throughout the warm spring combined to delay the start of the vine’s growth cycle. A return to average summer temperatures helped the grapes to recover and achieve normal ripeness. Dry weather and a good difference between day and night temperatures at the end of August/beginning of September yielded an excellent harvest.
品鉴

Light pink colour, with fine and persistentperlage. Intense, enveloping and elegant perfume, with hints of apple, rosehip and vanilla. In the mouth, it reveals a good structure, silky and harmonious flavour.

  • Cuvée Aurora Rosé
  • 面值 DOC
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 18.10
  • 12.40%
  • PH 3.11
  • 提取果汁(G / LT.) 20.50
  • 殘留糖份(G / LT.) 10.5
  • 總酸度 6.50
  • 蘋果酸 2.20
  • 揮發酸 0.30
SO2(MG / LT.)
  • 合计 150
  • 免費 38
  • 季節性成果 Winter was characterized by unusually heavy snowfall, but was followed by a normal, rainy spring. Warm temperatures in the second half of May encouraged an early start to the growing cycle, with flowering and setting approximately ten days earlier than usual. Rainfall in June and August created optimal conditions for ripening of the grapes, yielding wines of great quality.
品鉴

Light pink color. The perlage is fine and very persistent. The aromas are intense, enveloping and elegant, with notes of Golden apple, rosehip and vanilla. In the mouth, it is full bodied, silky and harmonious.   

  • Cuvée Aurora Rosé
  • 面值 DOC
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 18.25
  • 12.40%
  • PH 3.40
  • 提取果汁(G / LT.) 20
  • 殘留糖份(G / LT.) 11.3
  • 總酸度 5.80
  • 蘋果酸 1.50
  • 揮發酸 0.30
SO2(MG / LT.)
  • 合计 140
  • 免費 38
  • 季節性成果 Winter and Spring temperatures were a bit warmer than average and with less rainfall, allowing the vine to begin its growing cycle early and finish with a harvest 15 days earlier than the previous year. Rainfall in June and late August allowed the grapes to achieve optimal levels of ripeness, setting the stage for a well-balanced wine.
品鉴

Pale pink color. The excellent and continuous perlage brings forth fresh notes of roses together with velvety hints of white peach, followed by a light hint of pan brioche. On the palate the wine is both savory and crisp.

  • Cuvée Aurora Rosé
  • 面值 DOC
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 19,10
  • 12.10%
  • PH 3.11
  • 提取果汁(G / LT.) 20,50
  • 殘留糖份(G / LT.) 12,5
  • 總酸度 6.5
  • 蘋果酸 2.20
  • 揮發酸 0.30
SO2(MG / LT.)
  • 合计 150
  • 免費 38
  • 季節性成果 Winter and Spring temperatures were a bit warmer than average and with less rainfall, allowing the vine to begin its growing cycle early and finish with a harvest 15 days earlier than the previous year. Rainfall in June and late August allowed the grapes to achieve optimal levels of ripeness, setting the conditions for a well made, balanced wine.
品鉴

Brilliant pink powder colour for this Metodo Classico that shows a long and delicate perlage. Strong and elegant bouquet, with fruity notes of apple and more complex scents of vanilla and rosehips. Good structure and balance.

  • Cuvée Aurora Rosé
  • 面值 DOC
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.

規格
  • 白利糖度 21,70
  • 12.60%
  • PH 3.15
  • 提取果汁(G / LT.) 21
  • 殘留糖份(G / LT.) 8,2
  • 總酸度 6,5
  • 蘋果酸 2.60
  • 揮發酸 0.25
SO2(MG / LT.)
  • 合计 140
  • 免費 41
  • 季節性成果 Regular rainfall throughout the spring allowed for good water reserves in the soil to last through the hot summer months. Elevated temperatures in July allowed the grapes to ripen exceptionally well, enhanced by a good balance between day and night temperatures in August. Warm weather in August made for optimal harvest conditions.
品鉴

Intense pink color with tiny and particularly persistent perlage. On the nose fruity notes of Golden apple, but also more complex hints of vanilla and wild rose. These intense and elegant aromas are followed by a great structure on the palate, where the wine is full bodied, round, silky and harmonious.

  • Cuvée Aurora Rosé Alta Langa
  • 面值 DOC
  • 原料品种 100% Pinot Noir
  • 生产技术简介

    One hour skin contact cold maceration prepares the grapes for soft crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. Follows an ideal bottle aging.

規格
  • 白利糖度 21,90
  • 12.80%
  • PH 3.10
  • 提取果汁(G / LT.) 22
  • 殘留糖份(G / LT.) 9,2
  • 總酸度 6,3
  • 蘋果酸 2.40
  • 揮發酸 0.25
SO2(MG / LT.)
  • 合计 145
  • 免費 38
  • 季節性成果 Good climate conditions during spring followed by a summer with temperatures lower than usual and a rainy august. The sunny first two weeks of September yielded for optimal harvesting conditions. Late September and beginning of October have been characterized for a continuous change in sunny and rainy days. Generous spacing between rows of vines played a positive role, allowing for optimal airflow and avoiding risk of mold also for late varietals.
品鉴

Pale pink color with tiny very persistent perlage. The bouquet is intense and charming elegant, with notes of apple, vanilla and wild rose. On the palate it’s full bodied, round, silky and harmonious.

 

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