F & B EXPORTS TO CHINA

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The finest gourmet selection from Europe and beyond

来自欧洲以及其他地区最好的美食选择

 

IN SITU BY SUMARROCA

 

描述

在研发和创新我们的葡萄酒的过程中,我们决定沿用一个世纪以来现场制作的方法,采用源于苏马洛庄园的马卡贝奥,沙雷奥,帕雷亚达葡萄进行酿造。

 

赏味提示

呈现明亮的稻草黄色,气泡丰富。伴随有柑橘和苹果的香气。口感清新,留香持久。

 

葡萄园介绍

庄园名称:苏马洛庄园

占地面积:402公顷

土壤成分:沙土,砾石,石灰岩

种植方法:复合高登式种植

海拔高度:150-270 米

阳光朝向:南

株/公顷:3200-3500

 

酿造和窖藏

果实种类:1/3马卡贝奥,1/3沙雷奥,1/3帕雷亚达

收获时间:9月7日马卡贝奥,9月15日沙雷奥,9月30日帕雷亚达

首次酿造:2010年

发酵条件

不锈钢发酵桶

发酵天数:16-21天

发酵温度:14ºC

窖藏时间:24个月

 

综合信息

拥有者:苏马洛家族

酿酒师:Oscar Llombart

果园总占地:3000公顷

成立年份:1984年

酒厂总产量:2.000.000瓶

地区和原产地命名:加泰罗尼亚 – 葡萄酒法定产区

 

综合指数

酒精度:12,35度

甜度:4,5克/升

酸度:6,19克/升

酸碱度:3,05

IN SITU BY SUMARROCA

 

Description

In our search to innovate and improve our coupages, we decided to go back to the on-site production made more than a century ago. We made a coupage of the three traditional varieties, Macabeu, Xarel.lo and Parellada, all grown on our Sumarroca estate.

 

Tasting note

Bright straw yellow, with persistent small bubbles. Marked citrus and apple aroma combined with notes of ageing. In the mouth it is fresh and mineral, with notes of apple. Persistent in the mouth, with a pleasant finish.

 

Characteristics of the vineyard

Name of the estate: Sumarroca

Surface area: 402 ha

Soil composition: clay and limestone

Training: double royat cordon

Altitude: 150-270 m

Exposure: south

Vines/ha: 3200-3500

 

Winemaking and ageing

Separate wine-making processes for each variety. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Aged in stacks for around 36 months.

 

General information

Owner: Sumarroca family

Winemaker: Oscar Llombart

Total hectares of vineyard: 3000 Founding year: 1984

Total winery production: 2.000.000 bottles

Region and denomination of origin: Catalonia - DO Cava

 

Analytical data

Alcohol: 12,35% Vol.

Residual sugar: 4,5 g/l

Total acidity (H2SO4): 6.19 g/l

pH: 3.05

BRUT NAture BY SUMARROCA

 

生产工艺

气泡酒的酿造从选择果实开始,每种果实在最初的几周里分别进行选取,然后将每种果实分别小心的存放在各种容器中

这个过程从去茎除梗开始,随后果实冷藏在8℃的环境中减少氧化,然后将果实放入榨汁机中进行榨汁,这个过程中大约55%的果实原汁将被会提取,剩余部分的66%将被作为他用。

果汁将会被放在特殊的容器中,在6ºC的低温无菌环境下的存放36个小时。紧接着果汁将被发酵储存,并与预先选定好的酵母接种。发酵过程在14°C的环境下持续3周。待发酵结束后,果汁将进行澄清和沉淀,然后根据不同的比例混合调配4种果汁。调配的比例根据每年的果实收获情况而略有不同。

 

果实选择

这款选自来源于苏马洛庄园(402.8公顷),摩力科洛庄园(30.5公顷)Sabartés(26公顷)庄园的葡萄

为了使酒能保持传统的口感,,我们从传统果实品种的选择最佳的果实种类,比如马卡贝奥,夏洛类,帕雷亚达和最常用的霞多丽。每一个地区不同类型的土壤搭配各个不同的品种。

首先Sabartés受到海洋的影响,拥有大量的粘土。其次,苏马洛最高的部分坐北朝南,有完美的日照,被认为是气泡酒的静脉,土壤多为粘土,砾质土,有机材料少的特点。最后,摩力科洛庄园靠近苏马洛庄园,在anoia河流域,有着很深的砾质土。

 

酿造和窖藏

Aging time before degorging:  at least 20 month ageing.

 

综合信息

拥有者:苏马洛家族

酿酒师:Oscar Llombart

果园总占地:3000公顷

成立年份:1984年

酒厂总产量:2.000.000瓶

地区和原产地命名:加泰罗尼亚 – 葡萄酒法定产区

 

综合指数

酒精度:12,40度

甜度:1,9克/升

酸度:3,90克/升

酸碱度:3,07

BRUT NAture BY SUMARROCA

 

Tasting note

Pale yellow colour. Fresh, complex aroma that mixes pastry notes from the cava’s 36-month aging with light hints of fresh fruit from the base wine. Fresh and smooth on the palate, with very fine bubbles that perfectly complement the wine's complexity. An elegant, serious finish, long and dry, bringing out the essential flavour of the cava.

 

Characteristics of the vineyard

The land of the Sumarroca estate is poor, chalky and gravelly. The influence of the sea is diminished by the Garraf mountains which dry out the sea winds, while the pre-coastal mountain range protects the estate against dry winds from inland. These conditions produce highly elegant wines with a balanced, very fresh fruitiness.

The Sabartés estate is located in the southernmost part of the Penedès region. The soil has a higher clay content with a loose texture. The estate is strongly influenced by the sea, being just a few kilometres from the coast. This Mediterranean character gives the base wine a fruitier tone.

 

Winemaking and ageing

Aging time before degorging:  at least 20 month ageing.

 

General information

Owner: Sumarroca family

Winemaker: Oscar Llombart

Total hectares of vineyard: 300 Founding year: 1984

Total winery production: 2.000.000 bottles

Region and denomination of origin: Catalonia - DO Cava

 

Analytical data

Alcohol:  12,40% Vol.

Residual sugar: less than 1,8 g/l (no sugar is added to the ‘liqueur d'expédition’)

Total acidity (H2SO4): 3,90 g/l

pH: 3,07

BRUT ROSé BY SUMARROCA

 

葡萄园介绍

庄园名称:苏马洛庄园

种植园面积:14公顷

土壤成分:沙土,砾石,石灰岩

种植方法:双向高登式种植

海拔高度:250米

阳光朝向:南

株/公顷:3500-4500

产量/公顷:7500公斤

种植年份:2001-2006

 

酿造和窖藏

品种:90%的黑皮诺,10%歌海娜

收获日期:8月28日

首次窖藏:206年

发酵过程

不锈钢铁桶

发酵持续时间:17天

发酵温度:15°C

浸渍时间:8小时

窖藏

出售前窖藏时间:最低12个月

 

综合信息

拥有者:苏马洛家族

酿酒师:Oscar Llombart

果园总占地:3000公顷

成立年份:1984年

酒厂总产量:2.000.000瓶

地区和原产地命名:加泰罗尼亚 – 葡萄酒法定产区

 

综合指数

酒精度:12,0% 度

含糖量:8,0克/升

酸度:6,04克/升

酸碱度:3,36

BRUT ROSé BY SUMARROCA

 

Tasting note

Layered mid-pink colour. A very intense cava with elegant notes of red fruit and strawberries combined with floral hints. Fruity and unctuous in the mouth, with a delicate finish.

 

Characteristics of the vineyard

The land of the Sumarroca estate is poor, chalky and gravelly. The influence of the sea is diminished by the Garraf mountains which dry out the sea winds, while the pre-coastal mountain range protects the estate against dry winds from inland. These conditions produce highly elegant wines with a balanced, very fresh fruitiness.

 

Winemaking and ageing

Maceration in press at low temperatures to draw the most from the variety’s colour and personality. Static filtration for 24 hours and fermentation in stainless steel vats at 16ºC. Aged in stacks for around 14 months.

 

General information

Owner: Sumarroca family

Winemaker: Oscar Llombart

Total hectares of vineyard: 3000 Founding year: 1984

Total winery production: 2.000.000 bottles

Region and denomination of origin: Catalonia - DO Cava

 

Analytical data

Alcohol: 12,50 % Vol.

Residual sugar: 8,9 g/l

Total acidity (H2SO4): 3,75 g/l

pH: 3,03

c a v a  - 卡瓦酒

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