F & B EXPORTS TO CHINA

向中国出口的饮料与食品组合

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

 

CASAR DEL ONGA 2013 by valonga

 

产地IGP Valle del Cinca (阿拉贡)

类型 : 红葡萄酒

葡萄品种 : 添帕尼优 85% - 其它 15%

葡萄树龄: 1994

土质: 粘土 – 钙质土壤

Plot: Casar del Onga  葡萄收获时间: 十月

产量: 124.000 瓶

酒精度 : 14% 度

 

制酒过程

酿造技术  我们对不同的葡萄品种分别进行酿造,在23-26摄氏度条件下进行酒精发酵,每日进行换气,发酵完毕后在不锈钢桶中浸渍20天

 

品酒笔记

品尝  迷人的黑樱桃色,黑色和红色水果的香气,夹带着咖啡,熏烤和矿物质的气息,入口平衡,回味悠长。

配餐建议

适饮温度 16 - 18ºC

酿酒师 Ferran Ferrer

 

 

 

 SASO ALTO 2010 by valonga

 

产地IGP Valle del Cinca (阿拉贡)

类型 : 红葡萄酒

葡萄品种 : 歌海娜 85% - 希拉 15%

葡萄树龄: 1994

土质: 粘土 – 钙质土壤

微气候: Saso Alto

葡萄收获时间: 十月

产量: 9.000 瓶

酒精度 : 14% 度

 

制酒过程

酿造技术: 所有葡萄采摘自我们具有20多年葡萄酒文化的葡萄园。 精选葡萄除籽破碎后, 在28摄氏度条件下于温控不锈钢桶中进行酒精发酵和不断换气。此过程依据原液颜色,单宁,香气和含糖量而变化。此酒在浸渍20天后进行乳酸发酵,之后在法国橡木桶和美国橡木桶中陈酿4个月。

 

品酒笔记

品尝  闪亮的红宝石色,黑色和红色水果的香气,夹带着矿物质的气息。酒体饱满,平衡,果香充裕。

配餐建议 肉类,家禽和鱼类

适饮温度 16 - 18ºC

酿酒师 Ferran Ferrer

 

CASAR DEL ONGA 2013 by valonga

 

IGP Valle del Cinca (Aragón)

Type of wine: Young Red

Grape varieties: Tempranillo 85% - others 15%

Age of vines: 1994

Soil: Clay – calcareous

Plot: Casar del Onga

Date of harvest: October

Production: 124.000 bottles

Alcoholic content : 14% Vol.

 

Wine making

Individual vinification. After a cold maceration the must ferments at 23-26ºC in stainless tank with daily remontages. After the alcoholic fermentation the wine macerates with the skins for 20 days.

 

Organoleptical notes

Tasting Dark cherry red colour. Black and red fruit aromas, high roast, coffee and mineral notes. Good and well balanced finish.

Serving temperature 16 - 18ºC

Winemaker Ferran Ferrer

SASO ALTO 2010 by valonga

 

IGP Valle del Cinca (Aragón)

Type of wine: Vintage Red

Grape varieties: Garnacha 85% - syrah 15%

Age of vines: 1994

Soil: Clay – calcareous

Plot: Saso Alto

Date of harvest: October

Production: 9.000 bottles

Alcohol: 14% Vol.

 

Wine making

The grapes proceed from a 20 years middle aged vineyard where we apply a traditional viticulture. After the grapes selection, destalking and crushing, they ferment at 28ºC with repeated remontages of the must. The period varies on the basis of coloring substances, tannins and aromas extracted and on the sugar content. The wine macerates for 15 days and after malolacting, it remains 12 months in French and American barrels.

 

Organoleptical notes

Tasting luminous ruby color with bright flashes. On nose red and black fruit aromas and mineral notes. Full bodied, balanced and markedly aromatic.

Serving suggestion excellent with game, poultry and fish,

Serving temperature 16 - 18ºC

Winemaker Ferran Ferrer

a r a g o n - 阿拉貢

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