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Salvioni Brunello Di Montalcino 沙唯尼庄園 蒙絲娜 2008

Salvioni Brunello Di Montalcino 沙唯尼庄園 蒙絲娜 2008

$1,200.00

Salvioni
The Salvioni family has been growing Sangiovese grapes for generations, starting in the early 1900s. Thanks to the last descendent, Mr. Giulio Salvioni, this winery also vinifies and bottles Brunello di Montalcino. The first production dates back to 1985.
The vineyard, situated in the Commune of Montalcino at about 400 meters above sea level spans only 3 hectares. The soil is a mix of schist and clay marl. The plants are grown traditionally with the Cordone Speronato (Trellising) method and produce 42 quintals per hectares of grapes annually. Giulio Salvioni has managed to craft a true Brunello di Montalcino that is well integrated and balanced. Individualism and personal care have made this wine a bit of a cult player for the finest grained Brunello made. 
沙唯尼莊園 
早在1900s 開始, 沙唯尼家族一直世世代代 都栽種著姍嬌維塞葡萄. 而多虧最後的後裔, 朱利奥. 沙唯尼  (Mr. Giulio Salvioni)先生. 第一瓶生產追溯到1985年 , 這家酒廠釀造而裝瓶了蒙絲娜( Brunello di Montalcino) 
這葡萄園,位於在海拔約400米的蒙塔爾奇諾公社, 横跨 有3公頃。土壤混合了片岩質和粘土泥灰岩, 使植物生長在傳統的 ' Cordone Speronato' 棚架的種植方法而每年釀造出每公頃42公擔的葡萄. 朱利奥. 沙唯尼  (Mr. Giulio Salvioni)能對付而釀出真正的蒙絲娜( Brunello di Montalcino) 這是很好的整體和平衡.  獨特的氣質及個人護理令到這款最好質地的蒙絲娜酒釀受特定群體歡迎的喜愛. 
Vintage 年份:

2008

Country of Origin 原產地:

Tuscany – Italy 意大利-托斯卡納

Varietal Grape 葡萄品種:

Sangiovese Grosso (Brunello) 大姍嬌維塞 ( 蒙絲娜)

Tasting Note 鑒賞:

The 2008 Brunello di Montalcino is a terrific example of the year. Medium in body, and graceful, the 2008 is laced with an attractive mosaic of dark red cherries, savory herbs, licorice, flowers in tobacco. Naturally, the 2008 doesn’t deliver the explosiveness or head-spinning appeal of the 2006 or 2007, but it will give Salvioni fans a fix while those iconic vintages age. An expressive, layered finish rounds things out nicely. Anticipated maturity: 2013-2023.

2008年份的蒙絲娜是一款了不起的酒釀.中等濃郁而雅緻的酒體, 2008年份是帶有迷人的馬塞克深紅櫻桃, 薄荷香草 , 甘草而及在煙草的花. 而這自然是2008年份不提供2006, 2007年份酒釀的爆發力或令人驚喜的感覺, 但它會給沙唯尼的粉絲一個定點位而那些標誌性的年份酒齡. 一種富於表現力的層次圓潤的餘韻令酒釀變得細緻. 適飲年份;2013-2023.


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