"Dieulele" 2005 - Chianti Classico DOCG Riserva

“Dieulele”2005年 - 基安蒂 Classico DOCG Riserva


The purpose of man was Dieulele. The purpose of Dieulele was man himself. The human and the divine. Keeping the faith. The willingness to risk failure while perpetuating unknown primordial mothervines.
人的目的Dieulele。 Dieulele目的是人类自己。人类和神圣。保持信念。愿意面临失败的危险，而永存未知的原始mothervines。

Dieulele is parented by Dievole's most radical mastervintners and Dievole's deepest rooted mothervines. A wine in the name of wine's greatest hope: individuality.
Dieulele是为父Dievole的最激进的mastervintners Dievole最深的根深蒂固的mothervines。个性：酒酒的最大希望的名称。

Chianti Classico DOCG Dieulele Riserva is composed of 95% Sangiovese grape and the 5% are Tuscan native grapes. Our selection Dieulele is a blend of Dievole’s best grapes from the vineyards of Sessina, Colombaio and Massoni. In order to obtain the best quality these grapes have been harvested by hand in baskets only in mid October.
基安蒂Classico DOCG Dieulele Riserva是由95％桑娇维塞葡萄和5％的托斯卡纳原生葡萄。我们的选择Dieulele Dievole的最好的葡萄是从Sessina，Colombaio和Massoni葡萄园的交融。为了获得最好的质量，这些葡萄已收获手工篮子，只在十月中旬。

Agrarian aspects
农业方面

Altitude: 300-420 mt
Exposure: south, south-west
Soil: marl, alberese, and calcareous
Training method: cordon spur
Vineyard density: average of 6.000 plants per hectare
Age of vineyard: 5-7 years
Yield/ha: 42 q.al
Average production of one plant: 0,7 kg.
Period of harvest: mid October.
Alcohol level: 13,5%.
Acidity (g/l): 5,6.
Residual sugar (g/l) 1,5.
Total extract: 35
海拔高度：300-420吨
曝光：南，西南
土壤：泥灰岩，alberese和钙质
训练方法：警戒线刺激
葡萄园密度：平均每公顷6.000植物
葡萄园年龄：5-7年
产量/公顷：42 q.al
平均生产一厂：0,7公斤。
收获期：十月中旬。
酒精含量：13,5％。
酸度（G / L）：5,6。
残糖（克/升）1,5。
总提取物：35

Ageing
We keep the wine in 1st, 2nd and 3rd year in French and American Barriques for about 12 months. The bottle ageing is for about 12 months.
老龄化问题
我们一直在第一，第二和第三年在法国和美国的约12个月Barriques酒。瓶老化约12个月。

Vinification
The maceration is made in oak Vat-casks of 8000 lt. for 15-20 days. The pre-maceration is made for 3 days at 5°. The maceration continue until 28-30°. The post-maceration is for a week at 28-30°. The malo lactic fermentation occurs spontaneously.
酿造
浸渍是在8000 LT增值税橡木酒桶。 15-20天。预浸渍3天在5℃。浸渍继续下去，直到28-30 °。消蚀后一个星期在28-30 °。马洛乳酸发酵自发出现。

Description
Colour: intense ruby deep and concentrate
Fragrance: fruity with cherry, coffee and vanilla highlights.
Taste: dry, full body, tannic and soft
Serving suggestion: grill meat, seasoned cheeses.
Serving Temperature: 18°C, to open two hours before consuming.
Produced bottles: 8.000 (0,750 lt.)
Packaging: 6 or 3 bottles in woden case.
说明
颜色：激烈的红宝石深，集中
香水：果味樱桃，咖啡和香草亮点。
口感：干，全身，鞣酸和软
建议：烧烤肉类，经验丰富的奶酪。
服务温度：18℃，前开耗时两个小时。
生产的瓶：8.000（0750 LT。）
包装：6个或3瓶woden情况下。