Wines and Grappas Bundle - Gianluigi Orsini - Case Of Wine 6 Bottles
This bundle contains:
- 1 Bottle of Barbera Red Sparkling Wine "La Tridesca" 2018 0,75 L
- 1 Bottle of Barbera d'Asti Red Wine "La Bimba" 2016 0,75 L
- 1 Bottle of Barbera dell'orso 2015 0,75 L
- 1 Bottle of Raisin White Wine Moscato "Parola d'Orso" Limited Production 0,75 L
- 1 Bottle of Aged Grappa Moscato Papillon 0,70 L
- 1 Bottle of Aged Grappa Barbera Laetitia 0,70 L
Barbera Red Sparkling Wine "La Tridesca" 2018
This wine is dedicated to his daughters, in fact "Tridesca" is a fancy name and it is the union of the names of his three daughters:
Patrizia - Federica - Francesca
He will then dedicate a bottle of Barbera Grappa to his last daughter, Letizia, calling it Laetitia
It has a bright ruby red color, as soon as it is poured, it shows the "petillant" typical of the refermentation. Fragrant and bursting fragrance, vinous, full of freshness and hints of red fruits; lively flavor and great freshness, cheerful and indomitable character, good body in soft fabric. It is advisable to drink it at a temperature of 15-16°C. It is a full-course wine that goes well with roasted white and red meats, boiled meats, stews, game, hard cheeses.
PRODUCED WITH GRAPES: Barbera in the municipality of Agliano Terme.
HARVEST: Friday 8 September 2017
VINIFICATION: Maceration in contact with the skins for 10 days at a temperature of around 22 degrees, with daily pumping over.
REFINEMENT IN THE BOTTLE: 3 months before the sale
ALCOHOL 13.5% vol.
Barbera d'Asti Red Wine "La Bimba" 2016
this, which he considers one of the best among his wines, calls it "La Bimba", that we could translate it with "the little girl", as the nickname with which he used to call his wife because she is small compared to him.
In the municipality of Agliano Terme (Asti province, Piedmont), soil rich in limestone marl, south/west exposure, average altitude 250 meters. asl, soil slope 13%, yield 50/52 q. per hectare, type of pruning low Guyot, fruit head with 6 buds per plant, the density is about 4,800 plants per hectare.
The vineyard is cultivated in the absence of herbicides, fertilizers and pesticides, the treatments are carried out based on sulfur against powdery mildew and Bordeaux mixture or copper sulphate (verdigris) against late blight.
Harvest On Wednesday 29 September 2016.
Vinification After crushing, fermentation took place in steel tanks at a maximum controlled temperature of 27/28 c. and continued for 9 days, leaving the skins to macerate with the must with frequent daily pumping over. The malolactic fermentation took place in the following spring.
Analytical data at the time of bottling:
- Alcoholic proof: 14,5%
Parola dell'Orso (Orso's word), from the abbreviation of his surname Orsini, because that's how his friends have always called him.
It is a Moscato Italian premium white wine, made in Asti (Piendmont, Italy).
The limited number of bottles produced make this sweet wine very rare.
A perfect match with desserts.
Soil Type: soil with limestone marl and sand. Hilly position with slopes of about 30%
System: traditional Guyot.
Analytical Data: alcohol 12.5% vol.
Total Alcoholic Strength: 21% vol.
Total Acidity: 6.0 g / l in tartaric acid
Sugar Residue: 140 g / lt.
Dry Extract: 187 g / lt.
Serving temperature: 12-14 ° C
Yield of grapes into wine: 30%
Winemaking: By softly pressing the semi-dried grapes I obtained a must rich in sugar and dense. Then it was slowly fermented in stainless steel at a controlled temperature of 13-14 °C. The climate and the soil did the rest, leading to the creation of a warm and enveloping raising wine, with a varied aromatic mirror.
Please be aware that I made 200 bottles of 0.50 cl of this nectar.
Agliano Terme - ITALY
Barbera dell'orso 2015
Municipality of Agliano Terme, soil rich in calcareous marl, south / west exposure, average altitude 250 mt. s.l.m., ground inclination 13%, yield of 50/52 q. per hectare,
type of low Guyot pruning, a fruit head with 6 buds per plant.
The vineyard is cultivated in the absence of herbicides, fertilizers and pesticides; the treatments are based on sulfur against oidium and Bordeaux mixture or copper sulphate (verdigris) against downy mildew.
Mediterranean with continental influence especially in winter; from spring to autumn it is important the usual presence of the South direction wind called "Marin" which refreshes the sunniest days.
The average temperature in 2015 was 14.8 °, while the average temperature in the vegetative period March / September 2015 was 20.6 c.
On Monday 28 September 2015
After crushing, fermentation took place in steel tanks at a controlled temperature of 27/28 c; it lasted for 9 days, leaving the skins to macerate in the must, with frequent daily pumping over. Malolactic acid is induced by maintaining the temperature at 20 ° after the first fermentation.
- ANALYTICAL DATA AT BOTTLING:
alcohol 13.5% vol total acidity 5.60 g / l volatile acidity 0.35 g / l ph 3.58
total dry extract 29.50 g / l
In the 2015 harvest only 5,133 75cl bottles and 100 150 cl magnums were produced.
Grappa di Moscato Papillon - Gianluigi Orsini
This Moscato grappa, bottled by Gianluca and Andrea, was steam distilled according to Piedmontese tradition in copper stills. Subsequently, to enhance its organoleptic qualities, it was aged to mature and refine in oak barrels for over a year.
Distilled from the fermented skins of Moscato grapes. It has a golden appearance, with a velvety and full taste and the characteristic intense aroma of muscat.
Product bottled by: Alì di Poglio G. & A. snc
Barbera Grappa Laetita - Gianluigi Orsini
This Barbera grappa, bottled by the brothers Gianluca and Andrea, was steam distilled according to Piedmontese tradition in copper stills. Subsequently, to enhance its organoleptic qualities, it was aged to mature and refine in oak barrels for over a year.
Distilled from the skins of Barbera d'Asti grapes. After distillation, it rested in oak barrels, where it was enriched with the typical amber color. Intense and pleasant bouquet of vanilla and ripe fruit, soft and at the same time full and complete taste, perfect with chocolate. To be drunk in a large tulip glass, at a temperature between 16 and 18 ° C, in order to better appreciate the multiple nuances.
|Origin of raw materials||Sourced from third parties|
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