领红酒豆
帕斯卡克雷蒙酒庄萨维尼伯恩干白葡萄酒2016
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帕斯卡克雷蒙酒庄
DOMAINE PASCAL CLEMENT
酒庄故事
Born to a family of wine makers whose Domaine was created in 1950, Pascal Clement has over 20 years' experience when it comes to vineyards and wine. He started his own business in 2012.
From childhood, Pascal is has been nurtured in the Burgundy region, which he learned to respect before he started working it. His time spent amongst the leading Domaines and wine merchants gave him experience and expertise.
Now, he is passionate about creating his own Appellations, based on one key philosophy: quality of the wines and respect for the terroir.
Pascal Clement lives and works in Savigny-les-Beaune. A building dating from 1850, with a splendid arched cellar, gives him a capacity of 200 barrels. A winery has been created and equipped with stainless steel vats.
酒庄葡萄园
To capture the terroir's very essence, the vine must be nourished by its soil, its geology, its exposure and its micro-climate. I have selected my plots based on all these criteria.
In Burgundy, limestone is very common. The very nature of soils produces wines that combine freshness, minerality and complexity. The philosophy is: respect for the terroir. Most of them have turned to organic farming, some even to biodynamics.
The maturity of the grapes frequently. The grapes are carefully picked by harvesters and placed in 15kg crates.
酿造理念
For white wine, Pascal Clement vinifies in the most natural way possible. The vinification of white wines starts with direct pressing of whole bunches, followed by static clarification in stainless steel vats for 10 to 12 hours. Then, the grape juice is put into barrels, which have been used for 1 to 3 wines, by gravity for alcoholic fermentation to start in the barrels. Pascal Clement's special touch is to let the natural yeasts work their magic.
For red wine, the harvest is vatted after sorting, with 30% whole bunches. Alcoholic fermentation lasts 20 to 25 days, always with the grape's natural yeasts. Then the marc is removed before for pressing. The wines are then clarified over a few days before being put into barrels.
Ageing lasts 12 to 16 months, and is subject to regular tastings and analytical monitoring. Ageing criteria are decisive and vary according to the terroir; the aim is for the wine to be at its peak before it is bottled.
Once ageing is finished, the wines are racked to combine barrels from the same Appellation in stainless steel vats, where they are left to blend together for 1 to 2 months until bottling.
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