Der Rosso di Montalcino La Cerbaiola von Salvioni ist ein charaktervoller Rotwein aus 100 % handgelesenen Sangiovese-Trauben, gewachsen auf sonnenverw\u00f6hnten H\u00fcgeln s\u00fcd\u00f6stlich von Montalcino (420-440 m NN) und bel\u00fcftet vom Libeccio. Nach der Handlese fermentiert der Most spontan mit einheimischen Hefen in temperaturkontrollierten Edelstahltanks. Die malolaktische G\u00e4rung schlie\u00dft bis Ende des Jahres ab. Anschlie\u00dfend reift der Wein 12 Monate in gro\u00dfen slawonischen Eichenf\u00e4ssern, gefolgt von mindestens 6 Monaten Flaschenreife, bevor er freigegeben wird. <\/p>\n
Im Glas strahlt der La Cerbaiola in leuchtendem Rubinrot. Das Bouquet verw\u00f6hnt mit saftigen Noten roter Kirschen und Himbeeren, getragen von feinen Gew\u00fcrznuancen, Veilchen und einer dezenten Kr\u00e4uterfrische. <\/p>\n
Am Gaumen entfaltet sich lebendige Frische, umspielt von geschmeidigen Tanninen. Eine saftige Fruchtexplosion f\u00fchrt in einen langen, eleganten Abgang, in dem sich Ankl\u00e4nge von Lakritz und getrockneten Kr\u00e4utern harmonisch vereinen. <\/p>\n
Genie\u00dfen Sie den Rosso di Montalcino La Cerbaiola zu Pasta mit Wildragout, gegrilltem Lamm oder gereiftem Pecorino. Auch zu w\u00fcrzigen Antipasti und herzhaften Schmorgerichten ist er ein vollendeter Begleiter. <\/p>\n
Zutaten: Sangiovese Trauben, Schwefeldioxid Durchschnittliche N\u00e4hrwerte pro 100ml: Energie 300 kJ (72 kcal), Fett 0 g (davon ges\u00e4ttigte Fetts\u00e4uren 0 g), Kohlenhydrate 0,8 g (davon Zucker 0,6 g), Eiwei\u00df 0,1 g, Salz 0 g. Kann Spuren von rektifiziertem Traubenmostkonzentrat (RTK), Weins\u00e4ure, Zitronens\u00e4ure, Kaliumbitartrat, Eiwei\u00df und Gelatine enthalten.<\/p>\n","protected":false},"excerpt":{"rendered":"
Der Salvioni La Cerbaiola Rosso di Montalcino ist ein italienischer Rotwein vom Weinhersteller Salvioni. Er kommt aus der Region Toskana und ist gekeltert aus 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