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一切始於1996年，來自Bergamo的工業家Paolo Radici在附近的山野尋找一個寧靜地方休息，當時他在家族生意Radici Partecipazioni擔當重要角色，然後在沒有期望下於Franciacorta遇上了機會。
由Arturo Benedetti Michelangeli擁有，位於Erbuscothe路邊老村莊求售，Arturo是1900年代來自Brescia的著名鋼琴家。建築物位於山丘上，俯視山下獨特的葡萄田，面積十公頃。眼前似曾相識的畫面重燃他的兒時夢想，就是由一個熱愛飲酒的鑑賞家，搖為一身成為懂釀酒的生產者。
香檳區和布根地區培植的Chardonnay 80%及Pinot Noir 20%
It all started in 1996 when Paolo Radician indutrialist from Bergamo, was seeking a quiet retreat somewhere in the nearby hillside while still playing a key role in the family business, Radici Partecipazioni, that he came across an unexpected opportunity in Franciacorta.
Just down the road from Erbuscothe old estate belonging to Arturo Benedetti Michelangeli was up for sale. The latter, a pianist from Brescia, considered one of the finest musical talents of the 1900’s.The building is situated on a hillock overlooking a morainic landscape: and here it was, the vineyard kingdom, ten hectares, a unique cru. A coaxing image that rekindles his boyhood dream: to make wine and grow from being a fervent connoisseur to an actual wine producer.
Not too far away from the house the work started on the cellar, traditionally styled and in total keeping with the surroundings. The spacious basement rooms allow for vinification and fermentation with the best possible technological support while upstairs cozy wine tasting rooms were constructed.
The type of soil in the vineyard, poor yet variegated; it faces north-west thus delaying the ripening of the grapes so that the harvest is in a cooler period of the year. No compromises regarding yield per hectare, as the maximum limit is fixed at 55 quintals of grapes.
Country of Origin:
Chardonnay 80%and Pinot Noir 20% from Burgundy clones.
Harvestby hand in boxes with manual selection of bunches before pressing. It starts the first week of September. Soft pressing of whole grapes and initial fermentation in thermo-conditioned stainless steel tanks at a temperature of 15-16C. A small part, about 20%, ferments in French oak barrels.
Blend of Chardonnay and Pinot Noir base wines.
Refermentation in the bottle:
Obtained with Franciacorta method in the company’s underground cellars. Maturation for at least twenty-four months on lees before disgorging.
Light straw yellow with greenish reflections. Fine, continuous and persistent with a good dense foam.Aroma is rich, strongand fine, slightly ripe fruit aromas of pineapple, red apple and winter pear, white citrus flowers, with shade of lime blossom, candied orangepeeland wild rose jam, light sensations of Mediterranean spicie, honey from yellow flowers and biscuit which fades into vanilla. Expressive well-balancedflavours, soft and with a well balance acidityto a valid structure.
Persistent and long after-taste whichwith nutty red fruit and yellow flower notes which blend to a pleasant vanilla sensation.