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/ Fl. 0,75 L
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Datenblatt

TypRotwein
Region
Rebsorten
Produzent
AllergiehinweisEnthält Sulfite
Alkoholgehalti13,5%

Lagern oder trinken

Zwischen 14º C und 16º C servieren

Bewertungen und Auszeichnungen

201993 PK
201893 PK
201792? PK
201693 PK17 JR93 SK
201592+ PK
201492 SK
PK: ParkerJR: Jancis robinsonSK: Suckling

Weinkritiker BewertungenBewertungen von Parker und Jancis Robinson

The 2016 Emma Zuccardi Bonarda was produced with a mixture of grapes from San Pablo (41%) and Altamira (59%) cropped from a low-yielding year (the lowest on record) that delivered wines with moderate alcohol and very good freshness. It fermented in concrete vats, including malolactic, and the aging was in concrete too. It has a spectacular nose of herbs, some spices and something earthy, austere and with moderate ripeness. If the nose is spectacular, the palate is not far off, with incredibly refined tannins for the variety and great liveliness and freshness. I don't think I've ever tried a better Bonarda than this. 12,000 bottles were filled in February 2017.

— Luis Gutiérrez (29.6.2018)Robert Parker Wine Advocate Jahrgang 2016 - 93 PARKER

Very dark. Lifted and intense ripe wild dark-red fruit. Soft tannins but great freshness and real elegance. Totally fluid in the mouth. Peppery and so alive and jumping up and down with life. But the fruit is dark and refined, it just can’t help being playful. Lovely dark/rocky fruit but silky texture. Elegant yet also playful, with plenty of fruit.

— Julia Harding (5.3.2017)JancisRobinson.com Jahrgang 2016 - 17 JANCIS ROBINSON

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Vinifikation

Material zur WeinbereitungBeton

Weinberg

Paraje Altamira y San Pablo

BodenSchwemmlandböden / Sandiger Lehm / Kies in der Tiefe
Höhe1.100,00 Meter

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