{"id":7796,"date":"2021-10-11T15:35:13","date_gmt":"2021-10-11T13:35:13","guid":{"rendered":"http:\/\/vinkompassen.se\/?post_type=campaign&p=7796"},"modified":"2021-10-11T15:35:13","modified_gmt":"2021-10-11T13:35:13","slug":"quercia-al-poggio","status":"publish","type":"campaign","link":"https:\/\/vinkompassen.se\/kampanj\/quercia-al-poggio\/","title":{"rendered":"Quercia Al Poggio"},"content":{"rendered":"

En ekologisk italiensk klassiker till pizzan och pastan!<\/h1>\n

Quercia al Poggio \u00e4r v\u00e4l sammansatt – ett vin i traditionell stil av m\u00f6rka och r\u00f6da k\u00f6rsb\u00e4r, cedertr\u00e4, kryddor och diskret ekfatskarakt\u00e4r. Fylligt och runt med eleganta tanniner och en medelh\u00f6g syra som ger en v\u00e4l avv\u00e4gd balans.<\/p>\n

 <\/p>\n

Betyg 6 av 6<\/strong><\/em> – SvD, juni 2021<\/p>\n

”Bra k\u00f6p”<\/strong><\/em> – Allt om Vin, nr 6 2021<\/p>\n

Betyg 4 av 5<\/strong><\/em> – G\u00f6teborgsposten 2021<\/p>\n

Tillverkning & lagring<\/h4>\n

Varje ving\u00e5rd vinifieras separat och j\u00e4sningen startar i temperaturkontrollerade st\u00e5ltankar. Malolaktisk \u00f6verg\u00e5ng sker naturligt och gradvis i cementtankar. Skalmaceration sker 20-25 dagar. Racking och buteljering sker i fas med m\u00e5nen. Vinet buteljeras med gravitation och utan filtrering. Vinet lagra i ca 18 m\u00e5nader i b\u00e5de nya och gamla 500-liters ekfat och d\u00e4refter ytterligare minst 6 m\u00e5nader p\u00e5 flaska.<\/p>\n

Passar till<\/h4>\n

Servera g\u00e4rna vinet vid 16 grader till traditionell italiensk mat s\u00e5som vildsvinsragu med pasta, Osso Bucco eller en Carpaccio med pinjen\u00f6tter och v\u00e4llagrad parmesan. Vinet vinner p\u00e5 att f\u00e5 syre en stund innan servering.<\/p>\n

Om producenten<\/h4>\n

Quercia al Poggio \u00e4r en liten och oerh\u00f6rt vacker vinegendom bel\u00e4gen i hj\u00e4rtat av regionen Chianti i Toscana. P\u00e5 en kulle 400 meter \u00f6ver havet i natursk\u00f6na Barberino val d’Elsa \u00e4r ving\u00e5rdarna planterade s\u00e5 att vindarna h\u00e5ller temperaturen nere och druvorna f\u00e5r mogna i lugn takt.<\/p>\n

Egendomen som tidigare var ett kloster som h\u00e4rstammar fr\u00e5n 1800-talet \u00e4gs sedan ett par generationer av familjen Rossi. Sedan 1997 produceras h\u00e4r Chianti Classico enligt biodynamiska principer av paret Michela och Vittorio Rossi. Dom genomgick \u00e4ven processen f\u00f6r att f\u00e5 ving\u00e5rdarna ekologiskt certifierade, vilket blev f\u00e4rdigt fr\u00e5n \u00e5rg\u00e5ng 2010.<\/p>\n

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