美食记超性价比精品团购--Tommasi Valpolicella Classico Superiore Ripasso 2010 (意大利托马斯酒庄瑞帕索瓦尔普利切拉经典特酿)，WS88, WE89, GR 2 Glass
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| 原价 | 折扣 | 节省 |
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| ￥680 | 4.3折 | ￥382 |
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0瓶已购买 还差12瓶达到最低购买瓶数 |
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本单详情
酒庄介绍：
1902年托马斯酒家开始在瓦尔切拉地区种植葡萄，并在维罗纳省其它地区的也成为重要角色。该酒庄致力于传统酿酒法并且敢于创新。托马斯葡萄酒体现出对土地的热爱，并孜孜不倦为酿造卓越的葡萄酒而继续努力着
葡萄品种:
科维纳(Corvina)70% 洛蒂涅拉(Rondinella)25% 莫利娜拉(Molinara) 5%
酿造工艺：
二次发酵阿马罗内的果渣
在65公升的Slavonic橡木桶中搁置18个月直至成熟
酒精度：13%
品酒辞：
色泽： 深宝石红
香气： 浓郁辛辣的香料味中略带一些葡萄干的香味
口感： 酒体饱满，口味浓郁集中，有甜樱桃的风味，口感均衡
食物配搭：肉类，野味，芝士
适饮温度： 18℃
所获奖项：《意大利葡萄酒年鉴》：非凡
陈年能力：5-7 年
Valpolicella Ripasso Classico wines are produced under the Valpolicella Ripasso DOC, specifically from grapes grown within the traditional classico vineyard area of the Valpolicella (Valley of Many Cellars).
Valpolicella Ripasso wines are more complex than their regular Valpolicella counterparts, and are generally higher in tannins due to the ripasso production process used: the wines are re-fermented on the pre-fermented, tannin-rich skins of grapes used to make the area dried-grape passito wines (see Recioto della Valpolicella and Amarone della Valpolicella).
Because Valpolicella wines have traditionally been light in body, local winemakers have employed various techniques to create greater depth and complexity. The passito and ripasso methods have been the most successful by far. The former is used in Recioto della Valpolicella and Amarone della Valpolicella, and the latter used to make Valpolicella Ripasso.
Valpolicella is the most famous red wine to come out of the Veneto wine region in north-eastern Italy (Bardolino is the only other contender). The defining character of all quality Valpolicella is its fragrant, tangy cherry aroma, a quality which is carried through into the ripasso wines, particularly those from the classico viticultural areas.
Valpolicella Ripasso is a fruity, complex red wine from the Valpolicella viticultural zone of Veneto, north-eastern Italy. Because Valpolicella wines generally lean towards the lighter end of the scale, for centuries the local winemakers have employed various techniques to improve the depth and complexity of their cuvees. The passito and ripasso methods have been the most successful: the former is used in the Recioto della Valpolicella and Amarone della Valpolicella, while the latter is used to make Valpolicella Ripasso.
For a passito wine, the grapes are dried out for weeks or even months prior to fermentation, during which time their natural sugars and flavors become sufficiently concentrated to produce deeper, more alcoholic wines. The ripasso method is to re-pass (re-ferment) the passito grapes with standard Valpolicella wine, creating a deeper, more character-laden result. The style was granted its own independent DOC title in 2007.
Valpolicella is the most famous red wine to come out of the Veneto wine region in north-eastern Italy (Bardolino is the only other contender). The defining character of all quality Valpolicella is its fragrant, tangy cherry aroma, a quality which is carried through into the ripasso wines.
美食记团购活动规则：
一．会员优惠享受
1.一级庄庄主，在团购价格的基础上，再享受8.5折扣。
2.二级庄庄主，在团购价格的基础上，再享受9.0折扣。
3.三级庄庄主，在团购价格的基础上，再享受9.2折扣。
4.四级庄庄主，在团购价格的基础上，再享受9.5折扣。
5.五级庄庄主，在团购价格的基础上，再享受9.8折扣。
6.五级庄以下会员，暂时没有折扣。
折扣幅度定期会发生变化，请会员们留意。
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