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同款商品特價
維嘉西西里雅酒廠 秋收''醴讚''紅酒
VEGA-SICILIA Unico
商品編號:13F040002-25B170004
售價:$ 請洽詢客服/瓶
ES3OMVS14
西班牙-維嘉西西里雅酒廠
-斗羅河產區
-秋收''醴讚''紅酒
VEGA-SICILIA Unico,
DO-Ribera del Duero, Spain
產區/Region：
Ribera del Duero
品種/Grapes：
94 % Tinto Fino and 6 % Cabernet-Sauvignon
酒質/Tasting Notes：
酒精濃度/ Alcohol：
14%
適飲溫度/ Serving temperature：
18~22℃
建議搭配/ Food matches：
與北京烤鴨等中國名菜或是西班牙海鮮飯等西式料理搭配均得宜。
It is a good choice whether it is paired with meat (such as sirloin steak, charcoal-grilled lamb legs), game, pasta, white sauce dishes or soups. You can also be bold and try cod cooked in sauce.
得獎紀錄/Score：
所有產品之價格、年份、外觀皆以實際產品為準，建議購買前來電確認。
西班牙-維嘉西西里雅酒廠
-斗羅河產區
-秋收''醴讚''紅酒
VEGA-SICILIA Unico,
DO-Ribera del Duero, Spain
產區/Region：
Ribera del Duero
品種/Grapes：
94 % Tinto Fino and 6 % Cabernet-Sauvignon
酒質/Tasting Notes：
Vega Sicilia 酒莊佔地約 1,000 公頃。其中，210 畝為葡萄樹，擁有 19 種不同類型的土壤，分為 64 個地塊，每個地塊都有其獨特的特徵。杜羅河的影響和時間的流逝對這些土壤的非凡發展起到了決定性的作用。
2014年產量豐收，綠剪和間苗必須更加嚴格。但今年，當天氣狀況良好時，我們的收穫通常在數量和品質上都會很豐厚。這 40 公頃土地上收穫的葡萄用於 Unico 酒莊，並在橡木桶和瓶中陳釀至少 10 年，這是世界上陳釀期最長的葡萄酒之一。第一階段，我們採用225公升的法國和美國橡木桶來對葡萄酒進行塑形；第二階段，我們使用22000公升的木桶。這是一個漫長而複雜但美妙的釀酒過程，因為隨著時間的推移，葡萄酒會呈現出無限的細微差別、精確度、質地和深度。由於這片令人驚嘆的風土和獨特的陳釀工藝，我們的葡萄酒在成熟過程中變得永恆。
2014 年份的葡萄酒給人的第一印像是香氣較為柔和，但口感卻豐富、醇厚、甜美。這是一款結構良好、口感柔滑、濃鬱細膩的葡萄酒。現在喝起來是一種樂趣，但隨著它在瓶中不斷演變，它將永遠留在人們的心中。2014年份僅生產104,604瓶(波爾多瓶)，適當的保存，可陳年40~60年。
The Vega Sicilia estate covers about 1,000 hectares. Of these, 210 are under vine, with 19 different types of soil, divided into 64 plots with their own unique characteristics. The influence of the Duero River and the passage of time have played a decisive role in the extraordinary development of these soils.
Given the abundant production in 2014, green pruning and crop thinning had to be more stringent. But years like this, when the weather is on our side, are usually generous in terms of both quantity and quality. The grapes from these 40 hectares are harvested for Unico and aged for at least 10 years in oak and in bottle, one of the longest ageing periods in the world. In the first stage, we use 225-litre French and American oak barrels to shape the wine; and in the second stage, we use 22,000-litre wooden vats. It is a long and complex but nevertheless wonderful process of wine construction, as the wine takes on infinite nuances, precision, texture and depth over time. Thanks to this amazing terroir and unique ageing, our wines become eternal as they mature.
The first impression on the nose is more subdued in the 2014 vintage, but the palate is ample, rich and luscious. This is a wine with structure while also silky in texture, with concentration as well as finesse. It is a pleasure to drink it now, but it will be timeless as it evolves in the bottle.
This wine is suitable for drinking now, but it can be cellared for 40 - 60 years if stored in optimal conditions: 12-14 ºC / 54-57 ºF and 60 % relative humidity. 104,604 standard Bordeaux bottles, 3,612 Magnum, 356 Double Magnum, 50 Imperial and 5 Salmanazar.
Given the abundant production in 2014, green pruning and crop thinning had to be more stringent. But years like this, when the weather is on our side, are usually generous in terms of both quantity and quality. The grapes from these 40 hectares are harvested for Unico and aged for at least 10 years in oak and in bottle, one of the longest ageing periods in the world. In the first stage, we use 225-litre French and American oak barrels to shape the wine; and in the second stage, we use 22,000-litre wooden vats. It is a long and complex but nevertheless wonderful process of wine construction, as the wine takes on infinite nuances, precision, texture and depth over time. Thanks to this amazing terroir and unique ageing, our wines become eternal as they mature.
The first impression on the nose is more subdued in the 2014 vintage, but the palate is ample, rich and luscious. This is a wine with structure while also silky in texture, with concentration as well as finesse. It is a pleasure to drink it now, but it will be timeless as it evolves in the bottle.
This wine is suitable for drinking now, but it can be cellared for 40 - 60 years if stored in optimal conditions: 12-14 ºC / 54-57 ºF and 60 % relative humidity. 104,604 standard Bordeaux bottles, 3,612 Magnum, 356 Double Magnum, 50 Imperial and 5 Salmanazar.
酒精濃度/ Alcohol：
14%
適飲溫度/ Serving temperature：
18~22℃
建議搭配/ Food matches：
與北京烤鴨等中國名菜或是西班牙海鮮飯等西式料理搭配均得宜。
It is a good choice whether it is paired with meat (such as sirloin steak, charcoal-grilled lamb legs), game, pasta, white sauce dishes or soups. You can also be bold and try cod cooked in sauce.
得獎紀錄/Score：
所有產品之價格、年份、外觀皆以實際產品為準，建議購買前來電確認。
酒廠 winery 發表品酒心得
維嘉西西里雅酒廠 VEGA-SICILIA
西班牙國寶級酒廠 維嘉西西里亞酒廠。故事的起源要回到1848年，Toribio Lecanda買下了約800公頃的土地，開啟了維嘉西西里亞的傳奇。園區早期主要的經營重心在於畜牧、穀物、果樹種植與陶器製作等，直到1864年由Toribio的兒子Don Eloy Lecanda y Chaves接手經營後，才開始耙地、種植。Eloy不僅僅栽種本地的格納希 (Garnacha)與田帕尼歐(Tempranillo)品種，更從法國購買了18,000株葡萄，包含卡本內・蘇維濃、梅洛、馬爾貝克、甚至黑皮諾品種。
1915年，酒廠正式以維嘉西西里亞酒廠的名義推出5款葡萄酒：UNICO紅酒、無年份的UNICO RESERVA ESPECIAL、UNICO白酒（1947年起停產）、VALBUENA 5°以及 VALBUENA 3°（最後生產年份為1987）。1929年在巴塞隆納世界博覽會(Exposicion Universal de Barcelona)中，維嘉西西里亞酒廠的旗艦酒款UNICO以1917與1918兩個年份贏得榮譽大獎，打響了酒廠的知名度。
目前維嘉西西里亞酒廠的葡萄園種植面積約為250公頃（其中50公頃園區劃分給同集團的ALIÓN酒廠使用），分為南北兩部分，北邊靠近斗羅河岸，土壤以黏土和砂質土為主，南邊則多為面北的山坡地，土壤含有許多石灰質。維嘉西西里亞酒廠內的葡萄藤平均樹齡為35年（超過60年的葡萄藤將會拔除重種），每公頃種植約2,200株葡萄，平均產量不超過2,000公升。
2010年9月，維嘉西西里亞酒廠啟用最新建造的釀酒窖，酒廠旗下紅酒的培養方式相當特殊，發酵完成後會將酒液移至7,000~20,000公升的大木槽熟成約10個月，接著移入小型橡木桶中繼續熟成，最後再移回大木槽中進行約3~4年的最後培養階段，全程的橡木桶培養時間約為7年，裝瓶後再經3年的瓶中熟成才上市。
1982年，Alvarez家族購入維嘉西西里亞酒廠，除專心致力於維嘉西西里亞酒廠的品牌經營外，也不斷的擴展其葡萄酒王國的版圖，在本區重建了ALIÓN酒廠，並在多羅、里奧哈以及匈牙利托凱區都有投資。維嘉西西里亞酒廠的盛名並非一蹴可及，而是經過了不斷的沿革、努力耕耘才造就了今日西班牙葡萄酒歷史上神秘且美麗的傳奇。
1915年，酒廠正式以維嘉西西里亞酒廠的名義推出5款葡萄酒：UNICO紅酒、無年份的UNICO RESERVA ESPECIAL、UNICO白酒（1947年起停產）、VALBUENA 5°以及 VALBUENA 3°（最後生產年份為1987）。1929年在巴塞隆納世界博覽會(Exposicion Universal de Barcelona)中，維嘉西西里亞酒廠的旗艦酒款UNICO以1917與1918兩個年份贏得榮譽大獎，打響了酒廠的知名度。
目前維嘉西西里亞酒廠的葡萄園種植面積約為250公頃（其中50公頃園區劃分給同集團的ALIÓN酒廠使用），分為南北兩部分，北邊靠近斗羅河岸，土壤以黏土和砂質土為主，南邊則多為面北的山坡地，土壤含有許多石灰質。維嘉西西里亞酒廠內的葡萄藤平均樹齡為35年（超過60年的葡萄藤將會拔除重種），每公頃種植約2,200株葡萄，平均產量不超過2,000公升。
2010年9月，維嘉西西里亞酒廠啟用最新建造的釀酒窖，酒廠旗下紅酒的培養方式相當特殊，發酵完成後會將酒液移至7,000~20,000公升的大木槽熟成約10個月，接著移入小型橡木桶中繼續熟成，最後再移回大木槽中進行約3~4年的最後培養階段，全程的橡木桶培養時間約為7年，裝瓶後再經3年的瓶中熟成才上市。
1982年，Alvarez家族購入維嘉西西里亞酒廠，除專心致力於維嘉西西里亞酒廠的品牌經營外，也不斷的擴展其葡萄酒王國的版圖，在本區重建了ALIÓN酒廠，並在多羅、里奧哈以及匈牙利托凱區都有投資。維嘉西西里亞酒廠的盛名並非一蹴可及，而是經過了不斷的沿革、努力耕耘才造就了今日西班牙葡萄酒歷史上神秘且美麗的傳奇。
Spain's national treasure winery, Vega Sicilia Winery. The origin of the story goes back to 1848, when Toribio Lecanda bought about 800 hectares of land, starting the legend of Vega Sicilia. The main focus of the park's early operations was on animal husbandry, grain, fruit tree planting and pottery making. It was not until 1864 when Toribio's son Don Eloy Lecanda y Chaves took over the business that harrowing and planting began. Eloy not only grows local Garnacha and Tempranillo varieties, but also buys 18,000 grapes from France, including Cabernet Sauvignon, Merlot, Malbec and even Pinot Noir.
In 1915, the winery officially launched five wines under the name of Vega Sicilia Winery: UNICO red wine, non-vintage UNICO RESERVA ESPECIAL, UNICO white wine (discontinued in 1947), VALBUENA 5° and VALBUENA 3° (the last production year was 1987). In 1929, at the Barcelona Universal Exposition (Exposicion Universal de Barcelona), Vega Sicilia's flagship wine UNICO won the Grand Prix for its 1917 and 1918 vintages, which made the winery famous.
Currently, the vineyard planting area of Vega Sicilia Winery is about 250 hectares (of which 50 hectares are allocated to the ALIÓN winery of the same group), divided into two parts, north and south. The north is close to the Douro River bank, and the soil is mainly clay and sandy soil. The south is mostly north-facing hillsides, and the soil contains a lot of lime. The average age of the vines at the Vega Sicilia winery is 35 years (vines over 60 years old are pulled out and replanted), with approximately 2,200 vines planted per hectare and an average yield of no more than 2,000 liters.
In September 2010, Vega Sicilia Winery opened its newly built winery. The winery's red wine has a very special cultivation method. After fermentation, the wine will be moved to large wooden vats of 7,000 to 20,000 liters for aging for about 10 months, then moved to small oak barrels for further aging, and finally moved back to the large wooden vats for the final cultivation stage of about 3 to 4 years. The entire oak barrel cultivation time is about 7 years, and after bottling, it will be aged in the bottle for another 3 years before being released to the market.
In 1982, the Alvarez family purchased the Vega Sicilia winery. In addition to focusing on the brand management of the Vega Sicilia winery, they also continued to expand the territory of their wine empire, rebuilt the ALIÓN winery in the region, and invested in Douro, Rioja and Tocay, Hungary. The fame of Vega Sicilia Winery was not achieved overnight, but the result of continuous evolution and hard work to create the mysterious and beautiful legend in the history of Spanish wine today.
今日瀏覽人數：1915 總瀏覽人數：45707736
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