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Italy | Mazzei


這兩個星期實在忙得很,參觀完Champagne和Alsace,又到訪了德國Mosel和Rheingau,這幾個產區的校友頗多,幾乎每晚都有聚會,喝到半夜才睡,生活可說是多姿多彩~小女子也顧不了發文分享,只能在Instagram Story帶大家簡單遊歷 ❤️


In these 2 weeks, we finished the visits in Champagne and Alsace, and went to Mosel and Rheingau in Germany. Thanks to the alumni, we did enjoy the time!


回想起2月的意大利之旅也很難忘,我們最先就在Chianti參觀了Mazzei。


Throw back to February, we first visited Mazzei from Chianti in Italy.


Mazzei 家族早於十一世紀已在Tuscany扎根,與葡萄酒結緣,至今已有600年歷史,擁地650公頃(葡萄園佔110公頃),年產約700,000瓶酒,現由第24代Filippo Mazzei接手~當天就很高興能夠與他直接交流。


Mazzei family has been in Tuscany since XI century. With 600 years of history, Mazzei now owns 650 heaters of land including 110 heaters of vineyard, managed by 24th generation, Filippo Mazzei. The annual production is around 700,000 bottles.


Mazzei 於近10年將Sangiovese改為陳釀於大木桶而Cabernet Sauvignon和Merlot則使用小木桶,又於2017年開始釀造突出針對Castello di Fonterutoli三塊葡萄園風土特性的酒 - Vicoregio、Fonterutoli和Badiòla。


In the last 10 years, Mazzei uses more big barrels on Sangiovese and small barrels on Cabernet Sauvignon and Merlot. Starting from 2017, they also make wine highlighting the 3 terroirs from Castello di Fonterutoli. The wines named Vicoregio, Fonterutoli and Badiòla.

在15米深的大酒窖存放著3,000多個木桶,而那裏亦有天然流水岩壁,為酒窖保持濕度和溫度。


There are more than 3,000 barrels storing in the big wine cellar at 15 meters of depth. The natural water streams flowing through the naked rock wall helps to maintain the humidity and temperature of the wine cellar.

Wine Tasting Notes 酒評:


Ser Lapo 2018|FS 84+

以90% Sangiovese和10% Merlot混釀而成。除了黑莓果香,還散發著煙草、乾葉、森林氣息和一絲薄荷氣息。酒體適中,配以中等單寧和偏高酸度。入口帶酸櫻桃、黑莓和礦物味道,尾段略帶單寧苦澀感。


Made from 90% Sangiovese and 10% Merlot. Apart from black berry, there are tobacco, dried leave, earth and touch of mint aromas. The wine has medium-bodied, medium tannin and medium-plus level of acidity. On the palate, there are sour cherry, black berry and mineral flavours. Touch of tannin bitterness at after-taste.


Vicoregio 36 2018 | FS 86

採用了36款不同Biotype的Sangiovese,於法國木桶陳釀18個月釀製而成(50%新木桶)。


雲呢拿的甜香與紅莓和香辛混合。酒體偏厚,單寧感中等和酸度偏高。入口較為收儉,僅嘗到黑莓和些許甜香辛,整體完整。


Made from 36 different biotypes of Sangiovese.


Aromas of sweet vanilla, red berry and sweet spice. The wine has Medium-plus body, medium tannin and medium-plus acidity. It was a bit close on the palate, with just touch of black berry and sweet spice flavours.


Castello Fonterutoli 2018 | FS 87

100% Sangiovese於法國木桶陳釀而成(50%新木桶)。

散發著誘人的黑櫻桃和甜玫瑰花香。酒體中等,單寧感適中、酸度活潑,帶有香甜紅莓、香辛和礦物味道,表現優雅。


100% Sangiovese with 18 months ageing in French oak barrel (50% new barrel).


The wine has perfumed dark cherry and sweet rose petal aromas. Medium body, medium tannin and medium-plus lively acidity, with ripe red berry, sweet spice and mineral flavours. It is elegant.


Badiòla 2018 | FS 86+

100% Sangiovese於法國木桶陳釀16個月而成(30%新木桶)。香氣收儉,僅略帶莓果和乾葉氣息。酒體中等,單寧感和酸度均適中,結構良好。果風以黑果作主導,卻未算盛放。

100% Sangiovese with 16 months ageing in French oak barrel (30% new barrel). The aromas was a bit close, with berries and dried leave. Medium body, medium tannin and medium acidity, black fruits flavours dominated on the palate but not expressive.


Philip 2018 | FS 86

以100% Cabernet Sauvignon釀製而成。香氣收儉,帶有紅花和黑莓果香。酒體中等,單寧感適中而酸度相對突出。入口富黑莓和甜香辛味道,表現內儉。


100% Cabernet Sauvignon. Aromas was a bit close, with red flower and black berry. Medium-plus body, medium-plus tannin and medium-plus acidity. Black berry and sweet spice flavours on the palate. It needs more time to be more expressive.


Castello Fonterutoli 2006 | FS 88+

散發著乾布冧、薄荷、甜香辛和淡淡的玫瑰花香。酒體中等,單寧感強而酸度偏高,配以成熟黑莓、乾香料、煙絲和礦物味道,富複雜性和陳年能力。


Aromas of dried plum, mint, sweet spice and rose. Medium body, high tannin and medium-plus acidity, with ripe black berry, dried spice, tobacco and mineral flavours. The wine has complexity and ageing potential.


Siepi 2018 | FS 90

以50% Sangiovese和50% Merlot混釀而成。剛開瓶已散發出複雜香氣 - 黑莓、一絲煙草、乾葉、泥土和礦物氣息。入口單寧成熟,甜美可口,富有成熟的黑莓和甜香辛味道。整體表現強勁,擁有陳年能力。


Made from 50% Sangiovese and 50% Merlot. The aromas was complex even the bottle had just opened. Black berry, slightly tobacco, dried leave, earth and mineral sensation on nose. Ripe tannin, juicy black berry with sweet spice on the palate.the wine is strong and powerful, with ageing potential.


參觀過後,我們還到了Mazzei的餐廳吃午飯。

After the visit, we went to have lunch at their restaurant.









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ABOUT FINNA

Hong Kong Wine Professional

OIV Master of Sciences in Wine Management 

DipWSET in Wines & Spirits • Level 3 Award in Sake

French Wine Scholar • Spanish Wine Scholar
Awardee of Alexandre Yersin Excellence Scholarship

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