Mionetto, MO Sergio & Henkell

又被點名… =__=
2011/3/19 & 2011/4/14 @孔雀
14d6e2535d6281

Mionetto & Henkell
(Thanks for the courtesy of Catherine :D)

未成年請勿飲酒,飲酒過量有礙身體健康。

Mionetto Prosecco DOC Treviso Brut


100% Glera

Pale- straw color, light green hue. Tiny bubbles, not so active, not so many.

Medium- nose. Peach, longan, light floral, light melon, mineral, light white raisin.

Tiny bubble contributes smooth mouthfeel, with pear, green apple and light nuts flavors. Light and fresh palate.



100% Glera 釀製

淡稻草色,帶有些微綠色色澤。細小的泡泡,量不多且不是太活力豐沛。

中等偏弱的香氣,白桃、龍眼、淡淡花香、淡淡瓜香,還有白葡萄乾與礦石風味。

細小的泡泡帶來的柔細口感裡頭有著梨子、青蘋果和淡核果類香味。輕盈清新。


Mionetto Valdobbiadene DOCG Prosecco


100% Glera.

Pale- straw. Bubbles are similar to previous Treviso.

Light butter, peach, litchi, lemon, melon, mineral noses.

Palate is stronger than previous one, and also shows better acidity. Pear, apple, grapefruit, and light peach sweetness.



一樣是 100% Glera.

淡稻草色。氣泡跟前一款差不多。

香氣帶有淡奶油香、桃子、荔枝、萊姆、瓜果、礦石味道。

入口可以感覺到比前者要來的重一些,且酸度的表現更好。梨子、蘋果、葡萄柚,以及淡淡的桃子甜味。


Mionetto Vivo Dolce White


Pinot Blanc, Chardonnay, Verduzzo, Riesling and Sauvignon Blanc.

Pale straw. Bubble is a bit larger than Prosecco.

Peach, apple, light floral honey and light raisin in nose.

Palate contains lemon tonic water, green apple, peach, mineral. The medium- acidity gives good balance with the sweetness.



淡稻草色。氣泡比前面的 Prosecco 稍微大一些

桃子、蘋果、淡淡花蜜香味以及一些葡萄乾味道。

入口有類似黑松汽水、青蘋果、桃子與一些礦石味道。中等偏弱的酸度和甜味達成不錯的平衡。


Mionetto Moscato Dolce White


100% Moscato (should be Moscato Bianco, the most common variety for sparkling)

Pale straw. Less bubbles than previous.

Typical Moscato. Litchi, longan, peach, light rose nose in palate and nose.



100% Moscato (應該是 Moscato Bianco)

淡稻草色。氣泡比前者來得少。

典型的 Moscato ,荔枝、龍眼、白桃以及些微玫瑰味道。


MO Sergio Rose Extra Dry


Medium+ pink. Bubbles are similar to the Prosecco.

Medium+ nose. Concentrated strawberry. Light peach, light honey and light citrus. The palate flavors are consistent to the nose, with medium, well-balanced, and crisp acidity. Great sparkling.



中等偏深的粉紅色。氣泡的狀況跟 Prosecco 差不多。

明顯的草莓味道,還有白桃、些微的蜂蜜以及柑橘味道。口中的風味呈現與香氣相當一致,搭配均衡清爽的酸度很棒。做得相當好的氣泡酒。


MO Sergio White Extra Dry


In the past, the regulations are not so strict as today, so a Prosecco sparkling can be made from a cuvee of Prosecco and many other varieties . And this sparkling follows the ancient cuvee: Prosecco (Glera), Bianchetta Genovese (Albarola), Verdiso, and Chardonnay. Wine region is Prosecco di Conegliano-Valdobbiadene, but this sparkling is neither a DOC nor a DOCG wine, due to that Prosecco now is made only from Glera variety.

Pale straw. Bubbles are similar to the Prosecco.

Peach, honey, apple and dry prunes in the medium nose. Peach, pineapple, honey and citrus in the palate with crisp acidity. Good sparkling, but a bit behind of the Rose in my opinion.



過去 Prosecco 氣泡酒因為相關規範沒有那麼嚴格的關係,所以除了使用 Prosecco 葡萄之外,還可以混合其他品種。而這款氣泡酒的作法就是遵照古法,在 Glera (Prosecco) 之外還用了 Chardonnay, Verdiso, Bianchetta Genovese (Albarola)。產區雖然是掛 Prosecco di Conegliano-Valdobbiadene ,但這並不是一款 DOC/DOCG 的酒,因為並不是 100% Glera 釀造。

淡稻草色。氣泡的狀況跟 Prosecco 差不多。

香氣有白桃、蜂蜜、蘋果還有梅仔乾。入口還可以感受到鳳梨及清爽的酸度。也是不錯的氣泡酒,但是我自己覺得比起 Rose 要差一點點。


Henkell Trocken


A cuvee of various varieties, which mainly include Pinot Noir, Chardonnay, Riesling and Chenin Blanc.

Pale+ blond. Small, but not very very bubbles.

Apple, Pear, light daisy, notable mineral, and light vanilla.

Active palate includes light honey, unripe apple, and a savory flavor hint of seaweed. A hint of not-well-balanced alcohol note.



由許多葡萄品種混調而成,主要有Pinot Noir, Chardonnay, Riesling 和 Chenin Blanc.

淡金黃色。氣泡小,但不是太多。

香味有蘋果、梨子、些微的菊花、明顯的礦石以及淡淡的香草味道。

新鮮活潑的口感。蜂蜜、未熟的蘋果、礦石,還有一點海苔味道。酒精和其他味道有點不夠均衡而稍稍突顯出來,可惜。


Henkell Trocken Kardinal


“Kardinal” means “cardinal” in English. So, literally, this is a red sparkling, which is a rare type on the market.

Blaufrankisch + Zweigelt varieties.

Deep ruby color.

Blue berry, black cherry, light honey, light plastic pipe and light plastic glue with the hint of smoky leather. With the temperature is higher, the underneath green pepper aroma shows up, and the smoky leather becomes more perceivable.

Medium- tannin, which is not so notable as the temperature is low. Black berry, black cherry, cinnamon, raw meat, fur, mandarin medicine and smoky leather in the palate. An interesting sparkling.



德文的”Kardinal”就是cardinal,中文叫做樞機主教,因為服裝顏色的關係,又叫做紅衣主教。所以,這是個紅氣泡酒。深紅的顏色。

藍莓、黑櫻桃、淡蜜香、些微塑膠水管與黏著劑味道,另外還有很淡的煙燻皮革味。但當溫度升高後,出現了青椒味道,此外原本的煙燻皮革味道也變得更明顯。

中等的單寧,溫度低的時候較難察覺。入口有黑莓、黑櫻桃、肉桂、生肉、毛皮、中藥以及煙燻皮革味道。算是很有趣的一隻紅氣泡酒。



Other Stories…

The followings are some other informations, but I won’t translate them into Chinese, because my Chinese typing speed is now behind English typing. Besides, it’s also time consuming.

Henkell & Co. Sektkellerei KG is founded by Adam Henkell in 1832, started as a wine merchant store. In 1856, Adam began sparkling wine making. And his grandson, Otto, breakthrough the national and international market with the first brand name, Henkell Trocken. In 1945, the last year of WWII, Henkell became one of the most important sparkling wine company in Germany. In 2007, Henkell acquired Ukrainskoye in Kiev and Mionetto in Italy, so that it became the 2nd largest sparkling wine company in the world, behind LVMH. However, in 2010, Henkell became the largest one.

Prosecco is actually a wine region, and sparkling wines are named as Prosecco, which is the major competitor of Champagne. The method of making Prosecco is Charmat method, but Charmat method is actually invented by Federico Martinotti, not Eugène Charmat. Martinotti invent this method, second fermentation in autoclave tank, by 1895. Charmat improved this method by 1900’s with re-design a larger stainless autoclave tank.

Nowadays, Glera grape is the only permitted variety to make Prosecco. Besides Prosecco, Glera grapes are also planted in other regions for wine making. However, because of the “monopoly”, this grape variety are also called as “Prosecco”. Well, if you want to make things clear, I think Glera is more proper for the variety of Prosecco sparkling wine.

The two sparkling wines from Henkell are “trocken” (mean “dry” in English), but it tasted a bit sweeter than Mionetto. One of my guesses is the weather change, the warmer climate might make the sugarness in grapes higher than before, as the grapes ripe enough to develop enough flavors and aromas. The other guess is that such sweetness is for concealing some shortcomings of the wine. I also asked the representative of Henkell, and his answer is that the sweeter taste tendency might due to the daily cuisine taste of people. As the economy improving, people might want to have more flavored, sweeter, more savory foods and drinks. This answer confused me again, because the COMMISSION REGULATION (EC) of E.U. changed the sweetness classification in July 14th, 2009, and made it “drier”. (See below, ref: [1], [2])

Rating               | Sugar content     | Sugar Content
                     | (after 2009/7/14) | (after 1992/7/13)
---------------------+-------------------+---------------
Brut Nature          |                   |
(no added sugar)     | 0–3               | 0-3
---------------------+-------------------+---------------
Extra Brut           | 0–6               | 0-6
---------------------+-------------------+---------------
Brut                 | 0–12              | 0-15
---------------------+-------------------+---------------
Extra Dry, Extra Sec,| 12–17             | 12-20
Extra seco           |                   |
---------------------+-------------------+---------------
Dry, Sec, Sec        | 17–32             | 17-35
---------------------+-------------------+---------------
Demi-Sec, Semi-seco  | 32–50             | 33-50
---------------------+-------------------+---------------
Doux, Sweet, Dulce   | 50+               | 50+

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