VINEYARD: 5 Ha. in Fondo Cereolo. 35 year old Pegola. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo], A blend of Corivna, Corvinone, Rondinella, Negrara, Molinara, Dindarella, Oseleta.
WINEMAKING: Grapes are handpicked in September and air-dried up until December, with a weight loss of 30% per bunch. Withered grapes are pressed, cold-soaked and fermented on the skins for 20 days in temperature-controlled stainless steel tanks. The wine ages is French oak tonneaux for 16 months prior to bottling.
| APPELLATION |
Amarone della Valpolicella Doc |
| VINTAGE |
2006 |
| GRAPE COMPOSITION |
70% Corvina – 10% Rondinella – 10% Negrara – 10% Molinara, Oseleta, Terodola, Rossignola |
| TYPE |
|
| VINEYARD | 5 Ha., situated in the heart of the Monferrato Casalese wine appellation. 30 years old vines, vine density up to 4.000 – 5.000 plants per Ha |
| SOIL |
Typical compact clayey marls rich in limestone and iron of Monferrato Casalese. |
| ALCOHOL |
13% |
| PRODUCTION |
15,000 bottles |
AWARDS |
Gambero Rosso quality/price winner |
| TASTING NOTES |
Food wine / Medium Bodied / Unoaked / High Acidity / Low Tannins / Early drinking |
| WINE MAKING |
Freisa grapes were hand-picked the first week of October and fermented at controlled temperature into red wine after short maceration on the skins into stainless steel tanks. The wine aged in stainless steel vats for eight months before being bottled and released on the market. |
| FOOD MATCH |
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| Producer |
Trabucchi |
| WEBSITE: | |
| WINE REGION: |
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Popularity: 21% [?]
Mon, Feb 2, 2009
Featured, Organic Wines, Veneto