GRAPES BLEND

100 % Marzemino

AGE OF THE VINEYARD

About 30 years grapevine

COMPOSITION OF THE SOIL

The geological composition of these lands is mainly sandy, with the presence of organic matter and rich in iron, which gives the earth its typical red colour.

EXPOSURE

North-East / South-West

GEOGRAPHICAL PRODUCTION AREA

The Marzemino has always been cultivated on the Lake Garda's shores.  This variety has found a perfect microclimate for optimal growth, bunches full of color and rich in sweet tannins.

BRANCHING

Guyot trellis-training, Simonit pruning method. From 5 to 8 buds for each rod.

AVERAGE YIELD

80 qli/Ha

POTENTIAL AGEING

10 years

SEASON 2023

The 2023 season had completely different connotations compared to previous harvests. Between November and February there were constant rains and good snowfalls in the Alpine and pre-Alpine areas, in particular Monte Baldo remained white until the end of March. Budding began in line with the 2022 vintage, in fact, the first cottony buds showed themselves around March 14th. Until the end of April, the climate was mild and windy, allowing the vine to sprout constantly and gradually. From May onwards, however, heavy and constant rainfall occurred, heralding a season that would not be easy from an agronomic point of view. The development of the bunch was slowed down by the sudden vegetative push of the vine, resulting in a delay of around 15 days compared to the 2022 vintage. Complete veraison occurred with a strong general delay, leading the grapes to accumulate high point of acidity until the end of September. Fortunately, as with the last 2 years, the harvest was accompanied by a phase of general good weather, in fact the months of September and October proved to be dry and constantly windy. The first bunch was harvested on the night of September 6th and the extraction of the first musts demonstrated the particularity of the season. The rainy and cool climate characterized the vintage, making it unique from the point of view of gustatory and aromatic freshness.

HARVEST

28th SEPTEMBER TO 30th SEPTEMBER

VINIFICATION

Marzemino follows the classic red vinification. After pressing and destemming, the grapes ferment directly in the tank, at a controlled temperature with selected yeasts and maceration on their skins. During first few days of alcoholic fermentation, in addition to the classic operations of pumping over and punching down, cadenced "delestages" are carried out to extract the most of the color and the aromatic part contained in the skin. At the end of this process, the racking and the separation between “vino fiore” and pressed wine takes place. The malolactic fermentation then begins, which transforms the malic acid into lactic acid, giving the wine greater softness. A precise blend is then necessary to balance the part of “vino fiore" with the pressed wine, with the aim of balancing its structure with the right amount of tannins. Subsequently the Marzemino ages in the stainless steeel tank before starting the bottling process. An aging of 6 months in the bottle follows

SENSORY ANALYSIS

Deep ruby red color with violet highlights. On the nose it has a large bouquet, which ranges from the typical violet floral note of Marzemino, to small red fruits such as blackberry and blueberry. In the mouth it is enveloping, structured and with good tannins. These characteristics are the emblem of the original vineyard.

FOOD PAIRINGS

It perfectly accompanies braised meats and rich flavour and spiced meat. Excellent with long-aged cheeses.

No. pcs

15 000 pz