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 2022

For many reasons, the beginning of the 2022 season was very similar to the 2021 season. The months of November and December were characterized by an unusually mild weather with poor rainfall. The following months were marked by a significant drop of the temperatures, which led the vines towards a late sprouting, and not as early as in previous yearsThe following months of flowering were dominated by torrid weather, allowing an excellent ripening phase in terms of fruit and vine wholesomeness. Only younger vines with underdeveloped roots suffered significant water stress and it was necessary to use frequent and abundant irrigation. In mid-August, the arrival of the rain was providential in the final veraison and ripening phase of the bunches, moreover, the day/night temperature variations preserved the phenolic components. September was characterized by sunny days and light breezes which anticipated the cluster ripening by about 15 days compared to the previous vintages. The harvest began around mid-August, exclusively at night, to avoid high daytime temperatures, thus allowing the aromatic content of the grapes to be preserved.

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