GRAPES BLEND

Groppello, Rebo

AGE OF THE VINEYARD

About 50 years grapevine

COMPOSITION OF THE SOIL

The geological composition of this soil varies from calcareous clay to organic matter rich in calcium carbonate.

EXPOSURE

North-East / South - West

GEOGRAPHICAL PRODUCTION AREA

The vineyard is located on the shores of the lake in the locality of "Seselle" in Moniga del Garda. The 50-year-old grapevines represent the most important wine heritage.

BRANCHING

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

AVERAGE YIELD

80 qli/Ha

POTENTIAL AGEING

15 years

SEASON 2022

For many reasons, the beginning of the 2022 season was very similar to that of 2021. The months of November and December were characterized by unusually mild weather and low rainfall. The following months saw a significant drop in temperatures, which led to late budbreak in the vines, rather than the early development observed in previous years. The flowering period was dominated by torrid weather, allowing for an excellent ripening phase in terms of fruit quality and vine health. Only younger vines with underdeveloped root systems suffered significant water stress, making frequent and abundant irrigation necessary. In mid-August, the arrival of rain proved providential during the final veraison and ripening phases of the bunches; moreover, day–night temperature variations helped preserve the phenolic components. September was characterized by sunny days and light breezes, which advanced cluster ripening by about 15 days compared to previous vintages. Harvest began around mid-August and was carried out exclusively at night to avoid high daytime temperatures, thereby preserving the aromatic content of the grapes.

HARVEST

3rd OCTOBER

VINIFICATION

The Seselle wine follows a traditional red wine vinification process, with the two grape varieties vinified separately. Upon arrival at the winery, after crushing and destemming, the grapes are fermented directly in stainless steel tanks at a controlled temperature, using selected yeasts and macerating on their skins. Throughout the 15-day alcoholic fermentation, regular pump-overs and punch-downs are carried out to keep the cap submerged and ensure optimal extraction. At the end of fermentation, the wine is racked and separated into free-run wine and press wine. Malolactic fermentation then takes place, converting malic acid into lactic acid and giving the wine greater softness and roundness. A careful blending process follows, balancing the free-run wine with the press wine to achieve the desired structure and tannic balance.  After approximately six months, the two wines are blended together in a stainless steel tank. Following a short period of rest, the wine completes its ageing process with a further 24 months of bottle ageing.

SENSORY ANALYSIS

Intense ruby-red colour with garnet hues. The nose reveals ripe plum, toasted wood, vanilla and cocoa, with a delicate balsamic note. On the palate, it is elegant and well-balanced, with smooth tannins, a lingering fruity and spicy finish, and good ageing potential.

FOOD PAIRINGS

It perfectly accompanies red meat dishes and the typical “spiedo alla bresciana”. Also recommended with aged and soft cheeses such as gorgonzola, taleggio and stracchino.

No. pcs.

400 pz