Seselle

Seselle

2021 Valtènesi DOC

From the oldest vineyard located in the hearth of Valtènesi, borns our “Seselle”, a red wine with a good structure and rare balance, soft and rightly tannic that tells us the story of Valtènesi “in red”. After a maceration process of the must of approximately 14 days, the separation from the peels takes place through soft pressing by an automatic press. The new wine may thus continue its fermentation by controlled temperature and selected yeasts. The product obtained is a wine of intense and complex aroma and taste, which requires an aging and refinement period of at least one year. Perfect for the most important dishes of red meat, but also aged cheeses and cold cuts.

Appellation: Riviera del Garda Classico Valtènesi DOC
Vintage: 2021
Grapes variety: Groppello 85% Rebo 15%
Vinification: Stainless steel
Alcohol: 13,50 %

Awards:
Quantità

0,75 l, 1,5 l

13,50 23,00 

GRAPES BLEND
Groppello 85% Rebo 15%
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 40-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 2021
A cool spring with little rainfall, preceded by a mild winter, led to early and vigorous sprouting. The abundant rainfall in July restored the vegetative development of the plant, avoiding an unfavorable early harvest. Long periods, with high day/night temperature swings, favored a perfect phenolic ripening of the grapes, predicting one of the best vintages in terms of aromatic freshness and minerality. This climate during the harvest proved to be particularly favourable.
HARVEST
3rd OCTOBER
VINIFICATION
The Seselle wine follows the typical red wine fermentation with the separate vinification of the two grapes. Once in the winary, after pressing and destemming, the grapes ferment directly in the tank, at a controlled temperature with selected yeasts and maceration on their skins. During the 15 days of alcoholic fermentation constant pumping over and punching down are carried out to keep the pomace cap submerged. 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 two wines are blended in stainless steel tanks. After a short rest, the blend concludes its refinement with 6 months in the bottle.
SENSORY ANALYSIS
Deep ruby ​​red color with garnet highlight. The scent ranges between the toasting of the different woods: vanilla, cocoa and a light balsamic note on the finish. On the palate it is a wine of rare balance, fine, elegant and persistent which refers to the fruity and spicy aromas perceived in the olfactory phase.
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.
7 000 pz
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