GRAPES BLEND

85% Groppello 15% 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 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 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 years. The 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

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 Rebo matures in barrique and the Groppello refines in large 20 hl French oak barrels. After about six months, the two wines are assembled in a stainless-steel tank. 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