A challenge for the winemaker, as it is hard to grow and even harder to turn into a good wine. It balances bright acidity with drying tannins and smooth texture, becoming a versatile food wine, excellent with roasted meats and sausages; it is a surprising match for fish fry and ethnic dishes.
A challenge for the winemaker, as it is hard to grow and even harder to turn into a good wine. It balances bright acidity with drying tannins and smooth texture, becoming a versatile food wine, excellent with roasted meats and sausages; it is a surprising match for fish fry and ethnic dishes.
bright ruby red colour
black cherry and aromatic spice notes, a dash of pepper and smoke
fresh and fruity, elegant, with a long persistent finish
Vineyards: In Valle di Cembra, Val di Non and on the hills around Trento, in Maso Saracini, using the guyot training system Soil: Fairly deep clayey soil always well drained, with fine granular mineral structure Harvest: The grapes are picked by hand since late September Fermentation & and ageing: Fermentation in French oak vats ;1 to 2 manual pumping-over are performed a day. Brief skin maceration for 3-4 days and then ageing in small wooden casks for a few months. Bottle ageing: For up to 6 months When to drink it: Wonderfully balanced, it combines fresh acidity and smooth texture when still young. After cellaring, it becomes a round, supple red
Roasted meats, with aromatic spice notes , smoked sausage and cold cuts, Indian and Chinese dishes
YEAR 2019
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13/20 L’Espresso – Vini d’Italia 2007
85 punti Luca Maroni – Annuario dei Migliori Vini italiani 2009 13.5/20 L’Espresso – Vini d’Italia 2009
81 punti Luca Maroni – Annuario dei Migliori Vini italiani 2010
82 punti Luca Maroni – Annuario dei Migliori Vini italiani 2011
86 punti Luca Maroni – Annuario dei Migliori Vini italiani 2014 4 Grappoli – Bibenda 2014
90 punti Luca Maroni – Annuario dei Migliori Vini italiani 2015
88 punti Luca Maroni – Annuario dei Migliori Vini italiani 2016
Medaglia d’Argento – AWC Vienna 2016 – International Wine Challenge 87 punti Luca Maroni – Annuario dei Migliori Vini italiani 2017
86 punti Gigi Brozzoni & Daniel Thomases – Guida Oro I Vini di Veronelli 2017
88 punti Luca Maroni – Annuario dei Migliori Vini italiani 2019
89 punti Luca Maroni – Annuario dei Migliori Vini italiani 2022
90 punti Luca Maroni – Annuario dei Migliori Vini italiani 2023 87 punti AIS – Vitae La Guida Vini 2023
Other information
Vineyards: In Valle di Cembra, Val di Non and on the hills around Trento, in Maso Saracini, using the guyot training system Soil: Fairly deep clayey soil always well drained, with fine granular mineral structure Harvest: The grapes are picked by hand since late September Fermentation & and ageing: Fermentation in French oak vats ;1 to 2 manual pumping-over are performed a day. Brief skin maceration for 3-4 days and then ageing in small wooden casks for a few months. Bottle ageing: For up to 6 months When to drink it: Wonderfully balanced, it combines fresh acidity and smooth texture when still young. After cellaring, it becomes a round, supple red
