Trevenezie IGT 2018
Varieties: Corvina, Molinara, Rondinella.
Region: Lake Garda Hills.
Soil: Medium-textured of morainic origin.
Harvest: Mid September.
Winemaking Method: Grapes are harvested slightly ahead of ripening in order to retain fresh notes. The grapes are then fermented in the traditional off-the-skins manner, where the skins are in contact with the juices for approximately 18-24 hours. This allows the must to acquire its unique colour and typical nose notes. The must is fermented at a controlled temperature of 16-18°C with cultured yeasts. The wine is then aged in steel for a short period before bottling.
Profile: Bright pink hue with cherry nuances, a distinct hint of berries and fresh violets on the nose. Dry, very tangy palate of delicate fruit as well as a pleasant cherry aftertaste.
Food Suggestion: Italian appetisers, hors d’oeuvres, fish and cold white meat.
Storage/Cellaring: 1 year in bottle, laid down in a cool, dark place.