| Classification: |
DOC |
 |
| Type of wine: |
Red
wine |
| First year of production: |
1996 |
| Amount of bottles: |
46.000 bott, ~ 34.500 l.
|
| Location of production: |
Pramaggiore
e Cinto Caomaggiore (VE) |
| Grape: |
100%
Merlot |
| Name of vine: |
Dolcetti
- Caomaggiore |
| Year of plantation: |
1976
- 1998 |
| Height: |
10
m. over sealevel |
| Typology of soil: |
containing
clay , medium lime and very tenacious |
| Yield per hectare: |
85
q.li; 1,9 kg. per plant |
| System of cultivation: |
Guyot
monolaterale, bower |
| Density of vines: |
4.600/4.400
plants per hectare |
| Orientation: |
North-South |
| Harvest: |
15
- 25 September |
| Vinifaction: |
Separation
fo the grapes from the stems follows the macerazion (at 26°
C) and get rejoined 1-2 times a day. Segue la svinatura con
esaurimento delle vinacce e fermentazione in acciaio. |
| Duration of maceration: |
12
- 14 days in barrels |
| Material of fermentation barrels: |
Climatizated
INOX steel tanks |
| Temperature of fermentation: |
26
- 28°C |
| Duration of fermentation: |
8
months in steel tanks, 4 months in bottles |
| Bottled at: |
June |
| Alcoholic grade : |
12,9 % vol
|
| Acid: |
5,80
|
| pH: |
3,44
|
| Storage: |
Can
be stored for 4 - 5 years |
| Best after: |
2
- 4 years |
| Colour: |
Intense
ruby red |
| Bouquet: |
Intense
and persistant, with a very slight note of red fruits
and apples and a note of spice. |
| Flavour: |
Full
body and well structured, with sweet and fine tannin.
Slight spicy aftertaste, pleasant characteristic. A wine with
personality from the Vitigno grape. |
| Best served at: |
18
- 20°C |
| Best dined with: |
Feathered
games , cold
cuts, white meat (rabbit "in pevarada",
poultry "alla contadina"), rolled meat and cheese
of the season. |
| Recommended glass : |
Riedel
serie Vinum: Bordeaux 416/0 |
