| Classification: |
DOC |
 |
| Type of wine: |
Red wine |
| First year of production:
|
1996 |
| Amount of bottles: |
39.000 bott. ~ 30.000 l. |
| Location of production:
|
Pramaggiore e Cinto Caomaggiore (VE) |
| Grape: |
100% Refosco dal p.r. local selection |
| Name of vine: |
Dolcetti - Caomaggiore |
| Year of plantation: |
1993 - 1998 |
| Height: |
10 m. over sea level |
| Typology of soil: |
containing clay , medium lime and very
tenacious |
| Yields per hectare: |
80 q.li; 2,0 kg. per plant |
| System of cultivation:
|
Guyot monolaterale simple bower |
| Density of vines: |
4.000/4.200 plants per hectare |
| Orientation: |
North-South |
| Harvest: |
25th - 30th of September |
| Vinifaction: |
Diraspapigiatura seguita dalla permanenza
sulle bucce con 1-2
rimontaggi giornalieri per 14 giorni. Segue la svinatura con
esaurimento delle vinacce e fermentazione in acciaio. |
| Duration of maceration:
|
12 - 14 days in barrels |
| Material of fermentation
barrels: |
Conditioned INOX steel tanks |
| Temperature of fermentation:
|
28°C |
| Duration of maturation:
|
8 months in steel tanks, 4 months in
bottles |
| Month of imbottlement:
|
June |
| Alcoholic grade : |
13,0 % vol |
| Acid: |
4,8 |
| pH: |
3,55 |
| Storage: |
4 - 6 years |
| Best after: |
3 - 5 years |
| Colour: |
Intense purple-red |
| Bouquet: |
Broad and viny, with a slight note of
ripe fruit mixed
with flashs of blackberries |
| Flavor: |
Dry, bodied and slightly nervous: which
is very characteristic
and distinguishing for this austere wine |
| Best served at: |
18 - 20°C |
| Best dined : |
Good with white meat cooked in stewpan,
guinea fowl in
cornet, pasta with meat filling, cold cuts, deep-fried dishes,
Branzino al Refosco, veal and piquant cheese. |
| Recommended glass : |
Riedel serie Vinum: Shiraz 416/30 |
