Marzemino
Vino rosso rubino scuro e violaceo, con profumi floreali di viola e mammola e note fruttate di bosco. Al palato è fresco, morbido e gradevole, di buona corposità. Ideale con piatti semplici, dolci secchi e formaggi a pasta molle. Disponibile esclusivamente in cantina.
📋 Approfondimenti
“Wine isn't just drunk, it's smelled, tasted, sipped, and… talked about.”
Ripening: early October Training system: Free cordon Vine density: 5000 plants/hectare Soil: clayey, with presence of caranto Vinification: after the harvest, the skins and must ferment for approximately 8-10 days at a controlled temperature of 28°C in 300 HL steel tanks with Ganimede Method fermenters. This method allows for gentle fermentation without breaking the seeds and skins, resulting in smooth wines. The wine is then left to age for several months in concrete tanks. Alcohol content: approximately 12% vol. Description: the color is ruby red, dark, almost purple. The aroma is gentle, with immediate fragrances of wild berries. Characteristic floral aromas of violet and sweet violet, with balsamic and mint notes, good body, pleasant for its freshness and extraordinary softness. Pairings: it pairs well with light dishes for everyday lunches; Excellent with dry desserts and soft cheeses. Serve at 14-16°C. Storage: Keep in a cool place at 12-16°C, away from light. Empty demijohns should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.
⚙️ Vinificazione
Dopo la vendemmia, bucce e mosto fermentano insieme per 8-10 giorni a 28°C in vasche d’acciaio da 300 HL con vinificatori Metodo Ganimede.
Questo processo assicura una fermentazione soffice, evitando la rottura di vinaccioli e bucce, per ottenere un vino morbido e vellutato.
Segue un periodo di affinamento in vasche di cemento, che esalta freschezza e rotondità.
