Chardonnay. Trentino Alto Adige.

Transcription

1 Chardonnay Appellation: CHARDONNAY VALLAGARINA IGT Cru: n/a Vineyard extension (hectares): 1.5 Blend: 100% Chardonnay Vineyard age (year of planting): Chardonnay 1972,1976,1982,2000 Soil Type: Calcarous, medium textured, skeletal, rich Exposure: West Colour: Pale straw yellow Nose: Fruity, pineapple, Golden delicious apple Flavour: Dry, medium acidity, good body, very persistent, fruity Serving temperature ( C): Match with: Seafood, serve as an aperitif, risotto with vegetables Average no. bottles/year: 10,000 Grape yield per hectare tons: 9 Vinification and ageing: White vinification with soft crushing of the clusters, alcoholic fermentation with temperature control at degrees Celsius in steel, maturing in steel, bottling at the end of April, finishing in the bottle

2 Casetta Majere Appellation: ROSSO VALLAGARINA IGT Cru: Majere Vineyard extension (hectares): 1.5 Blend: 100% Casetta Vineyard age (year of planting): Casetta 1948,1999 Soil Type: Calcareous-Clayey, skeletal Exposure: South-West Colour: Intense ruby red Nose: Spicy with vanilla notes that evolve towards leather, chocolate and mineral with age Flavour: Full, slightly acidic, well balanced and elegant tannins Serving temperature ( C): Match with: Elaborate meat dishes, seasoned cheese Average no. bottles/year: 6,000 Grape yield per hectare tons: 6 Notes: Casetta is a very old indigenous varietal Vinification and ageing: Traditional red vinification, maceration with the skins for 15 days. Alcoholic fermentation in steel. The wine matures for 12 months in French oak barriques, bottling in November, finishing in the bottle for 1 year

3 Pinot Grigio Gazzi Appellation: PINOT GRIGIO VALLAGARINA IGT Cru: Gazzi Vineyard extension (hectares): 1 Blend: 100% Pinot grigio Vineyard age (year of planting): Pinot grigio Soil Type: Calcarous, medium textured, skeletal, rich Exposure: South Colour: Straw yellow with golden reflections Nose: Flint and high mountain hay notes Flavour: Dry, medium acidity, good body Serving temperature ( C): Match with: White meat, roast fish with aromatic herbs Average no. bottles/year: 5,000 Grape yield per hectare tons: 8 Notes: This wine can easily age for 7-8 years Vinification and ageing: Fermentation in barriques with C of temperature, maturation part in oak barriques (30%), and part in steel tanks for 12 months, bottling in November, finishing in the bottle for 12 months

4 Pinot Grigio Appellation: PINOT GRIGIO VALLAGARINA IGT Cru: n/a Vineyard extension (hectares): 3 Blend: 100% Pinot grigio Vineyard age (year of planting): Pinot grigio 1968,1976,1980,1997,2000 Soil Type: Calcarous, medium textured, skeletal, rich Exposure: South-West Colour: Straw yellow Nose: Elegant, floral, wild flowers, mineral notes Flavour: Dry, quite soft, round, medium acidity, good persistence and intensity Serving temperature ( C): Match with: Seafood, Parma ham, suitable as an aperitif Average no. bottles/year: 35,000 Grape yield per hectare tons: 10 Vinification and ageing: Fermentation in steel vats with temperature control (18-20 C), maturation in steel tanks and finishing in the bottle for a few months

5 Pinot Nero Vignalet Appellation: PINOT NERO VALLAGARINA IGT Cru: Vignalet Vineyard extension (hectares): 1.1 Blend: 100% Pinot nero Vineyard age (year of planting): Pinot nero 1988,2000 Soil Type: Calcarous, clayey, skeletal Exposure: South Colour: Ruby red Nose: Sour black cherry notes well blended with vanilla and chocolate notes Flavour: Complex, underbrush berries, well balanced tannins, rich Serving temperature ( C): 18 Match with: Grilled red meat, spicy meat, cheeses Average no. bottles/year: 6,000 Grape yield per hectare tons: 6 Vinification and ageing: Traditional red vinification, maceration with the skins for 15 days. Alcoholic fermentation in steel. The wine matures for 12 months in French oak barriques, bottling in November, finishing in the bottle for 1 year

6 S. Valentino Appellation: ROSSO VALLAGARINA IGT Cru: San Valentino Vineyard extension (hectares): 1 Blend: 100% Marzemino Vineyard age (year of planting): Marzemino 1981,1990 Soil Type: Calcarous-clayey, skeletal Exposure: South-West Colour: Ruby red with purple reflections Nose: Intense, floral, violet notes Flavour: Dry, fresh, full-bodied, velvety, round, very persistent, floral, liquorice aftertaste Serving temperature ( C): Match with: Salame, pasta dishes, white meat Average no. bottles/year: 7,000 Grape yield per hectare tons: 7 Notes: Starting from the 2009 vintage the wine is made with 100% Marzemino grapes Vinification and ageing: Maceration on the skins in steel vats for 8 days, maturation in used barriques (capacity 225 litres) for 5 months short finishing in the bottle

7 Sauvignon Appellation: SAUVIGNON VALLAGARINA IGT Cru: n/a Vineyard extension (hectares): 0.7 Blend: 100% Sauvignon Vineyard age (year of planting): Sauvignon 1988 Soil Type: Calcareous, medium textured, skeletal, rich Exposure: West Colour: Straw yellow Nose: Typical floral aromas, elder flowers and peach notes Flavour: Dry, aromatic and slightly acidic Serving temperature ( C): Match with: Mixed grilled fish, white meats with aromatic herbs Average no. bottles/year: 5,000 Grape yield per hectare tons: 9 Vinification and ageing: White vinification with soft crushing of the clusters, alcoholic fermentation with temperature control at degrees C. in steel, maturing in steel, bottling at the end of April, finishing in the bottle

8 Gewürztraminer Appellation: TRAMINER AROMATICO VALLAGA- RINA IGT Cru: n/a Vineyard extension (hectares): 1 Blend: 100% Gewürztraminer Vineyard age (year of planting): Gewürztraminer 1998 Soil Type: Calcareous, medium textured, skeletal, rich Exposure: West Colour: Straw yellow Nose: Very spicy, candied fruit, cloves Flavour: Dry, aromatic, not very acidic and with a typical bitterish grapefruit aftertaste Serving temperature ( C): Match with: Cured meats, white meat, hors d oeuvres Average no. bottles/year: 5,000 Grape yield per hectare tons: 7 Vinification and ageing: White vinification with soft crushing of the clusters, alcoholic fermentation with temperature control at degrees C. in steel, maturing in steel, bottling at the end of April, finishing in the bottle