La Quercia Rosso
GRAPE: Cabernet Sauvignon.
VINEYARD: The vines which go to produce this wine are trained on a pergola. The land is typically morenic situated on the south bend of Lake Garda.
HARVEST: By hand, from the second half of September.
VINIFICATION: Traditional red vinification with brief maceration of the skins. In order to accentuate the varietal aromas the fermentation temperature does not exceed 22-25°C.
MATURATION: Alcoholic fermentation is followed by a partial malolactic fermentation with the purpose of adding softness and drinkability. It is then kept in steel tanks at a controlled temperature.
ORGANOLEPTIC CHARACTERISTICS: Ruby red hue with a scent which immediately points to the original grape and the aromas of fermentation. Very soft and balanced to the palate, but at the same time presenting structure and good drinkability.
PAIRINGS: Pair with traditional local Veronese first courses, with cold cuts and with white meats.
SERVING TEMPERATURE: Serve at 18°C.Product details