When you visit any website, it may store or retrieve information on your browser, mostly in the form of 'cookies'. This information, which might be about you, your preferences, or your internet device (computer, tablet or mobile), is mostly used to make the site work as you expect it to. You can find out more about how we use cookies on this site, and prevent the setting of non-essential cookies, by clicking on the different category headings below. However, if you do this then it may impact your experience of the site and the services we are able to offer.
Cookie description | Allow |
---|---|
GDPR - General Data Protection Regulation |
The Cookie Law is a piece of privacy legislation that requires websites to get consent from visitors to store or retrieve any information on a computer, smartphone or tablet.It was designed to protect online privacy, by making consumers aware of how information about them is collected and used online, and give them a choice to allow it or not.
No products
21,75 € tax incl.
-25%
29,00 € tax incl.
New product
600 Items
Tasted at | Hotel Forte Charme 09 05 2017 |
Denominazione | DOCG |
Annata | 2015 |
Grado alcolico | 15,0 % |
Origine | Veneto |
Vitigno | Corvina, Rondinella, Molinara |
Affinamento | Barrique |
Formato | 0,750 L. |
Temperatura di servizio | 16° |
Consumo ideale | 5/15 ANNI |
Il nostro Giudizio | 93/100 |
Tecniche di coltivazione | Biologico |
Allergeni | Sulfite |
Ingredienti | Grapes |
Categoria Alimento | Wein |
Quantità volume | 0,75 l |
Conservazione | In a cool, humid place |
Produttore | Tezza Agricola |
Categoria | Rot Wein |
Gusto | Dry |
VINES. 70% Corvina, 20% Rondinella, 10% Corvinone.
PRODUCTION AREA. Poiano and Nesente di Valpantena (Verona).
SOIL CHARACTERISTICS. 20% Gravel, 23% Sand, 64% Loam, 13% Clay, Total limestone 35%, Active limestone 9%.
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
PLANT DENSITY. 4500 vines per hectare.
YIELD PER HECTARE. 90 quintals.
PRODUCTION PER VINE. 2 Kg.
HARVEST PERIOD. September and October, with selection of the best grapes.
DRYING. On plateaux until December, in drying lofts at 18°C and 70% humidity.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats for 30 days at 18°C. Daily racking and délestage.
AGEING. 24 months in wine barrels, 6 months in the bottle.
ORGANOLEPTIC CHARACTERISTICS. Dark ruby red colour with garnet nuances, aroma of sour red cherries and dried roses and cocoa. Warm, balanced, with soft tannins.
FOOD PAIRING. Braised meat, roast meat, mature cheese.
RECOMMENDED TYPICAL DISH. Brasato all’Amarone (Braised meat cooked in Amarone).
IDEAL SERVING TEMPERATURE. 16°C.
No customer reviews for the moment.