Wine aged Vineyard De Garda Valtenesi Zinis

Aged wines

Garda Superiore Rosse Emozioni
Location of vineyards:
  • Calvagese della Riviera, Muscoline, Gavardo; low hilly region (200/260 m.); cultivated with respect for the ecosystem with voluntary thinning of the grapes in July.
  • Growing method: spurred string
Grapes from which they are produced and manufacturing: 
  • Groppello, Barbera, Sangiovese, Marzemino. 25% of the grapes are gathered late when they are fully ripe; 10% are rested on ventilated racks and pressed after Christmas (controlled method).
  • The musts from these strictly selected grapes, both for their quality and their alcohol content, after a stage of cold treatment to facilitate the precipitation of impurities and dregs, are set to ferment in vats at a controlled temperature. They are then transferred to precious Slavonic oak and Mulberry wood barrels (30-60 Hl capacity) where the wine rests for at least 2 years. Wine put on sale not before 3 months after bottling (keep it lying down in the appropriate boxes).
    Garda Superiore “Rosso Emozioni” is the mix of the following grapes; Groppello 40-50%; (Very ripe) Barbera 25%; Sangiovese 15-20% Marzemino 10%. This wine is left to age for at least 2 years in large vats (Slavonia oak) to soften its rough tannic strength. 4 month fermentation in mulberry wood barrels.
Organoleptic Test:
  • Colour: red with purple effects. It turns to pigeon blood-red with intense amaranth tints after ageing;
  • Perfume: unmistakable wildberries fragrance with a bitter almond vein, tannic and full-bodied wine;
  • Taste: elegant, robust, decidedly vigorous although being soft and round;
  • Alcohol content: 12.5% vol, or more.
Ideal with:
  • Qualified as: a dry red, with body, to be remembered, Tannic!
  • Accompanies: Pasta with any sauce, lasagne, roast veal and pork, game roasted on the spit and in salmi, braised meats, Gorgonzola, Provolone and mature Grana;
  • Serving temperature: 18-20°C;
  • Serving method: the bottle must be uncorked a couple of hours before serving, or poured into a crystal carafe to favour oxygenation.

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