Location of vineyards: |
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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.
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Growing method: spurred string
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Grapes from which they are produced and manufacturing: |
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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).
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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.
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Organoleptic Test: |
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Colour: red with purple effects. It turns to pigeon blood-red with intense amaranth tints after ageing;
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Perfume: unmistakable wildberries fragrance with a bitter almond vein, tannic and full-bodied wine;
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Taste: elegant, robust, decidedly vigorous although being soft and round;
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Alcohol content: 12.5% vol, or more.
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Ideal with: |
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Qualified as: a dry red, with body, to be remembered, Tannic!
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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;
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Serving temperature: 18-20°C;
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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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