Wine aged Vineyard De Garda Valtenesi Zinis

Aged wines

Garda Classico Rosso Superiore
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 rosso Superiore “Calvagese” Cru is obtained from grapes that have ripened in the great vineyard of the same name situated in the valley of the river Chiese. The traditional mix of grapes is; Groppello 40%; Marzemino 20-30%; Barbera 15%; Sangiovese 10%. The addition is made of 5% of a cross variety, Manzoni, which give an unmistakable bouquet to this wine, accentuated by its ageing in Slavonian bay oak barrels for not less than 2 years.
 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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