Fine wine with great structure and complexity is obtained from Tai Rosso grapes native to the Berici Hills. It ages both in French oak barrels and in the bottle; it has an intense ruby red color. The nose is complex and elegant, with notes of cherry, marasca cherry, raspberry, currant and pepper. In the mouth, it is full and warm with soft, smooth and elegant tannins.
Name Colpizzarda
Wine classification Colli Berici Doc
Grapes variety Tai Rosso 100%
Production area Lonigo and Alonte, in the heart of the Colli Berici Doc area
Bottles produced 6.000 (0.750 lt)
The vineyard
Name - Colpizzarda, property of Dal Maso Company
Soil - clay free grain, with medium-high limestone contents
Exposure - south
Altitude - Hill, 150 mt above sea level
Planting density - 6.000 vines/ hectare
Training system - spur pruned short cordon
Nr of buds per plant - 8
Yield per hectare - 70 quintals
Cultivation - spare fertilization, shoots trimming and thinning out of exceeding grapes
Harvest period and method
Mid of October, hand-picking in crates
Vinification
Brief description: after grapes are crushed and de-stemmed, they remain for 10 days on their skins in 50Hl open vats, the cap is punched 6 times a day.
Fermentation equipment - stainless steel tanks
Fermentation temperature - 24° - 32° C
Maceration period - 10 days
Fermentation period - 15 days
Maturation period
Bottling period - March, in the second year after harvesting
Description
Intense ruby red colour;
Wide, elegant aroma with little red fruits notes
The palate is fine and long lasting
Ageing potential
8-10 years
Food coupling
Red meat and game and hunting foods in general, ox in the Burgundy’s style.
With some Vicenza’s traditional meals…
Turkey escalopes, cabbage soup, stewed tripe
Service temperature
Temperature -14°-16°C.; uncork from 15 to 30 minutes before serving
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