This is a medium structure wine, produced from Tai Rosso grapes native to the Berici Hills. It ages in steel and cement tanks and is ruby red in color. In the nose are the typical varietal notes of red fruit with a slight floral sensation of violet and cyclamen. In the mouth, it is full bodied with smooth and elegant tannins.
Name Montemitorio
Wine classification Colli Berici Doc
Grapes variety Tai Rosso 100%
Production area Lonigo and Alonte, in the hearth of the Colli Berici Doc area
Bottles produced 30.000
The vineyard
Name - Various lots in Alonte and Lonigo
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/Guyot
Nr of buds per plant - 8
Yield per hectare - 95 quintals
Cultivation - natural fertilization, shoots trimming and thinning out of exceeding gra-pes
Harvest period and method
End of September, hand-picking in crates
Vinification
Brief description: after grapes are crushed and de-stemmed, they remain for 7 days on their skins in 50Hl open vats, the cap is punched 4 times a day.
Fermentation equipment - stainless steel tanks
Fermentation temperature - 24° - 32° C
Maceration period - 7 days
Fermentation period - 15 days
Maturation period - 12 moths in cement and stainless steel tanks
Bottling period - August, in the fisrt year after harvesting
Description
Ruby red colour; intense, fragrant aroma with wild berries notes
and a pleasant spicy sensation.
The palate is persistent, well-balanced and robust
Ageing potential
6-7 years
Food coupling
Perfect with elaborated first courses, red meat, game and hunting food in general
With some Vicenza’s traditional meals…
Grilled salame, tagliatelle al tartufo (long past with truffles) beans soup, stewed mule
Service temperature
Temperature - 14°- 16° C, uncork 15 minutes before serving.
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