Red-wine vinification with skin contact for eight to ten days at a temperature of 23-26 °C, matured part in large wood and part in steel.
Sensory profile and impressions
Deep ruby red with purplish highlights; concentrated, alcohol-led violet, blackcurrant and banana aromatics;full-bodied, harmonious and refreshing in the mouth, with delicious tannins and a fine minerally finish.
Food matchings
A great partner for red meat and game roasts but equally delicious with the cold meats and cheese platters of the traditional Trentino kitchen.
Teroldego Rotaliano D.O.C.
Soil types
Loose-packed, sandy soil deposited by the rivers Noce and Adige
Elevation
200 metres above sea level
Grape
Teroldego
Training system
Overhead trellis
Planting density
3,000-3,500 vines per hectare
Harvest period
Late September
Alcohol content
12% vol.
Serving temperature
16-18 °C
Recommended glass
Broad-bowled with a Burgundy-style, slightly flared lip
