Amberwine

Redentore Raboso Veneto IGT
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4.3/5
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Виноград
Производитель:
Крепость
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Описание

Redentore Raboso pays tribute to one of Venice’s lost treasured feasts, the Festa del Redentore. Every third weekend in July, the Venetians celebrate with grand fireworks and dinners as the harbor fills with boats.
The soil is alluvial, very rich in clay.
The climate is mild, with very little rainfall and high summer temperatures, allowing the grapes to ripen well.
In order to achieve ideal ripening of the grapes, in addition to the usual care of the vineyard, summer pruning and careful thinning of the leaves are carried out. In addition, the harvest is kept very low in order to produce grapes with rich body and aroma.
Picking – late October, very ripe berries are harvested, with deep color, full aromatic structure and soft tannins.
De-stemming and crushing of grapes, maceration for 10-15 days in special containers at a temperature of 25°-28°C, with frequent pumping. After this period, the wine is poured and fermented exclusively with wild yeast at a controlled temperature in stainless steel vats. After malolactic fermentation, the wine matures for several months on noble lees in barriques at a controlled temperature.
Intense ruby color with intense notes of cherry, raspberry and delicate floral undertones. The wine is charming with its acidity, aroma and structure.
Its structure and complexity allow the wine to improve during bottle maturation, which can last up to 25 years, reaching its peak 10 years after harvest.

Ферментация
Описание

Redentore Raboso pays tribute to one of Venice’s lost treasured feasts, the Festa del Redentore. Every third weekend in July, the Venetians celebrate with grand fireworks and dinners as the harbor fills with boats.
The soil is alluvial, very rich in clay.
The climate is mild, with very little rainfall and high summer temperatures, allowing the grapes to ripen well.
In order to achieve ideal ripening of the grapes, in addition to the usual care of the vineyard, summer pruning and careful thinning of the leaves are carried out. In addition, the harvest is kept very low in order to produce grapes with rich body and aroma.
Picking – late October, very ripe berries are harvested, with deep color, full aromatic structure and soft tannins.
De-stemming and crushing of grapes, maceration for 10-15 days in special containers at a temperature of 25°-28°C, with frequent pumping. After this period, the wine is poured and fermented exclusively with wild yeast at a controlled temperature in stainless steel vats. After malolactic fermentation, the wine matures for several months on noble lees in barriques at a controlled temperature.
Intense ruby color with intense notes of cherry, raspberry and delicate floral undertones. The wine is charming with its acidity, aroma and structure.
Its structure and complexity allow the wine to improve during bottle maturation, which can last up to 25 years, reaching its peak 10 years after harvest.

Ферментация
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