Roara - Rosso Veronese 2019
Cà dei Conti - Veneto
Il Rosso Veronese Roara di Cà dei Conti incarna la perfetta fusione tra tradizione e innovazione. Questa raffinata interpretazione dei vini rossi della Valpolicella offre un profilo aromatico complesso e una struttura ben bilanciata. Con note di frutta matura, spezie e freschi accenni, cattura autenticamente l'essenza del territorio.
Quantità
Caratteristiche
GRAPES:
Corvina, Corvinone, Rondinella, Raboso Veronese
ALCOHOL CONTENT:
15.5%
TOTAL ACIDITY:
7g/L
HARVEST:
The harvest is done at the end of October with 5kg plateaux. People select manually the grapes in orther to have the best ripening. Drying between 50 and 60 days in fruttaio with optimal temperature, humidity and ventilation.
VINIFICATION:
The pressing starts in November/December with the destemmer-crusher machine and maceration keeping the peel of the grape for 7/10 days at 8°C temperature, fermentation for 15 – 20 days at 20° – 23° C with a soft and continuous movement of the peels.
Separation and pressing of the peels.
The wine obtained is decanted and cleaned from the fermentation lees, put in french barrique whith its own peels to complete the alcohol and malolactic fermentation for 3 years and then aged in bottle for 1 year.
TASTING NOTES:
A great structur, rich and elegant wine. Rubi – violet red wine with a warm and intense bouquet. To the nose they detach perfume of cherry, strawberry, nuts, vanilla, cocoa and spicy notes.
SERVING TEMPERATURE:
18 – 20 °C
SULFITES:
Contains sulfites.
GRAPES:
Corvina, Corvinone, Rondinella, Raboso Veronese
ALCOHOL CONTENT:
15.5%
TOTAL ACIDITY:
7g/L
HARVEST:
The harvest is done at the end of October with 5kg plateaux. People select manually the grapes in orther to have the best ripening. Drying between 50 and 60 days in fruttaio with optimal temperature, humidity and ventilation.
VINIFICATION:
The pressing starts in November/December with the destemmer-crusher machine and maceration keeping the peel of the grape for 7/10 days at 8°C temperature, fermentation for 15 – 20 days at 20° – 23° C with a soft and continuous movement of the peels.
Separation and pressing of the peels.
The wine obtained is decanted and cleaned from the fermentation lees, put in french barrique whith its own peels to complete the alcohol and malolactic fermentation for 3 years and then aged in bottle for 1 year.
TASTING NOTES:
A great structur, rich and elegant wine. Rubi – violet red wine with a warm and intense bouquet. To the nose they detach perfume of cherry, strawberry, nuts, vanilla, cocoa and spicy notes.
SERVING TEMPERATURE:
18 – 20 °C
SULFITES:
Contains sulfites.
Premi e riconoscimenti:
Prague Wine Trophy Prague Regional Champion 2022 Best Wine Awards Winner 2020 Medaille d'or 2015 La Sèlection 2015
Prodotti correlati
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