 |
|
Annata
2000 |
| Produttori: |
|
|
|
|
Giordano
Emo
Capodilista |
Andrea
Faccio |
Sergio
Zingarelli |
| Aziende: |
|
|
|
|
Conte
Emo Capodilista |
Villa
Giada |
Rocca
delle Macìe |
| Vigneti: |
|
|
|
|
"La
Fornace" |
"Dani" |
"Le
Macìe" |
| Zone
di Produzione: |
|
|
|
Montecchia
di Selvazzano
Veneto |
Agliano
Terme
Piemonte |
Castellina
in Chianti
Toscana |
| Uve:
|
|
|
|
|
|
Merlot |
Barbera |
Sangiovese |
| Vintage
2000 : |
|
Vintage
2000 has reserved for Piemonte, Veneto and Toscana regions an
excellent vintage. Ones in the cellar, the autochthonous variety
were in great conditions, obtaining a warm and pleasant wine. |
| Vinification: |
|
PrimoVolo
is obtained with the best Merlot, Barbera and Sangiovese grapes,
grown in the vineyards of the respective wine-makers. The ageing
is done separately in small French oak barrels for more than
a year. The refining goes on for a few months in dark cellars
and in lay-down bottles until its perfect maturation. |
| Organoleptic
features: |
| Color: |
The
color is of a deep and intense ruby red with purple
reflections. |
| Range
of scents : |
round,
intense and delicate - is vast and varied. The start
is rich in notes of smooth and ripe raspberry followed
by balsamic and cherry scents. |
| Taste: |
The
taste fully expresses the elegant fragrance of Merlot
as well as the smooth and silky structure of the Barbera,
evolving in a long lasting moment of complex sensations,
from plum to raspberry fruits, finishing on the balsamic
and spicy scents of Sangiovese. The finish, full and
generous, ends with notes of almonds and hazelnut. Elegant
tannins give persistency to the taste. |
|
| Gastronomic
pairings: |
|
PrimoVolo
is very best served with important red meat, game and strong and
tasty seasoned cheese. When drunk alone it releases its full and
complex structure, intensity and elegance. |
|
 |
Technical
sheet in pdf format |
|
| |
|
|
Merlot |
| |
|
Produttore:
|
Giordano
Emo Capodilista |
| Azienda: |
OLa
Montecchia |
| Vigneto: |
O“La
Fornace” |
| Zona
di Produzione: |
OMontecchia
di Selvazzano-Veneto |
| Uve:
|
OMerlot |
| Esposizione:
|
OSouth |
| Composizione
del terreno: |
OVolcanic origin, composed with “trachite” rock |
| Forma
di allevamento: |
OCordone
speronato |
| Produzione
per ettaro: |
O60 Quintal/Acre |
| Periodo
di vendemmia: |
OOctober |
| Vinificazione: |
OThe
skin contact maceration process Ogoes for more
2 weeks. |
| Malolattica:
|
OCompleted 100% |
| Affinamento:
|
OIn small oak barrel for one year
|
| Gradazione
alcolica: |
O13,5%
Vol |
| |
|
|
Barbera |
| |
|
Produttore:
|
Andrea
Faccio |
| Azienda: |
OVilla
Giada |
| Vigneto: |
O“Dani” |
| Zona
di Produzione: |
OAgliano
Terme-Piemonte |
| Uve:
|
OBarbera |
| Esposizione:
|
OSouth-West |
| Composizione
del terreno: |
OArgillous calcareous
O |
| Forma
di allevamento: |
OGuyot |
| Produzione
per ettaro: |
O60 Quintal/Acre |
| Periodo
di vendemmia: |
OOctober |
| Vinificazione: |
OThe
skin contact maceration process Ogoes for more
2 weeksO
|
| Malolattica:
|
OCompleted 100% |
| Affinamento:
|
OIn small oak barrel for one year
|
| Gradazione
alcolica: |
O13,5%
Vol |
| |
|
|
Sangiovese |
| |
|
Produttore:
|
Sergio
Zingarelli |
| Azienda: |
ORocca
delle Macìe |
| Vigneto: |
O“Le
Macìe” |
| Zona
di Produzione: |
OCastellina
in Chianti-Toscana |
| Uve:
|
OSangiovese |
| Esposizione:
|
OSouth-West |
| Composizione
del terreno: |
OArgillous
calcareous rich of skeleton
0 |
| Forma
di allevamento: |
OCordone
speronato |
| Produzione
per ettaro: |
O60 Quintal/Acre |
| Periodo
di vendemmia: |
OBeginning of October |
| Vinificazione: |
OThe
skin contact maceration process Ogoes for more
2 weeks. |
| Malolattica:
|
OCompleted 100% |
| Affinamento:
|
OIn 35 Hl. oak barrel for more one year |
| Gradazione
alcolica: |
O13,5%
Vol |
|
|