Caratteristiche: ZONA DI PRODUZIONE: Trentino - Piana Rotaliana. CARATTERISTICHE ORGANOLETTICHE: Pigiatura con separazione dei raspi. Macerazione delle bucce con frequenti rimontaggi e fermentazione a temperatura controllata attorno ai 25°C; colore rosso rubino con riflessi violacei, profumo intenso, ricco di sfumature che ricordano i frutti di bosco, caratteristico, sapore secco, armonico, vellutato. GRADO ALCOLICO: 12,5%.
abbinamenti consigliati: Arrosti, grigliate e formaggi stagionati.
temperatura di servizio: 16-18°C.
Allergic-Info: This wine can contain sulfites
yr. 1993 Wine Spectator:
83 of 100 Points.
"Wine Spectator" has rated the wine "Mezzacorona Teroldego Rotaliano, Trentino-Alto Adige, Italy" from the vintage 1993 on 15.06.1996 with 83 of 100 points.
yr. 1992 Wine Spectator:
84 of 100 Points.
"Wine Spectator" has rated the wine "Mezzacorona Teroldego Rotaliano, Trentino-Alto Adige, Italy" from the vintage 1992 on 28.02.1995 with 84 of 100 points.
yr. 2016 Decanter World Wine Awards:
88 of 100 Points.
"Decanter World Wine Awards" has rated the wine "Mezzacorona Teroldego Rotaliano" from the vintage 2016 on 01.06.2017 with 88 of 100 points.
little salami of pure swine pure, middle grinded, sacked in natural bowel. Red colour, grained well defined with granules of fat, characteristic perfume and delicate taste are the characteristics that make it unique and original.
the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)
This is a wine of unusual contrasts - on the one hand full-bodied and concentrated while on the other, time and again tasters are surprised at its positive rusticity combined with elegance.
The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.