After only one night of skin to the must contact, the must, with that beautiful rose colour, was separated the skins. A slow fermentation at controlled temperature followed.The wine was then left to decant at low temperatures in order to reach natural stability.
Has a deep ruby red colour with a violet rim when young. The nose is clean, fruity with hints of raspberry and woodland fruits. As it ages, it opens up and mellows. On the palate it reveals balanced tannins, accompanied by a full, persistent body. It is dry, distinct, full-bodied and austere.
It has a deep-red colour with light garnet tones. On the nose it is fresh and fruity, expressing scents reminiscent of red berry jam and cherries under alcohol. In the mouth it is pleasant and harmonious with a long persistency.
Lively, ruby red in colour with violet reflexes. On the nose, vinous, rich in fruit and flower aromas. On the palate, full and harmonic. Being so round and pleasant, it is a very versatile wine and a perfect match for a wide variety of dishes antipasti to meat and cheeses.
Intense ruby red colour with a hint of violet. The bouquet has notes of mature, red fruits, such as cherries, amarena cherries, dried prunes, woodland fruits, blackberries and blueberries. The palate has a good, soft, ample structure and again confirms the nose, ending with spices, black pepper, canella and liquorice.
This is the real red wine Trentino. The guardian of "historical memory" for a farming sector that always did aim at absolute quality. A vigorous and powerful wine, it will stand up to any illustrious rival. So captivating, that we can place it at the highest levels of Trentino wine production. The jewel of Campo Rotaliano, it is the result of a culture and tradition marked in turn by the evolving history of this wine, fascinating in every sense.
Attractive greenish highlights complement a luminous straw-yellow colour. The wine offers a superbe, richly-faceted nose, with an intense, lively fruitiness offering scents of ripe grape and peach, plus abundant tropical fruit banana, citron and grapefruit. That crisp liveliness marks the palate too, with its pleasurable tartness, a dryness softened around the edges, and the lightest hint vanilla hovering throughout.
This contemporary version of Rosso Piceno displays a deep ruby red, then offers classic varietal spice, along with lovely scents of vanilla, chocolate, and wild red berries. A dense weave of velvety tannins characterises the appealing, seductive palate, and the lingering finish is impressive. It's the perfect companion to the traditional dishes of Central Italy, as well as innovative dishes of Italy's contemporary cuisine.
Colour: Bright ruby red.
Bouquet: Intense, inviting and vinous, with pleasant violet, dandelion and ripe red fruit scents.
Taste: Dry, well-balanced, of great tannic balance.
Gastronomic matches: It is a classic wine for the entire meal, that easily compliments first dishes with tomato or meat sauces, meat roasts, mixed boiled meat, cold cuts and cheeses.
Es, according to Sigmund Freud: it is instinct and wild passion - the same used to produce this wine - with no conditions, no rules, beyond space and time, logic or moral. It doesn't know good and bad. Es submits to one principle only: "PLEASURE".
The colour is garnet-red with ruby highlights that take on a slightly orange tone over time. It has a clear-cut, intense nose with overtones of vanilla, spices, withered roses and underbrush. The taste is dry, but soft, full-bodied, velvety and well-balanced, and is very long-lasting.
Showing deep ruby red, it releases intense aromas laden with rich spice and dried fruit; in the mouth it is a wine of superb richness and majestic flavours. A wine of superb richness and majestic flavours. The exceptional balance of all its components makes it ideal for lengthy cellaring.
Winemaking: Guyot system. Harvested by hand in mid-September, just when the ripe grapes are turning color. Soft pressed - Brought to cold temperature to allow a separation of the sediment. Fermented and matured on the yeasts for 6 months in cement vats with the exception of 20% of the Friulano which is kept in 10 year old tonneaux for 6 months.