Novello di Teroldego - IGT

Novello di Teroldego Novello di Teroldego

colore

Colour

lively, bright ruby red

profumo

Aroma

fragrant with a relentless fruitful nature of ripe cherry

gusto

Flavour

delightful, warm and intriguing, with a pleasant sensation of softness and an enchanting intense Marasca cherry flavour.

gastro

Gastronomic pairings:

the wine goes well throughout the meal, to be drunk for enjoyment from 6th November until the arrival of the new year.

temperat

Serving temperature

12/14 °C

     

Grape variety

Teroldego on the old Schwarzmannn rootstock (V.Riparia x V. Rupestris).

Training system

Double Trentino arbour connected with 5.00 x 0.60 m plant spacing. 3300 vines per hectare. Three fruit canes per vine with a total load of 30 buds.

Terrain

Alluvial, gravelly, former river-bed and relative basin of the River Noce, composed of stones, known as “sassi robi”, covered with a surface layer of top soil.

Grape harvesting period

Harvested from 19th to 21st September 2009 after the first white varieties, to achieve balanced acidity and an abundant content of grape sugar.

Vinification

The Novello di Teroldego is produced with a special technique known as “Carbonic Maceration”, designed to bring out the fruitfulness of the grapes in the wine. A few days before the Novello di Teroldego grape harvest, a small quantity of grapes are gathered to prepare the starting must. The real harvest then takes place in crates and the grapes, perfectly whole, are poured into the vats where the new must is already fermenting. In this environment rich in carbon dioxide, released from the fermenting must, carbonic maceration takes place for about eight days at a temperature of thirty degrees centigrade. The carbon dioxide attacks the malic acid, giving roundness to the must; tasting the berry gives a pleasant sparkling cherry hint. Finally, the grape is crushed, thereby beginning actual fermentation with skin contact for two days only. In order to refine the future wine, in fact, the grape is removed from the vats, pressed slightly and fermentation is completed without skin contact. After a few weeks of decantation, bottling begins.

Comment

The novello wine is finally ready to be tasted, celebrating the arrival of the new vintage.

2009 analytical data:

Alcohol 12.5%, fixed acidity 5.5 g/l, extract 27 g/l