Torrazzo

Lightness and cleanliness in a red wine of extreme elegance.

VARIETY
75% Groppello and 25% Marzemino

APPELLATION
Valtènesi Rosso DOC

SOIL

Second-level pebbly moraine soil (200 mt asl)

TRAINING SYSTEM
Single Guyot pruned at 6 Buds

PLANT DENSITY
5000 plants/ha

YIELD PER PLANT
1.2 kg per plant

PROCESSING
Hand-picked grapes – Maceration on the skins – Fermentation for 15/18 days at 22/24 °C – Malolactic fermentation in steel tanks for about 20 days – Maturation in steel tanks for about 6 months – Ageing in bottle for 3/4 months.

COLOR

Clear ruby red colour, with well-distributed and intact texture, medium-bodied, glyceric core of good texture whose viscosity is noticed observing the walls of the glass.

NOSE

On the nose, the smell sensations  are soft but distinct, opening with an initial aromatic impact of scents of wild berries and violet, with a subsequent progression of red berry fruits as the glass is swirled. In the mouth, the flavour is pleasant, surrounded by complex and unexpcted floral and fruity aromas, where cherry and raspberry stand out.

TASTE

Its zippy spine of acidity, well integrated with the other elements makes  Torrazzo a fresh wine on the palate, softening the intense heat of Groppello and Marzemino fruit it comes from.

FOOD PAIRING

In pairing it is a wine that goes well with cold and hot dishes, suitable for the whole meal and as an everyday wine. Surprising is its combination with fatty lakefish dishes.

SERVING TEMPERATURE

To be served at a temperature of 14/16°C in tulip-shaped wide-bowled glass.

TASTING NOTES

Ruby red, scents of wild berries and violet, fresh and with fine and elegant tannins.