GRAPES: 100% Carmenère
Del Rèbene – Red Wine Veneto IGT 2016
Description
Red wine Del Rèbene is the name we give to the wine of our best vintages.
In Red Wine Veneto IGT 2016 the grapes are exclusively Carmenère
Organoleptic Notes
Dark ruby red wine with garnet reflections, it is broad and complex at the nose, with notes of violet, berries, tamarind, black pepper and licorice.
On the palate it is full and juicy, with a well-integrated tannic texture and a pleasant gustatory balance. Long and intense finish of great elegance.
Pairings
Red meats, game, cold cuts and cheese.
Awards
The Wine Hunter is an award of excellence that is awarded annually to the best wines and other national and international food and wine first fruits selected by The WineHunter, including culinary products, beers and spirits. The products chosen as the most deserving, which reach a minimum score of 90 out of 100, are then included in a guide that can be consulted for free online.
Winemaking
The vinification begins with the preparation, a few days before the harvest, of the pied de cuvè.
A modest percentage of grapes are harvested, de-stemmed and left in a usually steel barrel, where fermentation spontaneously begins, aided by one or two daily punching down.
After a few days the pied de cuvè is in full fermentation. We then proceed with the harvest of the entire vineyard. The grapes are de-stemmed and fall into the fermentation tanks in vitrified concrete by fall.
The pied de cuvè is added little by little which immediately starts the fermentation of the freshly de-stemmed grapes. Fermentation on the skins lasts between 10 and 14 days depending on the vintage.
We then proceed with the racking and pressing of the marc. The wine is thus transferred to other tanks, also of vitrified cement, where a period of aging begins which can last from one to two years.
The wine is then bottled directly in our cellar which it will leave only when it is brought to our customers’ tables.
NEWS & EVENTS
Mondolio19 February 2024 - 12:05
FRONT ROW SOCIETY: review by Annett Conrad28 July 2023 - 18:35
Recensione Slow Food: Di coralli, di pietre e olive. La rinascita dei Colli Berici25 October 2020 - 15:56
