Del Rèbene – TAI ROSSO Red Wine – Colli Berici DOC 2018
Wine in full fruit, intense ruby red with violet hues.
The nose is dominated by red fruits, where at the moment pomegranate juice prevails with a closing on light spicy notes typical of the grape.
Beautiful dynamics on the sip, with length supported by acidity, which makes it greedy and immediately resumes the glass as soon as it is swallowed.
Vicenza-style cod, mackerel, cured meats (“Soppressa Vicentina D.O.P.”) and cotechino.
Longevity: over 10 years
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.