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[av_heading heading=’TAI Rosso Colli Berici DOC 2018′ tag=’h1′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ show_icon=” icon=’ue800′ font=’entypo-fontello’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’18’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” icon_size=” av-medium-font-size-1=” av-small-font-size-1=” av-mini-font-size-1=” color=’custom-color-heading’ custom_font=’#ffffff’ icon_color=” margin=” margin_sync=’true’ padding=’25’ icon_padding=’10’ link=’manually,http://’ link_target=” id=” custom_class=” template_class=” av_uid=’av-ki7ljpeu’ sc_version=’1.0′ admin_preview_bg=”][/av_heading]
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Del Rèbene – TAI Rosso Veneto ITG 2018
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[av_heading heading=’Descrizione‘ tag=’h3′ link_apply=” link=’manually,http://’ link_target=” style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” av_uid=’av-66a8sg’][/av_heading]
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Vino pieno nel frutto, dal colore rosso rubino intenso con riflessi violacei.
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[av_iconlist_item title=’VENDEMMIA: manuale inizio ottobre’ heading_tag=” heading_class=” link=” linktarget=” linkelement=” icon=’ue8ae’ font=’entypo-fontello’ av_uid=’av-kd1zco’][/av_iconlist_item]
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[av_iconlist_item title=’SISTEMA DI ALLEVAMENTO : Guyot, 4500 piante/ha’ heading_tag=” heading_class=” link=” linktarget=” linkelement=” icon=’ue8ae’ font=’entypo-fontello’ av_uid=’av-gqn708′][/av_iconlist_item]
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[av_iconlist_item title=’TERRENI: Argilla rossa e calcare marino’ heading_tag=” heading_class=” link=” linktarget=” linkelement=” icon=’ue8ae’ font=’entypo-fontello’ av_uid=’av-dgvfu0′][/av_iconlist_item]
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[av_heading heading=’Note organolettiche‘ tag=’h3′ link_apply=” link=’manually,http://’ link_target=” style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” av_uid=’av-hd234′][/av_heading]
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Il naso è dominato dai frutti rossi, dove al momento prevale il succo di melograno con chiusura su leggere note speziate tipiche del vitigno.
Bella dinamica al sorso, con lunghezza sostenuta dalla acidità, che lo rende goloso e fa riprendere subito il calice appena deglutito.
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[av_heading heading=’Abbinamenti‘ tag=’h3′ link_apply=” link=’manually,http://’ link_target=” style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” av_uid=’av-2r1y00′][/av_heading]
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Baccalà alla vicentina, sgombro, salumi (sopressa vicentina D.O.P.) e cotechino.
Longevità: oltre i 10 anni
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[av_heading heading=’Vinificazione‘ tag=’h3′ link_apply=” link=’manually,http://’ link_target=” style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=’custom-color-heading’ custom_font=’#b02b2c’ custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” av_uid=’av-1zxed4′][/av_heading]
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La vinificazione inizia con la preparazione, alcuni giorni prima della vendemmia, del pied de cuvè.
Viene raccolta una modesta percentuale di uva, diraspata e lasciata in un fusto solitamente di acciaio, dove spontaneamente inizia la fermentazione, aiutata da una o due follature giornaliere.
Dopo alcuni giorni il pied de cuvè è in piena fermentazione. Si procede allora con la vendemmia dell’intero vigneto. L’uva viene diraspata ed entra per caduta nelle vasche di fermentazione in cemento vetrificato.
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Si aggiunge a poco a poco il pied de cuvè che fa immediatamente iniziare la fermentazione anche delle uve appena diraspate.
La fermentazione sulle bucce dura tra i 10 e 14 giorni a seconda dell’annata. Si procede dunque alla svinatura e alla pressatura delle vinacce.
Il vino viene così trasferito in altre vasche, anch’esse di cemento vetrificato, ove inizia un periodo di affinamento che può durare da uno a due anni. Il vino viene quindi messo in bottiglia direttamente nella nostra cantina che lascerà solo al momento di essere portato sulle tavole dei nostri clienti.
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