Novello Trevenezie IGT 2024 - Ornella Bellia

NOTES OF PRODUCTION IN THE VINEYARD Variety: Carmenère 50% - Refosco dal Peduncolo Rosso 50% Type of soil: clayey calcareous of alluvial origin Plant density: 3.500 - 4.500 vines per hectare Production: 70 - 80 quintals / hectare Training system : Sylvoz Harvest period: end of September PROCESSING NOTES IN THE CELLAR The hand-harvested grapes are put whole, including the stalks, in a stainless steel vat, hermetically sealed and saturated with carbon dioxide. Together with the start of fermentation, a saturated environment is created inside the winemaker. This process, typical of the so-called carbonic maceration, lasts for about 10 days and causes the grapes to self-ferment inside them, modifying the very composition of the cells that develop new aromas and flavors, not common to traditional wine. Subsequent soft pressing of the grapes followed by the end of the first fermentation. The wine is finally placed to refine in steel tanks where the malolactic fermentation will end, thus achieving the best balance and maximum aromatic finesse. TASTING NOTES Color: intense red with violet reflections. Aromas: intense, fruity with hints of undergrowth, blackberry, raspberry, blueberry and strawberry. Taste: round and soft with the typical sensation of carbonic maceration, which enhances the spicy varietal flavors. PAIRINGS It can be considered a wine for the whole meal, with the exception of particularly spicy dishes and sweet desserts. Excellent with dishes based on barley soups, mushrooms and truffle tagliatelle. We also recommend it for an evening with friends and some good chestnuts, the fruit par excellence of the autumn season. TEMPERATURE AND SERVING GLASS Temperature: 16 ° C Glass: medium-sized tulip with closing mouth. HOW TO INDICATE IN THE WINE LIST Novello Trevenezie IGT "Linea Tipici" - Ornella Bellia Venezia Wines STORAGE METHODS Our company guarantees the integrity of the product and its correct evolution only and exclusively if stored in a cool place (8-15 ° C) , dry and away from sources of light and heat. To be tasted preferably in the year of production. TECHNICAL INFORMATION Alcohol content: 12.50% Vol. Sugar: 8 - 10 gr / l Total acidity: 5.50 - 6.50 gr / l Ph: 3.30 - 3.50 Sulphite content: 80 - 120 mg / l (over 40% less than the legal limit)