Novello Trevenezie IGT 2023 - Ornella Bellia

PRODUCTION NOTES IN THE VINEYARD Variety: Carmenère 50% - Refosco dal Peduncolo Rosso 50% Soil type: clayey-limestone of alluvial origin Vine 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 grapes harvested by hand are placed whole, stalks included, in a hermetically sealed stainless steel vat saturated with carbon dioxide. Together with the start of fermentation, a saturated environment is created inside the winemaker. This typical process of the so-called carbonic maceration lasts for about 10 days and induces the grapes to self-ferment inside them, modifying the very composition of the cells which develop new aromas and flavours, not common to traditional wine. Subsequent soft pressing of the grapes which will be followed by the end of the first fermentation. Finally, the wine is placed to refine in steel tanks where the malolactic fermentation will conclude, thus achieving the best balance and maximum aromatic finesse. TASTING NOTES Colour: intense red with violet hues. 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 varietal spicy flavours. PAIRINGS It can be considered a wine for the whole meal, with the exclusion of particularly spicy dishes and sweet desserts. Excellent with dishes based on barley soups, mushrooms and tagliatelle with truffles. 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 enjoyed preferably in the year of production. TECHNICAL INFORMATION Alcohol content: 12.50% Vol. Sugars: 8 - 10 gr/l Total acidity: 5.50 - 6.50 gr/l Ph: 3.30 - 3.50 Sulphite content: 80 - 120 mg/l l (over 40% less than the legal limit)