Teroldego Superiore Riserva DOC 2016 - Musivum

PRODUCTION AREA In the southernmost part of the Trentino Adige valley, where the Little Dolomites and the Baldo chain accompany Lake Garda in its expansion towards the Veneto plain, are the vineyards of the Ala winery; a land rich in memories, which was the scene of disputes between the Austrian empire and the most serene republic of Venice. It was thanks to these relationships and the consequent commercial exchanges of the people who populated it that Marzemino arrived in this land from the distant and suggestive Asia Minor. On the best soils created by the erosive and dragging action of the glaciers, which during their passage formed gentle hills and fertile promontories, and in the best exposures facilitated by the particular orientation of the valleys, the Marzemino grape is grown, which succeeds in this way to fully express its potential, reaching the right maturation, creating wines with gentle aromas and harmony of flavours. Grown in the classic Trentino pergola, Marzemino is a vine that requires lengthy pruning and its young, green shoots are very fragile and sensitive to the effect of the wind. Only the skilful work of the winegrower, through a patient work of tying and arranging the shoots, is able to select the best shoots for the production of the grapes. VARIETY AND VINIFICATION 2017 harvest and drying Once they have reached maturity, half of the bunches of Marzemino grapes are harvested rigorously by hand, controlled and delicately placed in special boxes to begin the drying period in the cell, at controlled temperature and humidity. The grapes evolve and further ripen for several months, through the natural drying process, developing notes and scents that will give the wine harmony and richness. For the other half of the bunches, natural ripening is pushed to the maximum before the arrival of the rains, to then be harvested by hand and pressed. Pressing The pressing of the fresh grapes is very slow and delicate, so as not to break the berries completely, but only tear them apart in order to prolong the subsequent fermentation. The pressing of the dried grapes takes place in late autumn, after the months spent drying in the fruit cellar. Given the consistency of the grapes, we proceed to a "shelling": the little juice that is released will be the basis on which the yeasts will begin their very slow fermentation. Fermentation The fermentation of the fresh grapes: after resting for two nights at 8°C, the crushed grapes are inoculated with specific yeasts which will enhance the typical organoleptic characteristics of the vine. Fermentation is slow at a controlled temperature and pumping over is short but frequent. Fermentation of dried grapes: the addition of selected yeasts takes place immediately, even if the temperature of the must is rather low given the season (7-9°C). Fermentation is very slow and can last even weeks, during this period the wine extracts the best components from the skins and grape seeds, elevating its structure and its aromatic and character richness. Refinement After the malolactic fermentation, the two components rest and settle for a few months before transferring part of them into oak barrels. At the time of assembly, the various components are combined to prepare for bottling and the subsequent phase of refinement in the bottle. ORGANOLEPTIC CHARACTERISTICS A wine with a unique and recognizable personality, it is expressed with an intriguing aromatic profile that ranges from ripe and warm fruit, tending towards raisin aromas such as plum and morello cherry, to a spiciness made of eucalyptus and coriander with a side dish of balsamic and almond notes . On the palate it offers a dense but delicate structure and a freshness of fruit in the aftertaste that makes it a great red.