| History |
The latest version of this label combines the seventeenth-century characters typical of the style of the other labels with a drawing of the Oratorio di San Lorenzo, a small Romanesque church built around the 11th-12th centuries, executed by Michela Coltro. This building is probably the oldest church in the Berici Hills, overlooking the Carmenere vineyard, where the grapes are selected to produce this Riserva, which became D.O.C. Colli Berici Carmenere Riserva in the 2009 vintage. |
| Origin |
San Germano dei Berici (Vicenza). |
| Climate |
Altitude: 50-150 m. a.s.l. Exposure: South and South-East. |
| Soil composition |
Red clays, marine limestone. |
| Harvest |
By hand, with 15 kg crates. |
| Vinification |
Grapes are gently destemmed, taking care not to break the skin of the berries. A pre-fermentation maceration of 24-48 hours is carried out, followed by an alcoholic fermentation lasting 28-32 days in concrete vats. This is followed by manual pumpover and punchdown at a controlled temperature not exceeding 28°C. |
| Ageing |
After malolactic fermentation, the wine is put into new (45%) and second-passage French oak barriques (55%) for 12 months. After 4 months in steel, the wine is bottled and left to age for at least 12 months before being marketed. |
| Pairing |
Grilled or smoked pork meat. It also pairs with the typical dishes of Vicenza such as "polenta, whole grain corn flour, and "sopressa vicentina D.O.P." which is a salami made of pork meat. |