Les Cretes
La Sabla Rosso
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Aosta Valley (Italy) |
| Aging | 8 months in steel tanks. |
Description
A still red from the Aosta Valley, 14.5% ABV, produced by Les Cretes. 0.75L bottle. A historic wine from the Charrère family since 1971, a masterful blend of red grape varieties grown in old vineyards. "La Sabla" means "sand" in the local dialect, referring to the sandy composition of the soil. Fruity (raspberry) and floral (violet) nose, an explosion of aromas that anticipate a fresh and fruity palate, with soft tannins and notes of raspberry. A lingering finish.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1989
- Oenologist: Raffaele Crotta, Eleonora Charrère
- Bottles produced: 250.000
- Hectares: 35
| Name | Les Cretes La Sabla Rosso |
|---|---|
| Type | Red green still |
| Denomination | VdT |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Country | Italy |
| Region | Aosta Valley |
| Vendor | Les Cretes |
| Story | Produced by the Charrère family since 1971, it is the winery's historic wine and is today, as then, a skilful blend of red grape varieties grown in the old vineyards. Sabla means sand in the local dialect, due to the sandy composition of the soil. |
| Origin | La Sabla, Bufferia e Sazzé di Aymavilles (AO). |
| Climate | Altitude: 500-750 m. a.s.l. Western exposure. |
| Soil composition | Loose, sandy, moraine soil. |
| Cultivation system | Guyot. |
| Plants per hectare | 8,000. |
| Yield per hectare | 8,000 kg. |
| Harvest | Manually at the end of October. |
| Fermentation temperature | 26 °C |
| Fermentation | 8 days. |
| Wine making | Fermentation in steel tanks under a controlled temperature of 28 °C (82 °F). Long maceration (10 2 days) with daily pumping over. |
| Aging | 8 months in steel tanks. |
| Allergens | Contains sulphites |