Serafini e Vidotto
Il Rosso dell'Abazia 2020
| Denomination | DOC Montello e Colli Asolani Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 55% Cabernet Sauvignon, 30% Cabernet Franc, 15% Merlot |
| Aging | 15–24 months in seasoned oak barrels (depending on the grape variety and vintage), followed by 1–2 years of bottle ageing. |
- Designation: Montello e Colli Asolani DOC, Veneto; vintage 2019, 13.5% vol
- Grape blend: 55% Cabernet Sauvignon, 30% Cabernet Franc, 15% Merlot
- Vinification: selected manual harvest; fermentation in steel or wood
- Ageing: 15–24 months in wood plus 1–2 years in bottle; longevity 10–15 years
- Aromatic profile: plum and morello cherry, herbs and balsamic notes; long spicy finish
Description
What kind of wine it is
Rosso dell’Abazia by Serafini e Vidotto is a still wine that expresses the essence of the Montello and Colli Asolani region. This blend of Cabernet Sauvignon, Cabernet Franc and Merlot offers a harmonious profile, supported by soft tannins. The aromatic bouquet combines notes of dried plum and black cherry with intriguing herbaceous and balsamic notes of bay leaf and eucalyptus. On the palate, it reveals a warm and savoury sip, ensuring a long fruity and spicy persistence on a full-bodied and well-structured frame.
Where it comes from
The grapes are grown in the lush vineyards north of Treviso, in the area between Montello and the Colli Asolani. The vines are trained using the Guyot system on soils situated at around one hundred and fifty metres above sea level. The ferretto soils, fertile and well-drained, allow for optimal ripening of the bunches, giving the wine a well-defined texture. This area, characterised by a mild climate and generous rainfall, ensures the perfect development of the vines, essential for preserving a lively perception of freshness on the palate.
How it is produced
The production of this organic wine begins with a careful manual harvest carried out between the end of September and October, to respect the natural ripening times of the different varieties. The best bunches ferment in large steel containers or inside oak barrels. The character of the wine is shaped during a prolonged ageing in seasoned oak barrels. The entire production cycle concludes with bottle maturation, a decisive step to harmonise all the flavour nuances.
History and Curiosities
Founded in 1986 in the Treviso area, the winery combines passion and technology to create Il Rosso dell’Abazia 2019. Crafted under the guidance of oenologist Matteo Serafini, this elegant wine is born from a perfect synergy between Merlot, Cabernet Franc and Cabernet Sauvignon grapes. Praised by critics, it boasts a score of 91/100 awarded by James Suckling and mentions from Gambero Rosso and the Italian Sommelier Foundation. Thanks to a maturation of thirty months, completed by a slow refinement in the bottle, it offers the palate extraordinary persistence.
Awards
-
2020
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1986
- Oenologist: Matteo Serafini
- Bottles produced: 220.000
- Hectares: 23
A future laid down by the beginnings, guaranteed by the presence of a new generation. Starting with Matteo Serafini, who grew up here, among the vineyards and the cellar and trained as oenologist with experiences abroad and in the schools of Conegliano and San Michele all’Adige. In short, ideal conditions to say that we are on solid ground, while our wines are in excellent oak barrels.
Seeing that we are called Serafini & Vidotto, one might say that we have always been a group. Today that group has grown (in more ways than one), with a natural balance and understanding. Starting with Massimo and Kati, followed by the others. Those who have joined our family have found their place and, thanks to the place and to the atmosphere that has been created, no-one has left over the years. A sign that we share the same passion and tenacity. Because, although it is wonderful to live among nature, to enjoy a marvellous view day after day, the true value of our wine lies in the work of people.
Everyone produces quality. We are also committed to living with it. We have always believed that the project was about our lives. First and foremost, we had to do what we liked doing, without compromise. This is the same idea that we can find today in every Serafini & Vidotto wine. The ambition to satisfy our idea of quality. For ourselves, for the product, for all those who can rejoice in the results of our constant care. Read more
| Name | Serafini e Vidotto Il Rosso dell'Abazia 2020 |
|---|---|
| Type | Red green still |
| Denomination | Montello e Colli Asolani DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 55% Cabernet Sauvignon, 30% Cabernet Franc, 15% Merlot |
| Country | Italy |
| Region | Veneto |
| Vendor | Serafini e Vidotto |
| Story | History and Curiosities Founded in 1986 in the Treviso area, the winery combines passion and technology to create Il Rosso dell’Abazia 2019. Crafted under the guidance of oenologist Matteo Serafini, this elegant wine is born from a perfect synergy between Merlot, Cabernet Franc and Cabernet Sauvignon grapes. Praised by critics, it boasts a score of 91/100 awarded by James Suckling and mentions from Gambero Rosso and the Italian Sommelier Foundation. Thanks to a maturation of thirty months, completed by a slow refinement in the bottle, it offers the palate extraordinary persistence. |
| Origin | Northern area of the city of Treviso, Montello and Colli Asolani |
| Climate | Mild climate with abundant rainfall |
| Soil composition | Ferretto soil |
| Cultivation system | Guyot |
| Plants per hectare | 6300 |
| Harvest | From late September to late October |
| Production technique | Manual harvest with selection of the best bunches; fermentation in large stainless steel or split oak vats; ageing in seasoned oak barrels followed by further ageing in bottle |
| Wine making | Manual harvest with selection of the best bunches between late September and early October. Fermentation in large stainless steel vats or split oak barrels. Ageing in seasoned oak barrels for about 15–24 months (with variations depending on grape variety and vintage) and subsequent ageing in bottle for 1–2 years. |
| Aging | 15–24 months in seasoned oak barrels (depending on the grape variety and vintage), followed by 1–2 years of bottle ageing. |
| Year production | 220000 bottles |
| Allergens | Contains sulphites |