Description
Still red wine from Benaco Bresciano IGT, 14.5% ABV, 100% Rebo. Produced by Avanzi in Desenzano del Garda. 0.75 L bottle, 2019 vintage. The Avanzi winery, with a history dating back to 1931, produces wines in the heart of Lake Garda. Aged in French oak barrels for 24-36 months, followed by 12 months in bottle. Intense ruby red with purple hues. Notes of spice, red fruit, undergrowth, and plum jam. Dry, full-bodied, harmonious, and moderately tannic.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
- Start up year: 1931
- Oenologist: Giuseppe Avanzi
- Bottles produced: 450.000
- Hectares: 40
For over eighty years we have been producing wines utilizing the highest quality grapes, grown here in the region of Lake Garda where we have more than 138 acres of vineyards and olive groves. Our proven passion for Garda and Lugana Wines has inspired us, generation after generation, to continuously seek improvement in all aspects of wine quality and wine production. In the family winery, the Avanzi family produces the most prestigious Garda wines, Lugana wines and sparkling wines. In the family oil-mill, with the same care and precision, we produce an outstanding and exquisite Garda DOP extra virgin olive oil. We sustain the richness of our land and the quality of our vineyards and its grapes with continuous renewal, combining almost a century of tradition, experience and know how. Read more
| Name | Avanzi Rebo Montecorno 2019 |
|---|---|
| Type | Red still |
| Denomination | Benaco Bresciano IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Rebo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Avanzi |
| Origin | Desenzano del Garda locality Montecorno |
| Soil composition | Predominantly of limestone origin. |
| Cultivation system | Row-trained with Guyot pruning. |
| Harvest | September, hand-picked grapes. |
| Wine making | Grapes are crushed. Temperature-controlled fermentation begins in steel tanks. Cold pre-fermentation maceration for 24-48 hours, followed by pumping over and dƩlestage. Malolactic fermentation carried out in steel. |
| Aging | Fine fermentation and maturation in French oak barrels for 24-36 months. Resting in bottle for 12 months. |
| Allergens | Contains sulphites |

