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 the vintage), followed by 1–2 years of ageing in the bottle. |
- Denomination and variety: Montello and Colli Asolani Rosso DOC from Cabernet and Merlot grapes
- Intense aromas: notes of plum and black cherry with hints of candied citrus, bay leaf and eucalyptus
- Flavour profile: Harmonious flavour with a full body, balanced by freshness and tannins
- Organic winemaking: Manual harvest, maturation in oak barrels for 15-24 months
- Temperature and pairings: Serve at 18°C; ideal with red meat, game and cheeses
Description
Wine Style
Rosso dell’Abazia by Serafini & Vidotto is a red wine with the Montello e Colli Asolani Controlled Designation of Origin, a blend of Cabernet Sauvignon, Cabernet Franc and Merlot that perfectly expresses its Venetian terroir. Fermented in steel or oak and aged in barrels, this wine is distinguished by its full-bodied style, supported by a pleasant freshness and a distinctly savoury texture. The sensory profile offers an enveloping nose with intense notes of plum and sour cherry, accompanied by hints of candied citrus. On the palate, the elegant and integrated tannins introduce delicate herbaceous and balsamic hints of bay leaf and eucalyptus, guiding the tasting towards a long and complex finish.
Origin
The grapes come from lush vineyards north of Treviso, between Montello and the Asolani Hills, in the municipality of Nervesa della Battaglia. The vines, grown at an altitude of one hundred and fifty metres using the Guyot training system, benefit from a mild climate and generous rainfall. The fertile 'ferretto' soils, characterised by excellent drainage, favour vegetative development and optimal ripening of the bunches. These geographical conditions give the wine a defined structural texture, ensuring an ideal balance between depth of flavour and vibrant freshness.
Production Process
The production process begins with a scrupulous manual harvest, planned between the end of September and October to respect the natural ripening cycles of the individual varieties. The bunches ferment in large steel containers or oak barrels. The character of the wine is consolidated through prolonged ageing in seasoned oak barrels for a period ranging from fifteen to twenty-four months. The cycle concludes with a fundamental final rest in the cellar, allowing the product to reach the market at least four years after the harvest.
History and curiosities
Founded in 1986 in the Treviso area, the Serafini & Vidotto winery produces Il Rosso dell’Abazia, an iconic creation by founders Francesco and Antonello. Under the guidance of oenologist Matteo Serafini, this prestigious wine undergoes long ageing, only entering the market four years after the harvest to ensure an impeccable evolution of flavour. The absolute excellence of this vintage is evidenced by widespread critical acclaim and prestigious international awards, including the renowned Tre Bicchieri, the 5 Grappoli and medals awarded by Decanter and Wine Hunter.
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 Serafini & Vidotto winery produces Il Rosso dell’Abazia, an iconic creation by founders Francesco and Antonello. Under the guidance of oenologist Matteo Serafini, this prestigious wine undergoes long ageing, only entering the market four years after the harvest to ensure an impeccable evolution of flavour. The absolute excellence of this vintage is evidenced by widespread critical acclaim and prestigious international awards, including the renowned Tre Bicchieri, the 5 Grappoli and medals awarded by Decanter and Wine Hunter. |
| Origin | Area north of Treviso, between the Montello and the Asolo Hills |
| Climate | Mild climate with abundant rainfall |
| Soil composition | Ferretto soil |
| Cultivation system | Tablemount |
| Plants per hectare | 6,300 |
| Harvest | From late September until well into October |
| Production technique | Manual harvesting with selection of the best bunches; fermentation in large stainless steel tanks or oak barrels; ageing in seasoned oak barrels followed by bottle ageing. |
| Wine making | Manual harvest with selection of the best bunches between late September and early October; fermentation in large stainless steel or split oak vats; ageing in seasoned oak barrels for approximately 15–24 months (variable depending on grape variety and vintage) and subsequent bottle ageing for 1–2 years. |
| Aging | 15–24 months in seasoned oak barrels (depending on the grape variety and the vintage), followed by 1–2 years of ageing in the bottle. |
| Allergens | Contains sulphites |