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Villa Capodaglio - Carrarino - Refosco dal Peduncolo Rosso - Vintage - I.G.T. - Veneto - Red Wines
Carrarino, wine made from Refosco dal Peduncolo Rosso grapes, owes its name to the ancient coin coined by the Carraresi. The Carrarino wine, produced in our ancient cellar following traditional methods of fermentation alongside the most modern preservation techniques, is matured for 24 months partly in steel tanks conditioned, partly in wooden barrels and stone barrels.
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Information
| Package | 750 ml |
| Certifications | I.G.T. |
| Region | Veneto |
| Nation | Italy |
Description
Villa Capodaglio - Artisans of the Vineyard
Our grapes are selected and harvested by hand at the first light of the morning in order to encourage a more natural and spontaneous fermentation. The wines are then refined in the old cellar and rest partly in modern thermoconditioned tanks and partly in the old wooden barrels and stone barrels typical of our land, encouraging the natural fermentation and maintenance of the highest organoleptic qualities of the grapes. / p>
Carrarino - Refosco dal Peduncolo Rosso - Vintage - I.G.T. - Veneto - Red Wines
Carrarino, wine made from Refosco dal Peduncolo Rosso grapes, owes its name to the ancient coin coined by the Carraresi.
The Carrarino wine, produced in our ancient cellar following traditional methods of fermentation alongside the most modern preservation techniques, is matured for 24 months partly in steel tanks conditioned, partly in wooden barrels and stone barrels so honoring the most ancient traditions.
This type of Refosco is called "from the red peduncle" because of the uniqueness of the intense red hue that takes the "pedicel" just before the harvest.
IGT - Typical Geographic Identification of Veneto.
Technical Notes
3300 plants / ha
100/120 quintals / ha of manually thinned grapes
Clayey-scarid-loamy soil
Hand picking at the first light of the morning
Fermentation in thermo-conditioned steel tanks with maceration of about 15 / 16gg. at a controlled temperature of 15/16 ° C
Aging in temperature-controlled steel tanks for a minimum of 24 months, 20% in barriques for 12 months and 15% in stone barrels for 18 months
Organoleptic Characteristics
Color
Intense ruby red, purple reflections
Perfume
Intense and persistent with hints of blackberry and black currant
Taste
Warm, soft, intense, tannic, persistent with an aromatic aftertaste.
Content
From 12.5 to 14% vol. (depending on the vintages)
Total Acidity
5.55 g / l
Volatile Acidity
0.40 g / l
Free Sulfur
20 mg / l
Total Sulfur
72 mg / l
