Gaggion Marzemino Nero, Veneto Rosso IGT, Contra Soarda 75cl
20,20 €
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Kirjeldus
Gaggion Marzemino Nero is the result of a re-evaluation of this old grape varietal, which has been grown in the Veneto area since the 1600s. It is a wine full of character, fruits and spices. Its vegetal and herbaceous tannins make it consistent and full bodied but easy to drink at the same time. The wine has been ageing in stainless steel tank for 12 months and then 12 months in oak barriques and tonneaux in order to make it more harmonius but still preserving its personality and strength.
Denomination: Veneto Rosso IGT
Grape: 100% Marzemino Nero
Area of production: On the hills of Bassano del Grappa at 200 meters a.s.l. The vineyard is named Gaggion: the “gaggio” is a military wage. “Ma nel commensurar d’i nostri gaggi/col merto è parte di nostra letizia, perché non li vedem minor né maggi” (Dante par. vi, 118-120).
Training and yield per hectare: 220×80 cm between rows, with a number of nearly 5000 grape vines per hectare. Yield is around 2 kg per plant.
Nature of the soil and exposure: The soil is alluvial, warm, fertile and rich of erosive pebbles. It’s a type of soil that favourites late harvests. The exposure is North-South.
Harvest: The grapes are carefully selected and harvested by hands. Grapes are picked when the concentration of sugar, acidity, aromas and phenolic compounds reach the perfect level. The grapes are then collected into cases, and with a fast and efficient transportation, are brought immediately to the rooftop of the cellar, where are subjected to another selection before entering the destemmer and rusher.
Vinification: The grapes enter the vinification room through natural gravity force and start a spontaneous fermentation in stainless steel tanks. The wine stays 15/20 days in maceration with the skins with temperature round 24-28°C. Malolactic fermentation takes place naturally with temperature control.
Refining: The wine ages 1 year in stainless steel, then another 1 year in French oak of different origins (barriques and tonneaux) of 2-3 passage and finally 6 months in the bottle before release.
Ageing: From the day of the release 10-15 years.
Production system follows the organic parameters in total respect with nature and the environment.
