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Attributes
Producer:
Tenuta Peter SölvaYear:
2021Appellation:
Weinberge Dolomiten IGTCategory:
Red wineRegion:
SüdtirolLand:
ItalyVariety:
CuvéeCharakter:
saftig, harmonisch, elegant -
Complete description
Vintage Description:
Ruby red color with garnet red hues in the glass and in the nose a delightful bouquet full of red and dark fruit notes and spicy hints. Full-bodied and harmonious on the palate, with soft tannins, good structure and good persistence. A fine and elegant red wine. (S. Broschek - wP)wine:
wine title:
Il Secondocountry:
Italyregion:
South TyrolArea:
ÜberetschProducer:
Tenuta Peter SölvaCategory:
Red wineWeincharakter:
classic & elegantappellation:
Vino Rosso d'ItaliaGlass:
RotweinPremiumglass:
Chianti Classico | ZinfandelIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
2Ideal drinking maturity (years after harvest) up to:
8food recommendation:
Roasted veal steak, Breaded escalope of pork, Venison ragout and buttered spaetzle, Venison steak - spicy prepared, Roast beef, Roasted filet of beef steak, Whole roast goose or duck, Roast duck/goose breast - sweet condim., Hard cheese, Red smear cheeseGrape variety:
CuvéeVinification [en]:
The grapes are destemmed and pressed. Mash fermentation in stainless steel at a controlled temperature. In order to increase the concentration of all ingredients, the saignée method is used on the one hand, and on the other hand the young wine from grapes dried in the vineyard (which are vinified separately) is added at the end of the vinification process. Malolactic fermentation in stainless steel.Ageing [en]:
Maturation in oak barrels for 6 months, after which the varieties are assembled.Ageing [it]:
Maturare in botti di rovere per 6 mesi, dopo engono assemblate le varietá.Grape variety abbreviation:
ME, CS, CF, LAvineyard [en]:
Vineyards between 250 and 450 m a.s.l. with southern exposure in Caldaro, Termeno, Cortaccia and Laives.earnings [de]:
50 hl/haSoil:
From clayey soils to stony and sandy soils.vineyard [de]:
Rebhänge zwischen 250 und 450 m Höhe mit Südlage in Kaltern, Tramin, Kurtatsch und Leifers.harvest [de]:
Ende September bis Anfang Oktober.Description [de]:
Rubinrote Farbe mit granatroten Reflexen im Glas und in der Nase ein herrliches Bouquet voller roter und dunkler Fruchtnoten und würziger Anklänge. Am Gaumen vollmundig und harmonisch, mit weichen Tanninen, guter Struktur und gutem Abgang. Ein feiner und eleganter Rotwein. (S. Broschek - wP)year:
2021Vinification:
The grapes are destemmed and pressed. Mash fermentation in stainless steel at a controlled temperature. In order to increase the concentration of all ingredients, the saignée method is used on the one hand, and on the other hand the young wine from grapes dried in the vineyard (which are vinified separately) is added at the end of the vinification process. Malolactic fermentation in stainless steel.Description [it]:
Colore da granato a rosso rubino. Il bouquet ricorda il vitigno più presente nell'annata in corso, dai frutti di bosco al ribes nero. Al palato corposo e armonico con tannino morbido. Buona struttura e buona persistenza. Un vino rosso fine ed elegante. (S. Broschek - wP)earnings [en]:
50 hl/haVinification [it]:
L'uva viene diraspata e pigiata. Fermentazione sulla buccia in acciaio inox a temperatura controllata. Qui viene fatto appositamente il Salasso per avere più buccia su meno mosto. Questo concetto insieme all'uva appassita in vigna (= la quale viene vinifi cata separatamente e aggiunta alla fine) è l'obbiettivo della filosofia Amistar. Malolattica in acciaio inox.harvest:
Late September to beginning October.Description [en]:
Ruby red color with garnet red hues in the glass and in the nose a delightful bouquet full of red and dark fruit notes and spicy hints. Full-bodied and harmonious on the palate, with soft tannins, good structure and good persistence. A fine and elegant red wine. (S. Broschek - wP)Soil [en]:
From clayey soils to stony and sandy soils.vineyard [it]:
Vigneti in zone tra 250 e 450 m s.l.m. con esposizione sud a Caldaro, Termeno, Cortaccia e Laives.earnings:
50 hl/haAlcohol level (%vol):
14cuvee_description:
50% Merlot, 25% Cabernet Sauvignon & Franc, 25% LagreinSoil [it]:
Da argilla al terreno sassoso e sabbioso.Ageing:
Maturation in oak barrels for 6 months, after which the varieties are assembled.Soil [de]:
Lehm, Kalk, Sand und PhorphyrVinification [de]:
Die Trauben werden entrappt und gepresst. Maischevergärung im Edelstahl bei kontrollierter Temperatur. Um die Konzentration aller Inhaltsstoffe zu erhöhen wird zum einen die Saignée-Methode (Saftabzug) angewandt, zum anderen wird am Ende der Vinifikation der Jungwein von im Weinberg getrockneten Trauben (die separat vinifiziert werden) hinzugefügt. Malolaktische Gärung in Edelstahl.earnings [it]:
50 hl/haharvest [en]:
Late September to beginning October.Residual sugar:
dryvineyard:
Vineyards between 250 and 450 m a.s.l. with southern exposure in Caldaro, Termeno, Cortaccia and Laives.harvest [it]:
Da terreni argillosi a terreni sassosi e sabbiosi.Ageing [de]:
Reifung der einzelnen Weine in Eichenfässern für 6 Monate, danach werden die Sorten assembliert.
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