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The Casetta variety - called Foja Tonda in dialect - is a grape variety which is indigenous of Vallagarina, and cultivated since antiquity in the area of Dolcé Ala and Avio. After having been abandoned, since the market favored other - sometimes more prolific - grape varieties, Foja Tonda was destined to extinction, until Albino Armani rediscovered it. In 2002 it was reinserted among the varieties admitted for cultivation, and at present there are only 12 hectares remained. These old grapevines, sometimes with their original roots, seem to tell the story of the age-old passion for wine shared by the inhabitants of our valley. Since 2007 it is recognized as D.O.C. Terra dei Forti. Sensory profile: Wine with distinct personality, recognisable for its dried prune and marasca scent, cinnamon, tobacco and mainly musk that underscores its "wild" origins. In the mouth the sharp acidity is softened with complete malolactic fermentation. It evolves splendidly with tertiary aromas after a few years of proper conservation: to the sniff acquires complexity.
Food pairings: Drunk young goes well with braised and sauced meats as well as rich first courses; upon maturing, is combined with game meat.
Service temperature: 18°C. Production zone: Ancient vineyards in Vallagarina (VR and TN)
Grape varieties: 100% Casetta or Foja Tonda, an old indigenous variety always cultivated in Vallagarina.
Soil composition: Morainic and alluvial, warm, of medium fertility.
Vineyard - Growing systems and principal training forms: "Pergola trentina" and Guyot. Rigorous winter pruning, and intervention on the vegetation for leaf control apparatus and production. Protection against parasites and soil management respecting the environment.
Harvest: Manual, around mid September.
Vinification: After many years we have succeeded in finding the most suitable method working this generous grape: picking and pressing with the immediate reduction of the grape's temperature. Then begins the phase of cold maceration, which proceeds for seven days without reassembly; then a slow fermentation is begun that continues while controlling temperature peaks and extracting the excess grape seeds from the bottom of the tanks; treading without reassembly in order not to damage the skins. Only the dry wine is drawn and pressed.
Storage: In standing bottles when consumption is expected within a short time. Otherwise it is suggested to lay the bottle down at a temperature as close as possible to 16 - 18¡ C in the dark.
Bottle and content: Bordolese bottle of 0,75 lt.
Packaging: Box containing 6 bottles positioned horizontally (12 for the market in the U.S.A.).
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