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The origin of this grape variety is probably Slavic, although its name also reminds us of the typical wine-growing methods of the Middle Ages, which required severe pruning of the vines for the purpose of obtaining more from the grape. This is where the expression "vite sclava" comes from, in today's Italian "vite schiava", which literally means "slave vines". The winemaking takes place according to traditional methods, with delicate maceration of the skins, and the result is a rosè which is always charming for its balance and freshness.
Sensory profile: Soft cherry colour. A pleasant scent of red fruit and strawberry. Fresh and fragrant on the palate.
Food pairings: Quiche and vegetable pies, white and red meat stews, sautd mushrooms, baked fish in tomato sauce and fish soup. Excellent for its versatility in combinations and outside meals.
Service temperature: 12 - 14°C.
Production zone: Vallagarina and Val d'Adige.
Grape varieties: 100% Schiava
Soil composition: Largely dolomitic calcareous stone, sometimes morainic.
Vineyard - Growing systems and principal training forms: Small "pergola trentina", with an excellent grape exposure. Rigorous winter pruning and precise interventions to control production. Integrated fight against parasites and soil management respecting the environment.
Harvest: Manual, according to the maturation curve in the last 10 days of September.
Vinification: In steel with cold maceration of the grapes for a few days and successive separation of the skins by soft airbag pressing. The fermentation occurs in the absence of solids at a temperature that is never above 20°C. Maturation in steel.
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 vertically (12 for the market in the U.S.A.).
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