Lake Garda red wines - Provincia di Mantova IGT Rosso Saline
This lake Garda red wine is made from scrupulously selected Merlot and Cabernet-Sauvignon grapes that are cultivated in a well-defined area called "Campo Saline", from where the wine gets its name.
The lean production of grapes and the care taken in the wine-making process ensure a full-bodied, red-garnet coloured, savoury and rounded flavoured wine, with an intense bouquet of wild berries. For a full year it is stored in wooden casks to allow it to evolve and mature completely.
Technical Sheet
Grapes: Merlot 50%, Cabernet Sauvignon 50%
Alcohol content: 14%vol.
Vineyard: the wine takes the name from one of our eldest vineyards, “Saline”, where this Merlot and Cabernet Sauvignon are cultivated. This vineyard, almost 50 years old, grows on a particular calcareous soil rich in clay, with optimal exposition and a natural, high quality production. The vines are trained with two systems: spurred cordon and the old method “casarsa”.
Training system and production: spurred cordon and the old method «casarsa» with a production of 80q/ha.
Harvest: Manual, september.
Vinification: 10-12 days of maceration on the skin in stainless steel tanks.
Refinement: 12 months in Allier oak tonneau, 2 years in bottle.
Colour: deep garnet-red.
Aroma: intense and captivating with a long persistence. A little spicy, it has a very rich bouquet reminding wild berries.
Flavour: thanks to the ageing, the tannins are softened, giving us a smooth and elegant wine, full-bodied and well structured.
Pairing: red meat in general, but it gives its best with roasts, game, spicy meat, and seasoned cheese.
Best served: at 16-18°C.
Alcohol content: 14%vol.
Vineyard: the wine takes the name from one of our eldest vineyards, “Saline”, where this Merlot and Cabernet Sauvignon are cultivated. This vineyard, almost 50 years old, grows on a particular calcareous soil rich in clay, with optimal exposition and a natural, high quality production. The vines are trained with two systems: spurred cordon and the old method “casarsa”.
Training system and production: spurred cordon and the old method «casarsa» with a production of 80q/ha.
Harvest: Manual, september.
Vinification: 10-12 days of maceration on the skin in stainless steel tanks.
Refinement: 12 months in Allier oak tonneau, 2 years in bottle.
Colour: deep garnet-red.
Aroma: intense and captivating with a long persistence. A little spicy, it has a very rich bouquet reminding wild berries.
Flavour: thanks to the ageing, the tannins are softened, giving us a smooth and elegant wine, full-bodied and well structured.
Pairing: red meat in general, but it gives its best with roasts, game, spicy meat, and seasoned cheese.
Best served: at 16-18°C.
Download Technical Sheet
