SAGHÈ 2018
SERENE WINERY, VENETO
Bottles produced:
11.233
Variety:
Corvina Veronese
Tralissing:
Pergola All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.
Color:
Full and deep rubin red.
Nose:
Intense, complex, spicy and hints of ripe red berries.
Palate:
Incredibly long and persistent, well balanced.
Best with:
Goes well with red meat, grilled meat and truffle. Very good with medium seasoned cheese.
Serving temperature:
Cellar temperature 16°C.
Analisys:
Alcohol: 14°
Residual sugar: 6,2 gr/l
SERENE WINERY, VENETO
Bottles produced:
11.233
Variety:
Corvina Veronese
Tralissing:
Pergola All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.
Color:
Full and deep rubin red.
Nose:
Intense, complex, spicy and hints of ripe red berries.
Palate:
Incredibly long and persistent, well balanced.
Best with:
Goes well with red meat, grilled meat and truffle. Very good with medium seasoned cheese.
Serving temperature:
Cellar temperature 16°C.
Analisys:
Alcohol: 14°
Residual sugar: 6,2 gr/l
SERENE WINERY, VENETO
Bottles produced:
11.233
Variety:
Corvina Veronese
Tralissing:
Pergola All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.
Color:
Full and deep rubin red.
Nose:
Intense, complex, spicy and hints of ripe red berries.
Palate:
Incredibly long and persistent, well balanced.
Best with:
Goes well with red meat, grilled meat and truffle. Very good with medium seasoned cheese.
Serving temperature:
Cellar temperature 16°C.
Analisys:
Alcohol: 14°
Residual sugar: 6,2 gr/l
Age of vineyards:
20-50 years.
Harvest:
This wine is produced only in very good years. End of September the shoots are cut and a natural, slow, drying process starts. Harvest then starts beginning of November, totally by hand.
Winemaking:
Traditional fermentation in red at controlled temperature. The fermentation is done on indigenous yeast only. The most stays in skin contact for about 15 days to get an out most of complexity and full aroma. The wine matures for 24 months in stainless steel tanks and then 6 months in bottle.