LA TANA DEL LUPO 2019
SERENE WINERY, VENETO
Bottles produced: 6.999
Variety:
Le Dodici Uve.
Tralissing:
Guyot, 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:
Intense Rubin red.
Nose:
Red fruits with a prevailing note of raspberry and blackberry.
Palate:
Well balanced with nice, clean tannic structure. Very persistent and long.
Best with:
Good with any meat and cheese.
Serving temperature:
Serve at cellar temperature, 16°C.
Analisys:
Alcohol: 14°
Residual sugar: 2 gr/l
SERENE WINERY, VENETO
Bottles produced: 6.999
Variety:
Le Dodici Uve.
Tralissing:
Guyot, 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:
Intense Rubin red.
Nose:
Red fruits with a prevailing note of raspberry and blackberry.
Palate:
Well balanced with nice, clean tannic structure. Very persistent and long.
Best with:
Good with any meat and cheese.
Serving temperature:
Serve at cellar temperature, 16°C.
Analisys:
Alcohol: 14°
Residual sugar: 2 gr/l
SERENE WINERY, VENETO
Bottles produced: 6.999
Variety:
Le Dodici Uve.
Tralissing:
Guyot, 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:
Intense Rubin red.
Nose:
Red fruits with a prevailing note of raspberry and blackberry.
Palate:
Well balanced with nice, clean tannic structure. Very persistent and long.
Best with:
Good with any meat and cheese.
Serving temperature:
Serve at cellar temperature, 16°C.
Analisys:
Alcohol: 14°
Residual sugar: 2 gr/l
Age of vineyards:
20-50 years.
Harvest:
This wine is made only in very good years. Beginning of October, the shoots are cut and a on plant drying process starts. End of October we start harvesting by hand. 2019 has been a very good vintage and grapes were rich in sugar and extracts. Fermentation stopped naturally at 14 ° alcohol and just 2 grams/liter of residual sugar.
Winemaking:
Traditional in reda t controlled temperature. Fermentation is done only on indigenous yeast coming from the grapes. Skin contact is of about 14 days. Maturation for 18 months in stainless steel tank and 6 months in bottle.