195 Rosso Igt Veneto
195 Rosso Igt Veneto
Price incl. alcohol tax, shipping and VAT.
Also available in the following Mixboxes:
Villa Bogdano 1880
Villa Bogdano Mix Box
Collection of the wines from Villa Bogdano
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Villa Bogdano 1880 will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Italy
Region/Subregion:
Veneto/Lison-Pramaggiore
Classification:
IGT
Certification:
Organic
Grape:
Cabernet Sauvignon (15%)
Merlot (85%)
Vintage year:
2017
Color:
Ruby red with light garnet reflections
Aroma:
intense hints of blackberry and dried plum, which blends in a spicy bouquet of cinnamon, liquorice and vanilla, framed by balsamic and earthy hints
Taste:
savoury, persistent and enveloping thanks to the softness of the tannic component which enhances the flavours of red fruits and an elegant toasting in the finish
Alcohol content:
13%
Sugar content:
0.6 g/l
Acidity:
5.34
pH-value:
3.7
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Agglomerate cork
Bottle:
Light glass
Best Served:
16 - 18 °C
Food pairing:
Beef, Charcuterie, Cheese - mature and hard, Fish - fat, Game, Lamb, Mushrooms, Pasta / Pizza, Pork, Poultry, Spicy food, Veal, Vegetables
Ageing potential:
1 - 18 years
Food pairings by the winemaker
- Beef
- Charcuterie
- Cheese - mature and hard
- Fish - fat
- Game
- Lamb
- Mushrooms
- Pasta / Pizza
- Pork
- Poultry
- Spicy food
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Limestone
Terroir:
The area is located on the border between Veneto and Friuli regions (Lison di Portogruaro), at about 20 km from the Adriatic coast and 60 km from the Alps; temperate climate with daily breezes
Harvest:
Mechanically
Fermentation:
-
Storage:
Concrete (100%) 12 months
Old oak (100%) 18 months
Winemaker:
Lucio Tessari
Crushing and maceration for 10 days at a controlled temperature of 26-28°C in stainless steel tanks, daily pumping-over and soft pressing at the end of fermentation to extract from only the noblest components from the skins; 12 months of ageing in vitrified concrete tanks and 18 months in 45 hL medium-toasted French oak barrels; at least 3 months of ageing in bottle before sale