Santa Margherita

Grapes: Refosco
Production zone: Lison Pramaggiore
Year: 2010
Alcohol level: 13% vol.
Serving temperature: 18-20 °C
Recommended glass: Broad-bowled Bordeaux, narrowing towards the rim

The grapes are harvested in mid October. Maceration on the skins at a temperature of 28 °C, with frequent pump-overs, lasts for about ten days. When malolactic fermentation is complete, some of the wine is racked into French oak barriques, to be blended with the remainder, which ages in steel tanks, after maturation.

Tasting notes

Deep, assertive ruby red; broad, long-lingering aromatics hinting at Parma violets and red berry fruits; intense, persistent flavour perked up by attractively husky tannins and a varietal twist of bitterness at the back.

Serving suggestions
Full-flavoured legume soups, mixed boiled meats and thin-sliced beef with rocket.

Suggested recipes

Altitude: 0 metres above sea level
Type of soil: Clay and limestone of fluvial and lagoon origin
Training system: Guyot
Plant density: 5,200-3,500 vines/ha
Harvest period: Mid October

Vinification technique: traditional red wine vinification, with maceration on the skins
Fermentation details: stainless steel, for around 10 days at 28°C with frequent pumping-over
Malolactic fermentation:
Maturation: mainly in French oak barriques
Aging potential: Five to seven years