Santa Margherita

Grapes: Malbech
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 the second half of September. 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 ruby red with faint purplish highlights; broad, lingering aromatics of red berry fruits over a subtle background note of spiciness; soft, balanced palate supported by ripe, supple tannins through to a pleasingly fresh finale.

Serving suggestions
Rice and pasta with full-flavoured meat sauces, grilled red meats and roast wildfowl.

Suggested recipes

Altitude: 0 metres above sea level
Type of soil: Clay and limestone of fluvial and lagoon origin
Training system: Spurred cordon
Plant density: 5,200-3,500 vines/ha
Harvest period: Second half of September

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