Il Priore Rosso Veronese IGT

Il Priore Rosso Veronese Igt
Main characteristics
Объем
0,75 liters.
Цвет и сахар
Red dry wine.
Сорта винограда
Corvina 50%, Teroldego 25%, Corvinone 20%, Oseletta 5%.
Вяленый виноград
130 days.
Выдержка в бочке
24 months in American oak.
Крепость
19%.
Килограм на бутылку
4,3 kg of fresh grapes in each bottle.

Short description

Special concept red dry wine produced from grapes dried for an extra long period with the fermentation in the patented tank Fermentino Ca’Botta® for an extra potent body.

This wine was created as the proof, that a very strong wine can be well balanced, where alcohol does not distract from the enjoyment of the taste, and only warms up at the aftertaste.

Il Priore Rosso Veronese IGT demonstrates the advantage of Fermentino Ca'Botta®.

Features

Intense and strong structure, but at the same time elegantly soft and refined. This wine was created as a proof, that you can balance a wine that has a high alcohol content with a very potent body. The high alcohol content of the wine does not distract from the elegant and rich taste.
Its taste is round and intense with a high presence of extracts and polyphenols. The color is ruby red with garnet accents.
The olfactory note is harmoniously structured. An interaction on the palate of ripe red fruit, cherries, red wild berries, in the finish with tobacco and vanilla.

Food pairing

IL PRIORE Rosso Veronese IGT is ready to drink immediately after opening, but for the best enjoyment it requires at least 60 minutes of decantation.

Awards
Luсa Maroni (Italy) - 96/100.
! AWARD 3rd BEST RED WINE FROM ITALY !

SAKURA 2018 (Japan) - Double Gold.

Technical details

Made from a selection of the best grapes collected strictly by hand, with careful quality control. Grapes are harvested from end of September until mid-October. The collected grapes are carefully placed into the net boxes, and dried with fresh air from the outside, ventilated with high altitude mountain air.

Yielded grapes, that have 25% of their mass, are pressed in February. As a result, each bottle has 4,3 kg of fresh grapes.

Vinification: Maceration and fermentation are done in the stainless steel tanks Fermentino Ca’Botta® using a patented method. The duration of the maceration is 10 days at a temperature below 8ºC, fermentation is done for 30 days at a temperature below 20ºC. After the fermentation, the wine is aged in oak barriques, made from American oak for 24 months.

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