It makes an excellent partner for game dishes, grilled or braised meat, powerfully flavored and mature cheeses. It is also ideal served among friends at the end of the meal.
In the hills of soave the vine-grower, gino magnabosco, together with his family, carry on this very passion that traditions have handed down. Intense scent, dry taste and fresh are characteristics of monte tondo’s wines that are difficult to forget.
DRYING: The grapes are dried in special, well ventilated rooms called fruttai. While the high hillside drying lofts benefit from good natural ventilation and the absence of stagnant humidity and can be regulated by hand with the opening and closing of windows by the vine growers, the drying loft at Campiano has been chosen as the location for an assisted natural appassimento system.
The system kicks in when external climatic conditions are unfavorable or there is a risk of damage to the appassimento process itself, especially during periods of great rainfall or fog
VINIFICATION: The grapes are pressed and de-stemmed. The must is fermented at 23-24°C for approximately 30 days during which time pumping over and punching down the cap takes place every day
AGEING: The wine ages in 500 liter and 5000 liter barrels for 24/26 months followed by a period in bottle before release
Color: Brilliant and intense ruby red in color.
Nose: characterful wine a heady perfume of black cherries, blackberries, plums, hazelnuts, almonds, cinnamon, tobacco and goudron.
Palate: On the palate it is complex and rounded, whit a powerful structure supporting the fruit and a lovely freshness on the finish. A wine with plenty of character whit the potential to age well
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