Silky smooth with well defined fruit redolent of red berries with cherry notes. Medium-bodied with soft tannins, concluding in a pleasing finish.
Wine Maker Notes
The grapes are picked at peak maturity in the second and third weeks of September. Fermentation takes place over 6-8 days under controlled temperatures of 30ºC in small stainless steel vats. The wine then is placed in larger oak barrels where it rests on its lees until malolactic fermentation has occurred. It is further aged in large sized receptacles to guarantee a complete refining at a temperature of 13-15 degrees Celsius.
As one of northern Italy's top enologists, Anselmo is perhaps best recognized as lead winemaker at Cavit, where he has played an integral role over the past twenty years in developing the winery's reputation as Trentino's leading wine producer. Anselmo Martini was born and raised in Trentino, and during several years of academic and hands-on training at the renowned Istituto Agrario San Michele all'Adige, Martini earned the titles of expert winegrower, cellar master, and a degree in agrotechnics. He then went on to specialize in enology, honing his skills at a number of advanced technical institutions in northern Italy.
In subsequent years, Martini toured many of the world's major wine producing regions to study indigenous grape varietals and experience firsthand the influence of terroir. Throughout his travels, he encountered a diversity of winemaking techniques and formed valuable connections with key players in the international wine community.
Grilled or roasted red meats, poultry, flavorful vegetarian entrees, risottos. Also enjoyable with flavorful fish entrees, such as salmon, tuna and swordfish