Cantina Morei Morei P-179 2016

€48.80
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Organic is not a choice but a necessity. The vineyards have been planted trusting in the principles of biodiversity and ecosystem, therefore respecting the natural terracing of the hillside, without invasive break-ins, and maintaining the spontaneous woodland formations. Each work is done by hand, without the passage of any tractor or machinery between the rows.

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Features

YEAR 2016
VINES 10% Cabernet Franc, 40% Cabernet Sauvignon, 25% Merlot, 25% Rebo
ALCOL 14.50
FORMAT 0,75 L Standard

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TEMPERATURE 18-20
LOCATION Colline attorno alla parte sud del Lago di Garda
GROUND A matrice argillo-calcarea e ricca di scheletro.
REFINEMENT In legno e acciaio per qualche anno.
ANNUAL PRODUCTION 3300
WINEMAKING L'uva è raccolta al giusto punto di maturità fenolica, dunque varietà per varietà, con varie vendemmie separate, e molto tardive nel caso del Cabernet Sauvignon e del Rebo, che sono diraspati a mano. Il Merlot invece non viene diraspato. Fermentazione indigena in piccoli tini di cemento e botti di rovere. Macerazione sulle bucce, e anche in parte sui raspi, per 3-4 settimane.
DECANTING 1 ora
RETURN HALF 16 hl/Ha

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Name: Agricola Morei
Address: Castiglione delle Stiviere (MN)
Web Site: https://agricolamorei.it/

Our vineyards are perched on a terraced rocky hillside, above the family farm, at the southern part of Garda Lake. This is home to horses, chichens, rabbits, goats, dogs, cats, bees and all the wild animals hiding in the surrouding woods. The vines have been planted with a strong belief in biodiversity, and respect for the natural slopes of the hills, preserving the natural forest formations. Every operation is made by hand, and foot, without any tractor or machine into the rows. The vines are protected from possible diseases only with copper and sulphur, spread very few times per year. The grapes are harvested only at full phenological ripeness: each variety has its own time. Each row has its own time. Every vintage gives several little harvests. The wine, as the grapes, is “matured” as long as it takes. The fermentation is spontaneous and takes place in little cement and wood tank, in a very tiny underground cellar, for weeks. Frequent pump-overs and punching down aerate the must, enrich the coloration and the complexity of the juice. The finished wine is then left on the skins (and partially on the stems) until it meets the highest levels of complexity and expressiveness. The wine is then racked from tank to barrel and barrel to tank, until it become ripe, this process could take few years.