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Ettore IGT Rosso Veronese
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Bottiglia Ettore

Grape varieties

Corvina 80%, Cabernet Sauvignon 10%, Merlot 10

Soil
Origins are glacial, gravelly, calcareous and alluvial
Altitude
100 meters above sea level
Training system
Guyot
Exposure

South

Yields per hectare
60 ql/ha
Curing of the Vines

 

Harvest period
The end of September, beginning of October
Harvest type
From selected vines, by hand at the end of September, placed in perforated trays of 4 kg and left to dry for 15 - 20 days at a low temperature
Vinification
Removal of the stalks and crushing. Maceration and fermentation are done separately, according to the vine, for 15 days in stainless steel vats at 28°C. After racking the best part of the free-run wine is selected from the pressed wine, which makes polyphenol extraction more efficient, followed by malolactic fermentation in new French barriques
Ageing
18 months in Barriques, 6 months in the bottle
Tasting notes
Colour: Intense ruby red with purple highlights
Nose: Intense and complex with red fruits and a note of balsamic and oriental spices
Palate: A full excellent structure, with velvety tannin that is elegant and persistent
separatore testo
Giovanna Tantini Farm and Agritourism - Castelnuovo del Garda - VR - Ph. +39 045 7575070