A careful selection of the finest Cabernet grapes, from near-100-year-old vines grown in our iconic Torrai vineyard. The wine is given a very lengthy, carefully-monitored maturation in Slavonian oak tonneaux; the result is a wine of a deep, garnet-flecked ruby.
Torrai Rosso Riserva DOC (Copia)
65.0€
0 in stock
| VARIETA' | 100% Cabernet Sauvignon |
|---|---|
| NOME | Torrai Cabernet Riserva, Piave DOC |
| VENDEMMIA | 2016 |
| TIPOLOGIA | Cabernet Riserva |
| ALCOHOL | 14% |
Torrai
Description
Sommelier notes
Tasting
Grown in the vineyards adjacent to the Castello di San Salvatore, the wine appears a deep, ruby red veined with hints of garnet. On the nose, graceful notes of wild berry fruit marry together with vanilla, pungent balsam, and the crisp herbaceousness classic to its grape varieties. Outstanding are a fine suite of tannins and a superb crispness, which bolster a well-sculpted density and supple alcohol on the palate. This is a wine that is austere yet warm, dry and elegant, with a perfect balance of all its components.
How to enjoy it
Food pairings
Its classic accompaniments are fine dishes such as braises and stews, roast of pork, lamb, kid and game. Thanks to its aromatic intensity and roundedness, it is rewarding with long-aged cheeses. Best enjoyed at 16-18°C.
Torrai in detail
Vinification
GROWING AREA
Grapes: Cabernet grown exclusively in our estate vineyards Location: vineyards in the vicinity of Castello di San Salvatore
Aspect: south
Soils: predominantly clay
HARVEST
Yield per hectare: 70 quintals
Harvest period: 20 September – 10 October
WINE PRODUCTION
Vinification: this wine is made with late-harvested grapes that are then naturally dried in special rooms. After the grapes are destemmed and pressed, the wine ferments and macerates on the skins for 15-20 days; it then undergoes spontaneous malolactic fermentation, followed by filtration and maturation.
Maturation: 36 months in 5hl tonneaux and large 40hl oak barrels, followed by 8-12 months in the bottle in the cellar.
TECHNICAL ANALYSIS
Alcohol: 14% vol.
Acidity: 5 g/l
