Rosso Veneto “Madègo”
The Madègo vineyard is named after madégo, which in the local dialect was the name of the alfalfa harvest. The plot used to be an alfalfa field before being planted to vine a little over 30 years ago.
The winery once described the herbaceous notes of this wine by recalling a coppice in the Lessini Mountains. Immediately after a brief autumn rain it is full of the smells of wet earth, leaves, musk, fresh wild herbs and cyclamen.
Appellation: Rosso Veneto IGT
Type: Red, dry
Blend: 80% Cabernet Sauvignon, 10% Merlot and 10% Carmenère
Certified Organic
Color: Intense ruby red with purple highlights.
Bouquet: Fresh red berry fruit, moderately herbaceous, with barrel notes that are very well integrated with the berry fruit.
Taste: Round, well-balanced fruit with light tannins and a spicy aftertaste that is pleasing and soft. It is youthful, full of fruit, and made to be enjoyed upon release.
Alcohol: 13% (varies with vintage).
Serving Suggestion: 18° C (64° F). Use large-bowl, high-quality stemware.
Pairing: Ideal with roast or grilled meats and moderately mature hard cheeses. We recommend it with roast beef with herbs, liver cooked with onions and wine, or raw porcini mushrooms with slivers of Vezzena cheese.
Production area: Madègo vineyard.
Elevation: 80 meters (260 feet) a.s.l.
Exposure: South-easterly.
Soil: Lavic basalt with volcanic origin.
Training Method: Guyot and Cordon Spur training systems.
Age of the vines: 30 years.
Density: 3,300-5,400 vines/ha (1,335-2,185/acre).
Yield: 55 hl/ha (490 gallons/acre).
Harvest: Each varietal is harvested separately when they are at optimum ripeness.
Vinification: Grapes are carefully selected and destemmed and crushed. This is followed by 15-to-20-days of fermentation and maceration on the skins with maximum temperature of 28º C (82º F). Malolactic fermentation follows.
Aging: Around 8-to-10-months on lees in stainless steel followed by some time in oak tonneaux. This varies greatly depending on the vintage to add some tectural elegance to the wine but without sacrificing its fruity and fresh nature. This is followed by assemblage and then the wine is held in bottle for at least six-months before release.
MADEGO 2011
Awarded with the Silver Medal/Medaille d'Argent
at the 2013 Challenge Millesime BIO in Montpellier, France
http://www.grapeoccasions.com/wine/2012/01/wine-discoveries-not-your-typical-italian-wines/ Italian discoveries:
"The Tessari family has been growing grapes at La Cappuccina, the site of an ancient chapel of Franciscan friars, for over a century. The vineyards, which surround the family villa, are locaed at Costalunga, in the Soave DOC production area of Verona in northern Italy. La Cappuccina is a certified organic wine estate."
