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Vini Amarone e Recioto |
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Vini Valpolicella |
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Vini IGT |
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Vini Classici Veronesi |
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Linea Fabriseria |
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Grappe |
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Olii |
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Rosso la fabriseria
The Tedeschi Family constantly strives to improve its products. ROSSO FABRISERIA is a new wine generated by these efforts and incorporating experience, innovation and attention for details. It is produced with classic Valpolicella grapes such as Corvina, Corvinone, Rondinella and Dindarella together with a tiny percentage of Cabernet Sauvignon. The Valpolicella grapes come from the hillsides in the Classic Valpolicella zone. The Cabernet Sauvignon grapes are produced in a small vineyard in a small estate property, the Lucchine.
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Vineyard notes
| Soil |
Moraine clay and limestone |
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| Vine density |
2500 vines/hectare (for Valpolicella varieties)
5000 vines/hectare (Cabernet sauvignon) |
| Vineyard age |
25 years(for Valpolicella varieties)
10 years (Cabernet sauvignon) |
| Cultivation |
Trent small bower (for Valpolicella varieties)
Guyot (Cabernet Sauvignon) |
| Pruning |
14-18 buds/plant |
| Production |
9000 kg/hectare |
| Grape varieties |
30% Corvina - 30% Corvinone - 30% Rondinella - 5% Cabernet Sauvignon - 5% Molinara, Rossignola, Oseleta, Negrara, Dindarella |
Winemaking technique
Grapes, in perfect health and perfectly ripe, are harvested at the beginning of October. They are processed separately, treated with care to preserve their unique potential as much as possible and exalt to the utmost the pedo-climatic characteristics of the environments that they come from. Pressing is so soft that some of the grapes remain whole. Subsequent destemming involves about 85% of the grapes.
The must ferments in small fermenting vats for optimum contact between liquid and solid parts during steeping. Alcoholic fermentation takes place at 28°C and lasts about 10 days. Steeping of skins lasts another 10 days. Oxygenation and temperature control help quickly start malolactic fermentation that is then rapidly terminated in new Allier (Quercus sessilis) barriques with medium-low degree of roasting. This way the lactic bacteria, responsible for malolactic fermentation, generate buttered and grilled aromatic components that amalgamate with the overall organoleptic characteristics of the wine, making it fat and, at the same time, velvet smooth. The wine is marketed after one year of refinement in wood and six months in the bottle.
This winemaking technique, with one foot in tradition and the other in modern technology, exalts the fruity complexity of the grape varieties that are used. It achieves the complex flavor and bouquet that generally characterize Tedeschi Winery wines.
Description of the wine
| Color |
Strong ruby red
Clear and transparent |
| Bouquet |
It is easy to identify, combined with notes of plum, currants, black cherries and cherries, other mineral notes, ethereal notes, vanilla, pepper, honey and beeswax. |
| Flavor |
There is substantial extract concentration, well balanced by an excellent tannin structure, lively acidity and an alcohol content (13% by volume) that gives a potential for long-term aging. The after-taste confirms the characteristics of the bouquet. |
Combinations: this red wine is suited for red meat and lean, ripe and hard grain cheeses.
Serve at 16-18°C.
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