Wines of Trentino
St. Michael Eppan - Cabernet
€ 29.00
St. Michael Eppan - Cabernet
Colour: ruby red
On the nose: aromas of blackcurrant, liquorice, redcurrant
On the palate: spicy, structured, complex
Grape variety: Sauvignon / Cabernet Franc
Vinification: fermentation in steel containers. Followed by malolactic fermentation and ageing in large barrels.
Pairings: Excellent companion for red meats, grilled meat dishes, partridges and mature cheeses.
Terre - San Leonardo
€ 29.00
750ml
Terre - San Leonardo
Terre, a classic Bordeaux blend, follows in the footsteps of its “older brother” San Leonardo, born from the same terroir, and expresses great freshness and balance.
IGT Vigneti delle Dolomiti | Red
Cabernet Sauvignon, Merlot, Carmenère
history
Terre was first produced in the 2005 vintage. In the early 2000s, new Cabernet Sauvignon vineyards were planted, producing excellent wines but ones that were too young to be used in the Grand Vin, San Leonardo. Hence the desire to create a true second wine that could express the essence of our terroir but in a fresher, more immediate style.
vineyards
Location | The vineyards that give rise to Terre di San Leonardo are located within the ancient walls of the monastery.
Soils | Light and sandy for Cabernet Sauvignon and Carmenère; clayey with excellent drainage for Merlot.
Training system and planting density
Spurred cordon: 5,100 vines per hectare.
Guyot: 5,100 vines per hectare.
Double Trentino pergola: 1,800 vines per hectare.
Single Trentino pergola: 2,500 vines per hectare.
Age of the vineyards | From 3 to 25 years.
Altitude | 120-300 metres above sea level.
Exposure | South-West – North-West.
Grape yield per hectare | 50-60 q-h for spurred cordon and Guyot, 80-90 q-h for double and single Trentino pergola.
vinification and ageing
Spontaneous fermentation and maceration for 12-15 days in small concrete vats with several pump-overs each day and occasional délestage. After racking, malolactic fermentation takes place in the same vats, where the wine remains to settle for a few months. Ageing for 12 months, 50% in concrete and 50% in French oak barriques and tonneaux with medium toast, second and third use, followed by final blending. The wine is then bottled and remains for at least 6 months in our cellars before being released to the market.
tasting notes
Colour | Intense, vivid ruby.
On the nose | Clean, fruity, lightly spicy and balsamic, with notes of raspberry, aromatic herbs and dark cherry.
On the palate | Agile, very pleasant and delightfully easy to drink.
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