Petit Verdot Contarini

Vineyard location and characteristics

This wine is born in the best wine growing area of the Buje region called Contarini where a low yield per hectare allows for the production of extraordinary wines. The vineyards are laid out in an amphitheatre fashion, helping them to ideally utilize the local climate and the mineral-rich white soil.

Vinification and maturing

After destemming of grapes follow 20 days of fermentation in steel tanks at a temperature of 18-25 °C. After soft pressing follows slowly fermentation in steeltank until end of december, including the malo-lactic fermentation.Ageing for 4 years in diverse oak barrels (barrique, tonneaux, grand barrels) followed by more 2 years of unification of all the parts together in a steel tank.

Color

Dark, opaque ruby red with garnet glare on the rim. very dense wine leaves numerous tears on the chalice walls, which run down in several following series and different speed.

Bouquet

Deep and clear notes of roasted coffee dominate first, to be slowly replaced by scents of cloves, cinnamon and leather. With time, as the heavy glass is turning, wine reveals elegant notes of overripe forest fruit, blackcurrants, blackberries, later on plum marmalade. Finish is carried by vanilla, almond and finally a dry leaf of sage. Complexity, ripeness and elegancy of aromas indicate great wine.

Taste

Wine is dense and powerful from the first sip on, but warmth and smoothness are in perfect balance with freshness and rounded but present tannins. Aromas of coffee, vanilla, leather and mature berry fruit with the spicy finale are corresponding previous olfactory test.

We can enjoy a luscious, strong, but still rounded taste. Almost perfectly harmonious, although this impression can only grow with time, because this wine is still young

Gastronomic recommendation

Dry aged beef is a perfect match to this grand wine, red meat in general fit well, but even better: game with spiced and wine sauces. This rare example of Petit Verdot should be tried with smoked meat, good dry aged sausages, or ripe cheeses such as Stilton.