LA DAMA VINO ROSÉ IGT
La Dama è il Vino Rosè Biologico Zecchinelli: IGT dalle colline di San Giorgio Valpolicella, con cura biologica.
GRAPE VARIETY
Corvina, Corvinone and Rondinella
AREA OF PRODUCTION
San Giorgio di Valpolicella
SOIL
Calcareous, rich in skeleton
EXPOSURE AND ALTITUDE
South, 411 m a.s.l.
TRAINING SYSTEM
Guyot
STUMPS PER HA
5700
ALCOHOL CONTENT
11 % Vol.
SERVING TEMPERATURE
6-8 °C
BOTTLE FORMATS
750 ml
FOOD PAIRINGS
Ideale per aperitivi, in abbinamento ad antipasti delicati. Ottimo come vino a tutto pasto in accompagnamento a piatti di pesce.
ORGANOLEPTIC TEST
The wine has a vivid, bright pink colour with golden hues. At the nose, it presents hints of pink pepper and notes of violets. On the palate, there is a pleasant acidity with a low alcoholic perception, a perfect balance that invites tasting.
OPERATIONS IN THE VINEYARD
In winter a manual pruning is carried out. During the productive season, the operations in the vineyard and the treatments are fulfilled following the Organic regime.
HARVEST
In the second half of September, the best grapes are harvested.
VINIFICATION PROCESS AND AGING
The harvested grapes are destemmed and crushed. Follows the alcoholic fermentation of must with its own skins in steel tanks. Maceration of the grapes lasts 1-2 days. The wine is then aged in temperature-controlled tanks.
GRAPE VARIETY
Corvina, Corvinone and Rondinella
AREA OF PRODUCTION
San Giorgio di Valpolicella
SOIL
Calcareous, rich in skeleton
EXPOSURE AND ALTITUDE
South, 411 m a.s.l.
TRAINING SYSTEM
Guyot
STUMPS PER HA
5700
ALCOHOL CONTENT
11 % Vol.
SERVING TEMPERATURE
6-8 °C
BOTTLE FORMATS
750 ml
FOOD PAIRINGS
Ideale per aperitivi, in abbinamento ad antipasti delicati. Ottimo come vino a tutto pasto in accompagnamento a piatti di pesce.
ORGANOLEPTIC TEST
Il vino presenta un colore rosa vivace e brillante con riflessi dorati. Al naso presenta sentori di pepe rosa e note di violetta. Al palato si avverte un’acidità gradevole con una bassa sensazione alcolica, un equilibro perfetto che invita alla degustazione.
OPERATIONS IN THE VINEYARD
In winter a manual pruning is carried out. During the productive season, the operations in the vineyard and the treatments are fulfilled following the Organic regime.
HARVEST
In the second half of September, the best grapes are harvested.
VINIFICATION PROCESS AND AGING
The harvested grapes are destemmed and crushed. Follows the alcoholic fermentation of must with its own skins in steel tanks. Maceration of the grapes lasts 1-2 days. The wine is then aged in temperature-controlled tanks.