Maso Romani Marzemino 2020<br />Trentino Superiore DOC<br /><br />The name derives from Attilio Romani, who in the 19th century bought the maso and vineyards from Odoardo Seeber. IlMaso, owned by the Romani Foundation, is<br />managed directly by CAVIT, which has been producing this historic cru for over twenty years. Since 2003, the vineyard has been the subject of a long phase of study with<br />the aim of proposing, evaluating and enhancing all the possible wine productions of Marzemino known today, safeguarding the productive complexity and biodiversity<br />resulting from the conservation of one of its historic vineyards. The result of this intense work was the creation of the new vineyard at Maso Romani in spring 2008.<br /><br />Production area: Maso Romani is located in Vallagarina in the renowned Marzemino dei Ziresi production area, in the municipality of Volano; the vineyard of about six<br />hectares is a single property surrounded by ancient walls, which delimit its perimeter. The characteristics of the Maso Romani cultivation environment have been carefully<br />described in the zoning study carried out by the Istituto Agrario di San Michele all'Adige. The soil was formed from fairly ancient alluvium, often terraced and colluviated.<br />The soil is fairly deep, with little skeleton and a loamy-clayey texture. The climate is temperate continental, with cold, dry winters and relatively cool, rainy summers. The<br />area has been divided into two parts: one dedicated to the 'historical vineyard' and the other to the experimental-demonstration vineyard. In the historic vineyard, the rooted<br />cuttings obtained from the buds of the best vines selected in the existing vineyard by F.E.M. (Edmund Mach Foundation) researchers were planted. In the experimental-<br />demonstrative vineyard all possible clones and biotypes of Marzemino available in Italy were compared, in different combinations with the main cultivated rootstocks.<br /><br />Grape varieties: exclusively Marzemino with very limited production per hectare. The training system is the unilateral Guyot with 5,050 vines per hectare.<br /><br />Vinification and refinement: After careful manual harvesting of the grapes in October, the must was fermented with its skins in stainless steel tanks at temperatures never<br />exceeding 26 °C. Maceration in contact with the skins during alcoholic fermentation lasted 8 days. After alcoholic fermentation, the wine remained in stainless steel for<br />about a year and after bottling was aged for 6 months in the bottle.<br /><br />Analytical data: -Alcohol: 13.00% vol. -Total acidity: 5.25 g/l -Secret extract: 32.0 g/l -Residual sugars: dry<br /><br />Organoleptic characteristics: dark ruby red, with violet nuances; on the nose it presents intense floral scents of violet and fruity notes of plum and red fruits, such as black<br />cherry. On the palate it is well-balanced, well-structured with a long, enveloping persistence of fruity and floral notes.<br />Pairings: Starters with cured meats, with pasta with game ragout and with white meat main courses, such as roast poultry and other typical Trentine dishes.<br />
Price
€24.80
