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Rosso Castellazzo

Rosso Castellazzo Rosso Castellazzo

Grapes: Barbera (65%) and Cabernet Sauvignon (35%).

Vinification: the grapes are hand harvested, destemmed and pressed separately with no addition of sulphur dioxide. The fermentation processes, which vary in type and length, are started up by the addition of wild yeasts. After devatting, the Cabernet Sauvignon is moved to oak barrels where malolactic fermentation takes place, while the Barbera is poured into second and third-fill oak barrels only after this fermentation has been completed in a steel tank. Cask aging lasts from 10 to 14 months, depending on the structure of the wine.

Bottling: our Rosso Castellazzo is lightly clarified with fresh egg white, racked and bottled without filtration. The wine can be marketed only after 12 months.

Tasting notes: dark red colour with purplish hues. It shows a distinctive aroma of red fruit and spices; it is powerful yet balanced and velvety on the palate. The perfect wine for elaborate meat and game dishes.

Download the wine data sheet in PDF format

Azienda Agricola Vercesi del Castellazzo
Via Aureliano Beccaria, 36
27040 Montù Beccaria (PV) - Italy
Mobile.: +39.335.5456320 (Gian Maria Vercesi) - +39.349.7588859 (Marco Vercesi)
e-mail: vercesicastellazzo@libero.it
VAT N. 01907820185

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