Caldierosso
Rose
Teran Anno Domini 2009
Teran Anno Domini is produced only in good years, and hence the name. Grapes from our best vineyards are selected to produce this wine. After the ideal ripeness is reached and the vinification is complete, the wine is stored to age a few years, partly in wooden barrels and partly in the bottle. When it comes on the market, Teran Anno Domini is usually a well-rounded and full-bodied wine, with a lively acidic backbone, a valued collector's item with a long aging potential.
0,75l
18 °C
Technical data:
Vineyard area: Istra, Motovun
Vineyard name: Santa Elisabetta, Motovun
Ground type: flysch (Santa Elisabetta), combination of clay and flysch (Motovun )
Vineyard age: 1962. (Motovun), 2000. (Santa Elisabetta)
Altitude: from 170m Motovun, 330m Santa Elisabetta
Yields: 5,5 tons per hectare
Harvest type: by hand
Vinification: 20 days of maceration with fermentation on wild yeast at the temperature of 23 to 27 °C in stainless steel
Maturation: 2 years in 2.000-litre oak barrel
Maturation in the bottle: 6 months
Analytical data: Alcohol 14,2%, total acidity 6,1g, residual sugar 2,5g, pH 3,74
Year: 2009
It was a dry and warm year, with many sunny days during the vegetation period, with an accelerated vegetation cycle in the second part of the year. A long period without rainfall after the veraison and during the final ripening of the grapes, as well as during the harvest, enabled perfectly healthy grapes, an abundance of malt, but also reduced yields. Regardless of lower yields, green harvesting is usually done at the beginning of August with the aim of discarding unpromising bunches. During the standard harvest, which took place in the first days of October, dried bunches were additionally removed by selection.
Description:
Intense and layered aroma of a more mature character. Dominant candied cherries, plums and ripe blackberries reveal a more mature profile of the wine from this specific vintage, behind which there is still some dry herbalism and refined spicy notes. The taste is characterized by richness and balance, full body, lively acids, a firm tannic backbone, a delicious finish and a pleasantly spicy aftertaste.
Gastronomic recommendation:
Dry aged beefsteaks and other aged steaks sprinkled with coarse salt and olive oil, or meat in rich sauces, like osso buco and similar dishes.
