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Azienda Agricola Terralba La Vetta Moradella 2012
Grape variety : Moradella
Plantation : 1970
Plantation density : 5500 plants for hectare
Yield : 70 q. for hectare
Soil type : light clayey
Vinification : traditional on skins, once grapes reach the cellar stripping takes place and the liquid, together with the skins, is left in stainless steel vats for 48 hours at 4°C. Skin maceration on the must lasts, depending on the year’s harvest, a period going from 12 to 16 days maximum. It gives colour and releases in the must the tannins present on the skin. Maceration takes place at the same time as fermentation.
Once maceration ends, skins are taken off and, if fermentation hasn’t ended yet, it goes on, always paying attention that the temperature doesn’t exceed 32° C. Once fermentation ends, one racking is carried out and the wine matures in vats at controlled temperature.
Refinement : in stainless steel vat
Bottling : in March-April
Number of bottles : 5000
Acidity : 5,9 g/l
Alcoholic grading : 14,45 % vol.
Visual examination: clear, intense ruby-red colour.
Olfactory examination: the nose of this wine comes out to be always a peculiar experience not comparable to other tastings. Moradella grapes offer spicy notes and an alternation of fruity and floral touches, very delicate and astounding. Pepper, vanilla and tobacco merge with red fruit scents, following each other continually.
Gustatory examination: full bodied on the palate, it is defined by a delicate, velvety tannin. The wine is warm and soft, sustained by a never prevaricating freshness.
Gastronomic matches: half-seasoned cheeses and processed pork meats, grilled and roasted meats, optimal like aperitif.
Consumption : it shows an interesting bottle evolution during the five years following vintage date.
Serving temperature: 16° C.
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