"Teresa La Grande" - Cascina 'Tavijn

"Teresa La Grande" - Cascina 'Tavijn

"Teresa la Grande" by Cascina 'Tavijn is a red wine aged in large barrels. The grapes come from vineyards located at 260 meters above sea level that rest on sandy soils rich in sandstone. After the manual harvest, they are fermented spontaneously with only indigenous yeasts in steel tanks with maceration on the skins for a few days. The aging is in large barrels spent for 12 months. Teresa the Great is ruby ​​red in color. The nose expresses a beautiful olfactory profile from which hints of red fruit and sweet spices emerge. At the sip it is warm, elegant, balanced with a certain tannicity and decidedly persistent. A masterful and very enjoyable wine.

Service

We taste Teresa La Grande at a temperature of 16/18 ° in tulip glasses. Daily wine.

Pairings

Teresa La Grande goes well with first courses based on meat sauce, second courses of meat to try with a braised beef with polenta.

Winery: Cascina 'Tavijn

The Verrua family, since 1908, vine-growing and wine from their own grapes. Verrua I have always worked with care and passion the five hectares of vineyards, the grapes and making wine directly selling the wines produced - about 20 thousand bottles a year - in an affectionate private clients. Nadia, with Daniela and Luigina sisters, represents the fourth generation of winemakers. Like many of the young people who decide to remain linked to the vineyard, it decided to undertake the bottling of its wines since 2001, relying on long experience of father Octavius ​​in the cellar and the advice provided by the Mario Redoglia. For three years, the practice organic farming company (certification body ICEA): on a sandstone-sand soil, for the screws, the result mainly of a clonal selection, using fertilizers such as manure and shredded biologically derived and copper, sulfur and pyrethrum, to protect them. Spontaneous fermentation is left purely indigenous yeasts and the wines, not filtered or clarified, are svinati once all the sugar is carried out in alcohol and allowed to stabilize naturally in barrels. They make on average 3 or 4 decanting.