Vino rosso - Cascina 'Tavijn

Vino rosso  - Cascina 'Tavijn

Vino Rosso by Cascina 'Tavijn is made from red grapes. The grapes come from vineyards grown on a calcareous soil at 320 meters above sea level. All operations in the vineyard respect a biological and traditional philosophy, limiting the use of copper and sulfur as much as possible and categorically avoiding any chemical synthesis product. The harvest is manual and in the cellar fermentation is spontaneous in steel tanks. The aging takes place for a few months in steel and in large oak barrels. It has a deep ruby ​​red color. The aromas are intense on the nose, with notes of ripe red fruit, hints of spices and undergrowth. In the mouth it is warm, soft, well-structured with lively tannins and good freshness. Closes with a good persistence. A rustic wine, dressed in beautiful labels designed by the children of Nadia.

Service

It is advisable to taste it at a temperature of 16/18 ° in tulip glasses. Wine to drink immediately but will express its best in a few years.

Pairings

Excellent with savory first courses, mixed grilled meat, spit-roasted or roast red meat, to try with a roast with potatoes.

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.