Vino Rosso "68" - Cascina 'Tavijn

Vino rosso "68" - Cascina 'Tavijn

No, it is not a grimace and it is not even giving the numbers ... "68" is the new label of Nadia Verrua dedicated to her Dad Ottavio and her uncle Sisto, second and third generation of winemakers of Cascina Tavijn. A wine that impresses with its highly enjoyable sip, which ferments and refines for a few months in fiberglass tanks. Cascina Tavijn Red Wine is ruby ​​red in color. On the nose the aromas are reminiscent of red fruit, with 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 and authentic wine.

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.