i nostri vini - Azienda Agricola Cantrina

rosanoire 2023

Organic Wine
Type: rosato
GRAPE VARIETIES: Pinot Nero
DESCRIPTION: A fresh and intense perfume of fruit and flowers. Very fine and richly flavoured.
SERVING SUGGESTIONS: Excellent both as an aperitif or drunk with a meal.
YIELD PER HECTARE: 60 hl
HARVEST Picked by hand in the first days of September.
VINIFICATION: Maceration on the skins for few hours of the whole berries followed by pressing. Fermentation and the few months’ maturation take place entirely in stainless steel.
ANALYTICAL DATA: Alcohol 12.80%, Total Ac. 5.70 g/l, Ph 3.25, Residual sugar 0 g/l., Dry extract 21.00 g/l.
BOTTLING January 2024
closure: screw cap
TOTAL PRODUCTION: 6.000

Organic Wine
tipologia: DOC Riviera del Garda Classico Valtènesi Chiaretto
GRAPE VARIETIES: 100% Groppello (autochthonous)
DESCRIPTION: Watercolor rosé colored, like roses petals. Elegant and harmonious aroma, containing notes of fresh strawberries, delicate floral, citrus and mineral shades. Clean flavor, right sourness, very dry and with a sapid end. Elegant.
SERVING SUGGESTIONS: Excellent both as an aperitif or drunk with a meal.
YIELD PER HECTARE: 60 hl
HARVEST: Picked by hand in mid-September
VINIFICATION: Maceration on the skins for 6 hours of the whole berries followed by pressing to get only the flower wine must. Fermentation and the few months’ maturation take place entirely in stainless steel.
ANALYTICAL DATA: Alcohol 12.80%, Total Ac. 6.20 g/l, Ph 3.35, Residual sugar 0 g/l, Dry extract 24.50 g/l.
BOTTLING January 2024
Closure: Screw cap
TOTAL PRODUCTION: 8.500

Organic Wine
Type: IGT benaco bresciano bianco
GRAPE VARIETIES: 65% Riesling, 25 % Chardonnay, 10 % other company white grapes
DESCRIPTION: Bright straw-yellow with greenish reflections. Scents of white flowers, ripe apples and pears, with vanilla-like and mineral tones. Fresh, intense and persistent on the palate.
SERVING SUGGESTIONS: Even quite rich pasta or rice dishes, white meats with stuffing and roasted or grilled medium-fatty fish.
YIELD PER HECTARE: 50 hl
HARVEST Late August and mid-September.
VINIFICATION: The Riesling is fermented and matured in stainless steel vats on its own fine lees for 6 months. The Chardonnay is fermented in French oak barriques for about 6 months. Then the wines are aged in bottle for about one year.
ANALYTICAL DATA: Alcohol 13.20 %, Total Ac. 5.80 g/l, Ph 3.20, Residual sugar 0.6 g/l, Dry extract 22 g/l
BOTTLING July 2022
Closure: Screw cap
TOTAL PRODUCTION: 6.000

Organic Wine
Type: DOC Riviera del Garda Classico Groppello
GRAPE VARIETIES: Groppello Gentile 90%, Groppello of Mocasina 10%.
DESCRIPTION: A bright and lively red. A complex nose with hints of wild red berry fruits and cherries, and some spiciness. On the palate it is fresh, fruity, tangy and long.
SERVING SUGGESTIONS: Freshwater fish, fresh salami and other cold cuts, pasta or rice dishes and grilled meats.
YIELD PER HECTARE: 60 hl
HARVEST: third decade of September.
VINIFICATION: Cold maceration for a week followed by low-temperature fermentation for around eight days. Maturation for some months in stainless steel tanks.
ANALYTICAL DATA: Alcohol 13,00% vol., Total Acidity 5,50 g/l, pH 3.50, Dry Extract 27.00 g/l, Residual Sugar 1.0 g/l.
BOTTLING April 2024
CLOSURE: Technical stopper
TOTAL PRODUCTION: 10.400

Organic Wine
Type: IGT benaco bresciano rosso
GRAPE VARIETIES: Rebo.
DESCRIPTION: A deep red ruby color. Scents of ripe red fruits, with hints of spices.
SERVING SUGGESTIONS: Cold cuts, white meats, roasts and mature cheeses.
YIELD PER HECTARE: 60 hl
HARVEST Late September and early October with fully ripe grapes.
VINIFICATION: Maceration and fermentation by indigenous yeasts for 14 days in temperature-controlled stainless steel vats. Maturation in large Slavonian oak barrels for approximately 24 months. The wine then spends a period in stainlees steel and in bottle prior to release.
ANALYTICAL DATA: Alcohol 14,50%, Total Ac. 5,20 g/l, Dry Extract 29,00 g/l, Residual Sugar 1 g/l, Ph 3,50
BOTTLING April 2024
CLOSURE: Technical stopper from bioethanol.
TOTAL PRODUCTION: 5.500

Organic Wine
Type: IGT benaco bresciano rosso
GRAPE VARIETIES: 70% Merlot, 15% Rebo, 15% Marzemino.
DESCRIPTION: Deep opaque ruby red with purplish highlights. A complex nose reminiscent of wild red berries, herbs and spices. On the palate it displays the powerful character of a ripe Merlot, echoing the sensations of the nose along with mouth-filling softness.
SERVING SUGGESTIONS: Stewed and braised meats, game and mature cheeses.
YIELD PER HECTARE: 50 hl
HARVEST Picked by hand from mid-September and mid-October.
VINIFICATION: Macerations and fermentation with indigenous yeasts for 18 days in stainless steel vats with daily punching down of the cap and “dèlestages”, constant control of the temperatures. Malolactic fermentation and maturation in barriques for 30 months.
ANALYTICAL DATA: Alcohol 15%, Total Ac. 5.60 g/l, Ph 3.45 Dry Extract 31.00 g/l, residual sugar 1 g/l.
BOTTLING July 2023
Closure: Cork stopper
TOTAL PRODUCTION: 6,500 bottles of 0.75 lt

Organic Wine
Type: Dessert wine – sweet Vino da Tavola 2015
GRAPE VARIETIES: Sauvignon 40%, Semillon 40%, Riesling 20%.
DESCRIPTION: A golden yellow colour with amber highlights. Intense and persistent scent that are reminiscent of apricots, jam, honey, nuts and candied fruit. The flavour confirms the sensations perceived on the nose and herb-like hints give added complexity.
SERVING SUGGESTION: Rich dark chocolate, nuts, dry pastries in general and excellent with blue or strongly flavoured cheeses.
YIELD PER HECTARE: 16,50 hl
GRAPE HARVEST: September.
VINIFICATION: Produced during best years, after an accurate selection of bunches, grapes are arranged in boxes where they dry out until 3 months and then pressed. Must naturally decants and it’s being arranged in new French oak barriques where it ferments spontaneously and rests for 24 months.
ANALYTICAL DATA: Alcohol 13.20%, Residual Sugar 175 g/l, Acidity 7.60 g/l, Ph 3.20
BOTTLING January 2024
Closure: Cork stopper
TOTAL PRODUCTION: 2.900 bottiglie da 375 cl.