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Peter Zemmer Lagrein Alto Adige 2007
Alto Adige DOC (Trentino-Alto-Adige, Italy)
Vinexus - Infinity of Wine Duitsland : « A totally harmonious style, velvety, elegant with a clearly fruity character. Color:... » See more...
Vinexus - Infinity of Wine Duitsland : « A totally harmonious style, velvety, elegant with a clearly fruity character. Color: ruby red to dark garnet red. Bouquet: intense, complex, spicy aromas, with a fresh perfume of wild berries and violets. Flavor: very harmonious wit a good tannin content, a soft, velvety, round body with a lightly spicy finish. Origin: This varietal, which is unique to South Tyrol , finds excellent growing conditions on the loamy soils of the community of Auer. Tender care of the vineyard offers the best conditions for an optimal production of this varietal and extraordinary quality. Vinification: The stems are removed immediately and the grapes are fermented at a constant temperature of 28° C (82° F) for about 10 days. The must is kept in regular contact with the skins through circulation pumping and gentle pressure from below. In this way, we achieve ideal results with the coloring from the skins and emphasize the fruitiness of the wine. After two gentle rackings, 60% of this Lagrein is aged over 12 months in large oak barrels, and the remainder is aged in small casks of French oak (barriques) which are 2-3 years old. After blending, 750 ml. Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it is released for sale. »
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Peter Zemmer Merlot La Lot 2007
Alto Adige DOC (Trentino-Alto-Adige, Italy)
Vinexus - Infinity of Wine Duitsland : « A compact and very concentrated wine with warm and broad flavors of berries. Color:... » See more...
Vinexus - Infinity of Wine Duitsland : « A compact and very concentrated wine with warm and broad flavors of berries. Color: garnet red to dark garnet red. Bouquet: intense, complex, spicy aromas, typical of the varietal, with tones of currants. Flavor: a long, lasting finish, very harmonious with a good tannin content. Origin: Grafted to slow-growing rootstock and trained on traditional wire trellises (Guyot), this Merlot grows in the best vineyard zones in the valley floor of the southern Lowlands . The name La Lot derives from the selected viticulture zone in the municipality of Laag . The favorable location of the vineyards, the ideal sunshine, and the good ventilation of the berries assure the excellent quality of the grapes of this varietal. The low yield per hectare is reflected in the high level of quality. Vinification: The stems are removed immediately and the grapes are fermented at a constant temperature of 28-30° C (82-86° F) for about 10 days. The must is kept in contact with the skins through circulation pumping and gentle pressure from below. In this way, we achieve ideal results with the coloring from the skins and emphasize the fruitiness of the wine. After two gentle rackings, 70% of this Merlot is aged over 12 months in large oak barrels, and the remainder is aged in small casks of French oak (barriques) which are 2-3 years old. After blending, 750 ml. Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it is released for sale. " »
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Peter Zemmer St. Magdalener 2007
Alto Adige DOC (Trentino-Alto-Adige, Italy)
Vinexus - Infinity of Wine Duitsland : « This is the strongest as well as the most elegant from among our Vernatsch wines.... » See more...
Vinexus - Infinity of Wine Duitsland : « This is the strongest as well as the most elegant from among our Vernatsch wines. Color: ruby red to garnet red. Bouquet: floral, slight hints of violets. Flavor: dry, full, spicy, with light tones of almonds. Orgin: The winegrowing village of St. Magdalena above Bolzano gave this distinguished red wine its name. The Vernatsch grapes thrive on the well-aerated, loose sandy soils on the sunny slopes north of the capital of the province of South Tyrol. Vinification: The stems are removed immediately and the grapes are fermented for 8 days at a constant temperature. The must is kept in regular contact with the skins through circulation pumping and gentle pressure from below. In this way, we achieve ideal results with the coloring from the skins and emphasize the fruitiness of the wine." »
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