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Red Wine
Tenuta San Giorgio

"Rosso Dogato" Cabernet Sauvignon 750ml - Merotto

HK$328
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Volume

Description

wGraziano Merotto

From this winery
  • Start up year: 1936
  • Oenologist: Mark Merotto
  • Bottles produced: 610.000
  • Hectares: 45
Graziano Merotto’s journey begins here, in Col San Martino, a rural village nestled amidst meadows and slopes, still far from the glitz it would eventually attain as the epicenter of future sparkling wine production. Hailing from a family of vintners dedicated to winemaking, Graziano grew up with a vision that might be deemed visionary today, but back then was considered bold: to elevate Prosecco, infusing it with dignity through a pioneering quest rooted in natural fermentation techniques.

The hands shape every space, they are root and will. In repeating ancient gestures, they hold secrets otherwise forgotten, and present them anew in a contemporary style and personality. "Because hands tell stories, like glances and silences. In hands, as in the trunks of trees, one reads the lines and curves of an existence. The sweetness, the toil, the sufferings, the furrows of the things we have come into contact with, that have characterized us, insinuating themselves between the folds and beyond." (excerpt from the book: "I Remember It as a Happy Day")

 

Cabernet Sauvignon with character and substance. An example of terroir definition and how a grape variety cultivated in many areas of the world can embody the peculiarities of a specific, well-suited area.

Appearance: Intense ruby red color with garnet hues.

Aroma: Rich, intense, and elegant. Offers a blend of sour cherry and wild berry aromas; sage and cloves, vanilla, and a subtle hint of oak typical of the barrel.

Taste: Bold and flavorful, with dense and sweet tannins. Remarkable body, refined and not weighed down by the wood.

Aftertaste: Balanced and clean with a wide sensation of pleasantness

Grape Varieties:100% Cabernet Sauvignon
Total aciditye:5,70 g/l
Area of production:Giavera del Montello

Winemaking Process

Grapes harvested late with a minimum natural alcohol content of 13%. Red vinification with maceration for 15 – 17 days at controlled temperature. Aging for 2 years: resting for 24 months in large barrels followed by refinement in the bottle.