Michelini Marzemino Alpine Valleys 2008

Previously available for: $16.61
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Winemaker's Notes:

Marzemino, one of the gems of viticulture originating from the Trentino region of North East Italy, is widely regarde...

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User Reviews for Michelini Marzemino Alpine Valleys

Winemaker's Notes:

Marzemino, one of the gems of viticulture originating from the Trentino region of North East Italy, is widely regarded for its full body and savoury finish, and is remembered in Mozart’s famous opera Don Giovanni, when Don exclaims of the wine, ‘excellente Marzemino!’. Produced using traditional winemaking techniques, with a minimum of influence from oak and winemaking additives. Following harvest, the fruit is crushed and de-stemmed into small open top fermentation vessels. To extract the natural colour and body, yeast is added and the juice ferments in contact with the skins with regular plunging and pumping over at warm temperatures (30 – 35C) for around 7 days. The contents of the fermentation tank are then transferred to the press, where the final juice is extracted from the skins, and transferred to older barrels to complete the yeast fermentation. A bacteria culture is added to allow for malo-lactic fermentation, the wine is racked off gross less and returned to barrel for maturation. These wines are typically aged for around 12 months in barrel prior to final filtration and bottling and ageing for several months prior to release. With deep red purple colour, the nose displays ripe chocolate, marzipan and cassis notes, with full mouth feel and persistent flavours

Marzemino, one of the gems of viticulture originating from the Trentino region of North East Italy, is widely regarded for its full body and savoury finish, and is remembered in Mozart’s famous opera Don Giovanni, when Don exclaims of the wine, ‘excellente Marzemino!’. Produced using traditional winemaking techniques, with a minimum of influence from oak and winemaking additives. Following harvest, the fruit is crushed and de-stemmed into small open top fermentation vessels. To extract the natural colour and body, yeast is added and the juice ferments in contact with the skins with regular plunging and pumping over at warm temperatures (30 – 35C) for around 7 days. The contents of the fermentation tank are then transferred to the press, where the final juice is extracted from the skins, and transferred to older barrels to complete the yeast fermentation. A bacteria culture is added to allow for malo-lactic fermentation, the wine is racked off gross less and returned to barrel for maturation. These wines are typically aged for around 12 months in barrel prior to final filtration and bottling and ageing for several months prior to release. With deep red purple colour, the nose displays ripe chocolate, marzipan and cassis notes, with full mouth feel and persistent flavours

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