Cà dei Frati Ronchedone Rosso 2019
The ‘Ronchedone’ is a blend of Sangiovese, Marzemino and Cabernet Sauvignon
Big & Bold
£33.50
| Producer | Ca' dei Frati |
|---|---|
| Country | Italy |
| Region | Other |
| Wine Type | Red Wine |
| Body / Style | Big & Bold |
| Grape Blend | Marzemino, Sangiovese, Cabernet Sauvignon |
| Bottle Size (ml) | 750 |
| % Abv | 14 |
| Vintage | 2019 |
| Food Pairing Guide | Roast duck or venison |
Cà dei Frati Ronchedone Rosso is a deep, dark wine showing a rich, fruit-forward bouquet of ripe blueberries, cherries, freshly-made jam, a touch of balsam and some herbal notes, which follow through to the palate. The savoury characters are balanced with rounded tannins and a freshness on the finish, which is typical of the area.
The Dal Cero family has transformed their Ca’ dei Frati property, situated on the southern shores of Lake Garda, into a model Italian estate over the past two decades. Back in 1987, they had 12 hectares of vineyard but now, following the purchase of a large area of prime vineyard sites in 2008, they have over 200 hectares. This increase in quantity has been matched by an increase in quality, and today they remain the best producer in Lugana.
The quality of the wines is attributable directly to Igino Dal Cero’s obsession with detail. All their fruit is picked by hand and he ensures there is no skin contact as he wants to retain the delicate perfumes and enhance the supple texture of the whites. Igino has changed his mind on malolactic fermentation and now inhibits it in order to give the wine the lift he feels it benefits from. He is now convinced that a period of ageing on lees post fermentation gives greater richness on the palate as well as the wonderful flintiness on the nose that makes his wine so Burgundian in character.
The grapes are grown in the Dal Cero family's own vineyard, Ronchedone, which is located on the south bank of Lake Garda near the town of Sirmione. The vines for 'Ronchedone' are planted on chalky, limestone and sandy clay soils, using single Guyot and cordon training. The yields are around eight tonnes per hectare.
The grapes were picked by hand and carefully selected. Once at the winery, they underwent a prolonged maceration that lasted eight months in stainless-steel tanks before fermentation. Post fermentation, the wine was transferred to barriques for malolactic fermentation and then aged in a mixture of French and American oak (50% second use and the remaining third use) for 14 months. This was followed by a further 2 months ageing in bottle prior to release.
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