Divinotello Rosso Trevenezie - I Magredi

The I Magredi Divinotello Rosso Trevenezie is a first-class red wine. It has a wonderfully bright, purple-red color. With a little sideways movement, the red wine glass reveals a charming garnet-red hue at the edges. The first nose of the Divinotello Rosso Trevenezie presents notes of blackberry jelly. The fruity parts of the bouquet are joined by notes of barrel ageing and even more fruity, balsamic nuances.

This Italian wine impresses with its elegantly dry taste. It was bottled with 3.2 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Italian naturally delights with the finest balance. Taste does not necessarily need sugar. On the palate, the texture of this well-balanced red wine is wonderfully velvety and dense. The moderate fruit acidity gives the Divinotello Rosso Trevenezie a velvety mouthfeel without sacrificing freshness. The finale of this mature red wine from the Friuli-Venezia Giulia wine-growing region is ultimately delightful with a remarkable aftertaste. The finish is also accompanied by mineral facets from the limestone-dominated soils.

Vinification of the I Magredi Divinotello Rosso Trevenezie

Cabernet Sauvignon, Merlot and Raboso grapes form the basis for the first-class and wonderfully balanced Divinotello Rosso Trevenezie cuvée from I Magredi. The vines that produce the grapes for this wine grow on limestone soils in Friuli-Venezia Giulia. After harvesting, the grapes are transported to the winery as quickly as possible. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks and small wooden barrels at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally bottled.

Wine recommendation for I Magredi Divinotello Rosso Trevenezie

This red wine from Italy is best enjoyed at a temperature of 15 - 18°C as an accompaniment to red onions stuffed with couscous and apricots, roasted veal liver with apples, onions and balsamic vinegar sauce or baked sheep's cheese parcels.