Grapes: Lagrein, Merlot, Cabernet Sauvignon, Cabernet Franc
Origin: This wine, full of character, comes from selected individual vineyards
stocked with vines grafted to slow-growing rootstock and trained on wire
trellises (Guyot) or on the pergola. The grapes of this cuvée grow under the
best conditions on the valley floor around the village of Cortina s.s.d.v.. The
favourable location of the vineyards, the ideal amount of sun, and the fine
ventilation of the vines assures the ripening of grapes of exceptional quality.
Yield per hectare: 55 hl.
Vinification: The stems are removed from the grapes immediately upon
arrival. After one day of cool maceration in order to improve the fruit
bouquet, the wine is fermented at a constant temperature of 28 - 30° C (82 -
86° F) for about 10 days. During fermentation, the must is kept in regular
contact with the skins through circulation pumping and gentle pressure from
below. We thus achieve ideal results with the coloring from the skins and
emphasize the fruitiness of the wine. After two gentle rackings, 2/3 of this
cuvée is aged for over 12 months in large oak barrels, the remainder in small
casks of 2 year old French oak (barriques). This is followed by further
maturation in large oak barrels and 6 additional months of aging in the bottle.
Only then will this wine find its way into the hands of the buyer who, although
now in possession of an adequately aged and balanced wine which can be
enjoyed immediately, will nevertheless be able to impart the cuvée Cortinie
additional completeness with several years of cellaring.
Characteristic properties: A wine of conspicuous greatness, it presents
itself as compact and very concentrated with a wide palette of varietal
characters.
Color: deep, compact garnet red
Bouquet: the aromatic variety is characterized by violets, bitter chocolate,
tobacco, black pepper, and notes of freshly cut grass
Flavor: powerful, dry, solid structure with a lengthy, lasting flavour
Recommended pairings: Strong-flavoured red meat dishes, game dishes,
piquant cheeses
Serving temperature: 18° C (64° F)
Cellaring: 8 - 10 years
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