Tenuta Maule
La Chioccia del speziér PIWI 'Tenuta Maule'
PIWI grape varieties are resistant, requiring no pesticide treatment. ' La Chioccia del Speziér ' is a full-bodied, characterful red wine inspired by great Bordeaux blends, made from Cabernet Sauvignon and Merlot Khorus.
CHARACTERISTICS
Name: Still red wine
Grape varieties: Merlot Khorus and Cabernet Volos
Region: Veneto (Italy)
Alcohol content: 15.5%
Format: 75 cl bottle
Vinification: Manual harvest with selection of the best bunches in mid-September. Light drying before pressing. Fermentation with maceration on the skins for 15 days.
Aging: Aged in steel on fine lees for 6 months with batonnage every two days.
Aged in tonneaux and cement for 18 months and subsequently 6 months in bottle.
Allergens: Contains sulphites
Color:
An intense ruby paints the glass, a visual invitation to the deep richness of this Merlot Khorus and Cabernet Volos.
Olfactory analysis:
The aromatic bouquet sings a symphony of intense aromas, an ode to nature. Ripe forest floor, blueberry, and blackberry intertwine with the sweetness of ripe plum. A light, dried vegetal note blends with scarlet rose, tobacco, and pepper, while hints of cocoa and brandied black cherries add depth, finishing with a sweet licorice note.
Taste analysis:
The palate is the stage for intensity, with the wine presenting itself tannic and enveloping. A delicate roundness embraces the palate, once again revealing the tobacco and spices. The lingering sensation of warmth in the long aftertaste completes a memorable experience.
How to serve it:
Serving temperature 16°C
How to enjoy it:
Serve it in a large glass
Pairings:
It expresses itself best with important first courses, red meat sauces, braised meats, game
Producer:
The Maule family has been cultivating vines for the past two centuries, handing down this passion from generation to generation. Tenuta Tarcisio Maule was born in 2019, a project that aims to pay tribute to the work of its predecessors and give value to the wonderful land of Selva di Montebello.
In the cellar, tradition and innovation meet. Alongside historical techniques such as drying on the Picai della Garganega, the organoleptic qualities of the grapes are enhanced through cutting-edge processes, such as cryomaceration.
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