“Massimo” Veneto IGT Rosso
Alcohol: 14,5% vol.
Area of Production: Veneto region. Hilly area of the Veronese hinterland.
Grapes: Produced in very limited quantity (24.000 bottles per vintage) from a particular selection (by our oenologist giancarlo massimo lenotti personally) of red grapes with a limited yield (about 7500 kg pro hectar) of our own vineyard ” La Pra’ ” such as Corvina (50%), Sangiovese (20%) and 30% other special grapes of ancient origin (Pelara, Rebo, Dindarella and Oseleta). System of growing: guyot.
Soil composition: Calcareous and argillaceous grounds of glacial and alluvial origin.
Vinification and Production System: Short drying process in boxes, soft pressing of the selected grapes, fermentation for 6-7 days at controlled temperature (24-26°C.), ageing part in oak wood butts and part in specially selected french barriques, cold bottling in sterile bottling line.
Organoleptic Description: Dry, full-bodied and intense red wine.
Color: Intense garnet ruby red.
Bouquet: Clear, intense, elegant, fragrant, delicately ethereal, with the scents of vanilla and spices from the oak barrels.
Taste: Dry, aromatic and complex, savoury, full-bodied and velvety.
Serving Temperature: To be served at room temperature (18-19°C.).
Preservation: The wine can be aged for 6-7 years after the grape-harvest. Store in a fresh, dry and dark place.
Gastronomic Suggestions: Wine for roasts, red meats, game and mature cheeses.
| Total acidity: | 5.40 g/l |
| Sugar: | 10.0 g/l |
| Total SO2: | 96 mg/l |
| Free SO2: | 28 mg/l |
| Net dry extract: | 29.3 g/l |
| Volatile acidity: | 0.45 g/l |
Massimo is one of our most important creations. It was created in 1997 from an idea of our owner and winemaker Giancarlo Massimo Lenotti, who successfully mixed a certain percentage of different native grapes (Rebo, Pelara, Dindarella and Oseleta) with two well-known grapes (Corvina and Sangiovese). This idea was born after the purchase of the La Prà vineyard in Cavaion Veronese in February 1997, a large estate already planted with vines at that time, which were autochthonous vines and were almost unknown to us. We had to do a lot of research to find out the specific classification of these grapes. At the beginning it was not really clear what we could do with these grapes, except to think about replacing them with other varieties. But Giancarlo Massimo Lenotti decided, during the first harvest in October 1997, to vinify each grape separately in order to understand what kind of results we could obtain. In this way, unknown characteristics were discovered in terms of consistency, aroma and colour, which allowed us to create a cuvée whose result is our special “Massimo” wine. The name “Massimo” has a double meaning for us: on the one hand, in honour of Giancarlo Massimo Lenotti for his successful wine project, and on the other hand, to emphasise that this wine is the “maximum” and therefore one of the top wines in our range.
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