quare-di-angarano-cabernet-sauvignon

Mentions
VINTAGE 2012

Guida Oro - I Vini di Veronelli 2017 - *** excellent wine (90/100)

Annuario dei Migliori Vini Italiani 2017 – Luca Maroni - 90/100

VINTAGE 2011

Vitae, la guida dei vini – AIS 2017 - 85/88 out of 100

Vinetia – Guida ai Vini del Veneto dell’AIS 2017 - 3 rose windows out of 4

Guida Oro - I Vini di Veronelli 2016 - *** excellent wine (93/100)

2016 Decanter World Wine Awards - Commended (83/10)

VINTAGE 2010

Merano WineFestival 2017 The WineHunter Award 2017 – Red

Guida Oro - I Vini di Veronelli 2015 - *** excellent wine (90/100)

Vinetia – Guida ai Vini del Veneto dell’AIS 2016 - 3 rose windows out of 4

VINTAGE 2009

Merano WineAward 2016 - Red Seal 88-89/100

Le Guide de l’Espresso - Vini d’Italia 2014 - 17/20

Guida Oro - I Vini di Veronelli 2014 - *** excellent wine (91/100)

Gambero Rosso 2014 Italian Wines - 2 glasses

VINTAGE 2008

Gambero Rosso 2012 - Vini d’Italia - 2 glasses

Guida Oro - I Vini di Veronelli 2013 - Super Three Stars – Excellent wine

Guida Oro - I Vini di Veronelli 2012 - Super Three Stars – Excellent wine

VINTAGE 2007

2015 Decanter World Wine Awards - Bronze Medal

Merano WineAward 2014- Red Seal 88-89/100

Vinetia – Guida AIS dei vini veneti 2014 - 3 rose windows out of 4

PDF version

Quare di Angarano is the fruit of the blending of cabernet sauvignon grape. The plots of the vineyard grow southern of the Villa, at 120 asl, and they benefit from excellent sun exposure and the flat position. The soil is medium-textured with alluvial deposits. Over the years, the winery has reproduced and transplanted the old biotypes of the local grape varieties in order to preserve their characteristics and uniqueness. During all the phenological steps, the vineyard development is always supervised to obtain a limited but high-quality production. The wine grape picking develops separately by single plot as well as the winemaking process in steel tanks. Alcoholic fermentation lasts about 15-18 days (depending on the vintage) at a controlled temperature of 28-30°C. Once the maceration is completed, the wine is drawn off directly into small oak barrels where it ages for 24 months approximately. The second malo-lactic fermentation takes place in small barrels in the presence of lees in order to grant a unique aroma and bouquet to the final product. This fining is followed by the final blending of the small barrels, the bottling and a 9-month ageing in the bottle before the market distribution.

GRAPE VARIETY: cabernet sauvignon 100%

PRODUCTION AREA: 120 mamsl, hill area, North-South vineyard exposure

TYPE OF SOIL: alluvial, medium-textured soil

TRAINING SYSTEM: spurred cordon with 8-10 buds

YIELD PER HECTARE: max 80,000 kilos/hectare

GRAPE HARVEST: mid-October, hand-picking of selected grapes

VINIFICATION TECHNIQUE: the grapes ferment separately at a controlled temperature of 28°-30°C; alcoholic fermentation lasts about 18-20 days, followed by 24-month aging

MATURATION AND AGEING: 9-month bottle fining

BOTTLE: bordolese, 0.75L

SENSORY ANALYSIS

 SIGHT: impenetrable garnet red

SMELL: pepper, small red fruits

TASTE-SMELL: warm, soft, good tannicity and persistent

FOOD PAIRING: matched with roasts, Bassanina steaks, wild game, aged cheese