Features
Name:
Doss Cabernet Sauvignon Riserva 2022
Terrain:
On the Oltradige hills, at an altitude of 450 - 500 m above sea level, with sandy, warm and deep soils
Cellar
On the Monte di Mezzo, not far from Bolzano and Lake Kaltern in the village of Cornaiano, formerly called Girlan, stands the Girlan winery. It was founded in 1923 by 23 winegrowers and today has as many as 200 members spread over a vineyard cultivation area of 220 hectares, in the best growing areas of the Oltradige and Bassa Atesina at altitudes ranging from 450 to 500 metres between San Michele and the Adige Plain. 1980, the Girlan Winery increasingly focused on the Pinot Noir grape variety and launched the Trattmannhof Mazon Pinot Noir for the first time. In '75, the pioneer Hartmuth Spitaler recognised the unique potential of the Gschleier sub-zone and produced a Vernatsch exclusively from this sub-zone for the first time. In addition, a close collaboration was established with the artist Paul Flora regarding label design. The Girlan philosophy is, on the one hand, to revalue the old South Tyrolean grape varieties (Vernatsch, Pinot Blanc and Pinot Noir) and, on the other hand, to create wines with character from international grape varieties (Chardonnay and Sauvignon), while still tying them to the terroir. All this while respecting the times dictated by nature, with sustainable farmingThe wines are among the most awarded in the region and available in more than 30 countries.
Description
The grapes come partly from the 'Girlan' sub-zone on the Oltradige hills at an altitude of 450 - 500 m above sea level in well-ventilated vineyards, and partly from the Bassa Atesina where we find sandy, warm and deep soils. These components form the basis for this wine.
Organoleptic characteristics:
Intense, impenetrable ruby red
Olfactory range of spices, ripe dark fruits followed by the balsamic nuance of star anise.
The taste is beautifully enveloping, elegant with fine, round tannins.
Storage time:
5-10 years
Vinification
Harvesting is done manually in small containers for transport to the cellar. After destemming, the must is gravity-driven into stainless steel vats for fermentation (15-20 days). Once malolactic fermentation has taken place it is aged for 18 months in small and large oak barrels and 6 months in the bottle.
Acknowledgements
