The Pegoraro Winery

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The Pegoraro winery is located in Mossano, a small pearl of the Berici Hills, where ​​the most characteristic vines of this area, Tai Rosso and Garganega find their perfect location. The winery is housed in an ancient convent dating back to 1200, which over the years has become a home, wine cellar and today also a welcoming space for tasting. Pegoraro is an enthusiastic and busy family-run winery, backed by the experience of years spent among vineyards, barrels and bottles. They have been able to look ahead by renewing winemaking spaces and technologies. The vineyards extend for eight hectares on the hills of Mossano, among woods and crops, in the south-eastern part of the Berici Hills, in the heart of the DOC.

The soils are mainly clayey-calcareous and tuffaceous. The planting layouts include 60-year-old vines as well as new vineyards where Guyot, and pergola alternate in the absence of irrigation. For the quality of the wine,at Pegoraro they consider the vineyard of primary importance, and they have chosen organic fertilization, manual weed mowing, optimized management of plant diseases with natural products to ensure excellent biodiversity.

For our Discovery wine tasting option box we wanted to choose two unusual variations of red Tai. Both enhance the intrinsic qualities of this vine, revealing its potential and versatility at the same time.

Tai Rosso Spumante Brut

Rosè Brut martinotti method enhances the freshness and fruity notes of Tai. We liked its fine and persistent perlage and its enveloping nose of citrus, small red fruit and aromatic herbs. Irresistible with spunciotti with creamed cod!

  • Grape variety – Tai Rosso
  • Alcohol content – 11,5% Vol.
  • Serving temperature – 6/8°C
  • In the vineyard – Guyot trained vines on medium-textured soils, located in the hilly area of ​​Mossano. The average production is 100 quintals \ ha with a yield of 70% in wine.
  • Harvest – The grapes are hand picked and selected in late September and early October.
  • Vinification and aging – Short cold pre-fermentation maceration, the skins are then separated and fermentation is completed at a controlled temperature. The wine rests for five months in steel barrels and then moves on to the sparkling process in autoclave for four months.
  • Characteristics – Wine with fresh and fruity notes that find new expressions here and make it ideal as a welcome aperitif but also to accompany delicate dishes. Its color is pale ruby, at the same time bright and lively. The aromas are intense, vinous and fruity. When tasted, the effervescence is enveloping, it is a medium-bodied wine with a very light residual sugar that makes it fall into the Brut category.

Rovea

Rovea showed us the more structured and complex side of Tai. The ruby ​​red color is fascinating as its aromas of small black fruit, violet and sweet spices. The tasting revealed a perfect balance with every sip, and a really pleasant finish. We liked it with boiled meat and pearà, especially withmarinated tongue!

  • Grape variety – Tai Rosso
  • Alcohol content – 13% Vol.
  • Serving temperature – 16/18°C
  • In the vineyard – Guyot trained vines on tuffaceous soils of origin volcanic, located in a hilly area in Mossano. The average production is 80 quintals \ ha with a yield of 60% in wine.
  • Harvest – The grapes are harvested and selected by hand in the first days of October.
  • Vinification and aging – Fermentation takes place at a controlled temperature with long-term maceration. After fermentation / maceration the wine rests in semi-new tonneaux and barriques for twelve months. A further rest in the bottle follows.
  • Characteristics – Full ruby ​​red, with moderate transparency.
    On the nose, fruity aromas of ripe black cherry, black currant and blueberry and light floral notes of violet and rhododendron. Spicy hints of white pepper, cinnamon and cardamom also make their way. It is soft and full, with a correct mineral flavor and fruity returns capable of creating interesting alchemies and making the closure very pleasant.

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