El Zeremia Selezione Groppello Di Revo' - El Zeremia

El Zeremia Selezione Groppello Di Revo' - El ZeremiaWith the El Zeremia El Zeremia Selezione Groppello Di Revo', a first-class red wine finds its way into the glass. There it reveals a wonderfully bright, ruby-red color. On the nose, this El Zeremia red wine presents all kinds of blackberry, blueberry, sour cherry and plum. As if that were not already impressive, further aromas such as red currant are added thanks to maturation in small wooden barrels. The El Zeremia El Zeremia Selezione Groppello Di Revo' impresses with its straightforward dry taste profile. It was bottled with exceptionally little residual sugar. As you would expect from a wine, this Italian, despite all its dryness, delights with the finest balance. Aroma does not necessarily require sugar. On the palate, the texture of this well-balanced red wine is wonderfully velvety, meaty and dense. The finish of this red wine from the Trentino-Alto Adige wine-growing region, more precisely from Trentino DOC, is ultimately impressive with a lovely aftertaste. The finish is also accompanied by mineral hints from the sand- and limestone-dominated soils. Vinification of El Zeremia Selezione Groppello Di Revo' by El Zeremia This wine clearly focuses on a single grape variety, namely Groppello. For this wonderfully balanced varietal wine from El Zeremia, only immaculate grapes were harvested. The grapes grow under optimal conditions in Trentino-Alto Adige. Here the vines drive their roots deep into soils of sand and limestone. After the harvest, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks and small wooden barrels at controlled temperatures. After it ends, the El Zeremia Selezione Groppello Di Revo' can continue to harmonize for 12 months on the fine lees. Food recommendation for El Zeremia El Zeremia Selezione Groppello Di Revo' Enjoy this red wine from Italy best served at 15–18°C as an accompaniment to fried calf’s liver with apples, onions and balsamic sauce, ossobuco or vegetable couscous with beef meatballs.