Lidio Carraro

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Tasting Notes

  • Color:

    Red cherry, with garnet reflections, classic of the variety.

  • Aroma:

    Its aroma is a mixture of wild fruits like pitanga and cherry, tea leaf and olive, also revealing smoked notes and sweet species, evolving to liqueurs descriptors. Fresh and pleasant wild fruits on the palate, intense and very complex aromas that translate the personality of the Nebbiolo in Encruzilhada do Sul lands.

  • Tasting:

    Full palate, has great character and balance. Its firm and ripe tannins envelop the mouth conveying strength, elegance and harmony. It presents with persistent and inspiring aftertaste. A wine that reveals the characteristic of its land, a true poetry in the glass!

  • Pairing:

    It pairs very well with rich dishes, with delicate or striking flavors, grilled meat, red meats with wine sauce, sauces with pepper, game meat, lamb, fish and salty cheese. Excellent option for those who are looking for a unique and remarkable experience.

  • Terroir:

    Encruzilhada do Sul l Serra do Sudeste l RS l Brazil

  • Variety:

    100% Nebbiolo

  • Vintage:


  • Alcohol:


  • Winemaking:

    Soil and microclimate: Granitic-sandy soil, low organic matter content and excellent drainage. Vineyards: The vines are managed through the espalier system, with a maximum production of 1kg/plant. In order to obtain the correct vegetative balance of the plant, green prunings have been applied to establish a good activity of the photosynthetic leaf wall, and the production of grapes per plant has been reduced. Harvest: Manual with selection of bunches in the vineyard. Winemaking: When the ideal point of harvesting is decided, the grapes were manually harvested and transported in boxes in the shortest time, for its transformation into the winery. Detachment was controlled to maintain the integrity of the grape and avoid the extraction of undesirable compounds. The stalked grape was led directly to the fermentation tanks by gravity, without suffering mechanical pumping action. A pre-maceration was carried out for 2 days at 8°C/46°C and after that the fermentation was begun in small stainless steel tanks. For the selective and delicate extraction of bark compounds, manual periodic "folatures" were made. After the malolactic fermentation and racking, the wine remained in the tanks for 18 months until bottling. The wine was not filtered, in order to preserve its natural characteristics intact.

Accolades/Official Wine

92 score (17,5+), Jancis Robinson

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