The great challenge: The Grande Cuvée Kermesse Elena Walch against "Arzio Vigna Arzenhof" Baron Di Pauli and "Mitterberg Rosso Kalch" Bergmannhof

Grande Cuvée Kermesse Elena Walch

The Grande Cuvée 'Kermesse' is characterised by an intense ruby colour and a multifaceted, rich bouquet: fruity with red berries and black cherry, a delicate scent of violets accompanied by spicy notes of pepper and black tea with roasted aromas in the background. A strong tannic structure combined with inviting elegance convince on the palate where they reveal great potential, harmonious and fruity savouriness and a fresh finish. A wine of great character and expressiveness!

The different grapes are harvested on the same day and processed all together. Only the Cabernet Sauvignon, which ripens later, is added later. Fermentation in stainless steel with maceration of approx. 10 days on the marc followed by malolactic fermentation in barrels. Maturation in French oak barrels for 18 months. After blending long bottle ageing.

Goes well with a wide range of meat and game dishes

Grape varieties: Merlot, Lagrein, Cabernet Sauvignon, Petit Verdot and Syrah

Arzio Vigna Arzenhof Baron di Pauli

NOBLESSE OBLIGE

Nobility entails obligation and responsibility. The reinterpretation of a classic is not a provocation, but the exaltation of precise territorial characteristics. The pursuit of a classic idea with an eclectic style. A determined oenological project rooted in the history of extraordinary vineyards, those of the Arzenhof, for an intense wine with individual charm.

WINEMAKING

Maceration on the skins for four weeks, malolactic fermentation in barriques, ageing in barriques for 18 months.

VINEYARD / SOIL

Arzenhof, hill between 250 and 380 m above sea level. Moraine alluvial cone facing south-east, composed of limestone gravel, porphyry and quartz sand (minerality), with sufficient clay (body); Mediterranean microclimate.

VINE

Merlot, cabernet

Mitterberg Red Kalch Bergmannhof

VINE / Cabernet franc, Merlot

Vineyard / Bergmannhof, S. Paolo/Appiano

Soil / gravelly, clayey, calcareous with

very stony sections

Cultivation / Guyot

Yield / 50 hl/ha

Age of vines / 10-30 years

Harvest / Manual end of September and beginning of October

 Vinification / Spontaneous maceration with 30% of stems in open tonneaux for 20 days. Malolactic fermentation, maturation for 24 months on fine lees in new oak tonneaux. Bottling without clarification and filtration in November 2019, maturation in bottles for at least 24 months.