Rovea Tai Rosso Colli Berici DOC
Pegoraro's Rovea is the result of a project to promote Tai Rosso grape variety which has started several years ago and carried out by some wineries in the area of Colli Berici. Grapes are picked and selected by hand in the first days of October. Fermentation takes place at a controlled temperature with long-term maceration. After fermentation / maceration, the wine ages in tonneaux for 12 months, then in the bottle.
The fresh, fruity essence and delicate body of the traditional Tai Rosso are here enriched thanks to structure and complexity due to wood aging. Rovea has an intense ruby red colour. The nose is characterized by intense fruity scents of sour cherry and raspberry, followed by delicate spicy notes of black pepper and vanilla. Its flavour is warm and soft, with sweet, elegant tannins and a pleasant spicy aftertaste. It is balanced and persistent, providing good longevity. We suggest serving it at a temperature of 16-18 °C.
FOOD MATCHING SUGGESTIONS
Rovea Tai Rosso produced by Pegoraro winery is excellent paired with all typical Venetian cured meats, such as Sopprèssa Vicentina DOP, or medium-aged cheeses, even fish stews with tomato sauce and the tradition Baccalà alla Vicentina.
Chosen for you
The Berici Hills, a small gem in the heart of the Veneto region, are long known for their strong wine tradition, surrounded by a fascinating landscape.
A place where grapevines and olive trees rule uncontestably and nature is still considered a true treasure. Among valleys and small villages, scented with ancient history, lies Pegoraro winery – set in a old convent, whose history goes back to 1200. Starting out as a shelter for travelers, then a residence and finally a winery.
4AlexAlessandrini212041Uno dei pochi vini del vicentino, una terra incredibile!!!