Product information
The name of the red table wine 'Rosso della Trefaldina' originates from the name of the locality where the Azienda Agricola 'La Corona' is located.
The wine is produced from cabernet/merlot grapes. The grapes, once harvested, are immediately processed and after a week of fermentation together with the marc, the wine is pressed and finishes fermenting over the following weeks in steel tanks.
Once fermentation is complete, the wine is left to rest, between one moulting and the next, in steel barrels for about 8 or 9 months. Once this period has passed, it is bottled during the summer and ends its maturation in the bottle for a couple of months. By the following year's harvest, the wine is ready for consumption.
Rosso della Trefaldina goes very well with meat (roasts and braised meats in particular) as well as with hard cheeses and cured meats. It should obviously be served at room temperature and, if possible, uncorked at least an hour before tasting in order to oxygenate in the best possible way.
Why choose it:
Versatility: Perfect with various dishes, from meats to mature cheeses
Artisanal Quality: Traditional production without additives, guaranteeing authenticity
Sensory Experience: Offers a rich and complex tasting experience, well balanced
History and Tradition: Reflects the La Corona winery's dedication to quality winemaking
Choose Rosso della Trefaldina to bring the authentic wine tradition of Lombardy to the table.
Host information
The vineyard of Moscato di Scanzo is located in the territory of Tribulina, in the hilly area of Scanzorosciate, on the first offshoots of the Bergamo pre-Alps.
The place is uncontaminated and the vineyard is surrounded by a centuries-old wood where wild animals of all kinds thrive. The rocky soil is ideal for vines because during the day it accumulates solar heat and at night it protects the roots from frost.
The steep slope and the complete southern exposure ensure that all the power of the sun is captured and enclosed in the dark bunches of Moscato di Scanzo.
In this environment even the grape harvest, in which dozens of friends and relatives take part, becomes a ritual that revives past times. The grapes, after a long withering on the racks, are pressed and the wine rests for two years in a cool cellar dug into the rock before becoming an excellent Moscato di Scanzo.
This is where Azienda Agricola La Corona, founded in 1995 but which has been producing Moscato di Scanzo since the 1980s, offers the opportunity to taste its wines.
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Where is the manufacturer
La Corona
Rosso Della Trefaldina
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