HISTORY WINEMAKING I Magredi was founded in 1968 by Otello Fermentation takes place in contact with Tombacco as a fruit farm with cultivation of the skins for 8/10 days at a temperature of fruit trees and vineyards; in the late 80’s Mi- 20-25° C. Aging in steel containers at a con- chelangelo Tombacco, Otello’s son, chooses trolled temperature of 12-13° C. to cultivate only vineyards and to build the winery. The company symbol is the circular VINTAGE vineyard with the rows of vines arranged like The unusually warm weather of July and rays, it calls to mind the symbol of the com- August didn’t negatively affect the harvest: pany and heart planet. thanks to vineyards practices like the con- trolled defoliation we managed to protect the REGION grapes and respect our quality standards. Friuli Grave, Italy TASTING NOTES VARIETAL The wine presents an intense ruby red color. 100% Merlot The main bouquet aromas are those of un- dergrowth fruit and herbaceous notes in VINEYARDS youth. At the palate is full and harmonic re- The vineyards are in the heart of Grave del vealing all it pleasantness. Friuli and the name “I Magredi” describes the typical soils of this area: soils of alluvial TECHNICAL INFORMATION origin with pebbly materials (gravel) carried pH: 3.55 downstream from the Pre-Alps by the flood- Residual Sugar: 3.4 g/l ing of Cellina and Meduna rivers in the previ- Alcohol: 12.5% ous centuries. The soil is very permeable; the Total Acidity: 5.6 water and the nutritional elements go down and allow the vine’s root to penetrate to deep levels. The vineyards were planted in 2005 with Cordon Spur training method.
WINEMAKER Roberto Lavina
48 Harbor Park Drive , Suite D . Port Washington, New York . 11050 . (516) 918.6239