The Merlot grapes of the Vino Rosso Suer Trevisani are grown in the Vignalunga vineyard at an altitude of 370 meters with south, south / west exposure on white and arid soil, of glacial moraine origin with a high percentage of sand and silt and good natural drainage, due to the presence of both stones and sand and the slope of the vineyards. The harvest is manual in boxes with selection in the vineyard and the vinification is traditional in red with maceration on the skins for about 12/15 days with frequent pumping over and punching. The Vino Rosso “Sùer” Trevisani ages in 5 hl tonneaux for 6 months, is assembled in steel then refines in glass for 3/4 months.
NOTES: Balì and Sùer are names of winds that blow daily from north to south on Lake Garda.
The Trevisani Winery was founded in the 1960s by Peppino and Nini Trevisani, who chose unusual vines for the area and for the period such as the Riesling Rhine and the Cabernet Sauvignon, contravening the local tradition. From the 80s to the helm of the company the sons Gian Pietro and Mauro took over, who continued the activity started by the parents in respect of the teachings received. Trevisani is located in the town of Gavardo (BS), in Lombardy, on a hill overlooking Lake Garda, where every night, the “Boàren” arrives, a breeze coming from the North of Valle Sabbia, which blows over the lake. This wind, especially in summer, determines a remarkable thermal excursion that favours the cultivation of grapes rich in aromas and fixed acids. The property extends over 10 hectares distributed in the municipalities of Salò, Soprazocco and Puegnago del Garda, with vineyards located on soils mainly of moraine-glacial origin, with a high percentage of sand and silt, particularly suitable for the cultivation of vines destined for the production of quality wines. Particularly important are the operations carried out in the vineyard during the different vegetative phases of the plant, from the green pruning to the thinning, to the partial defoliation, while in harvest the attentions are directed to the rigorous collection of the best bunches. Among the cultivated varieties the autochthonous Groppello, Marzemino, Rebo for red wines, Erbamatt for white wines, have been flanked by cultivars not very common in the area such as cabernet sauvignon, merlot, chardonnay, sauvignon and riesling. The winery was built in 1991 and is equipped with the most vinification technologies, with the barrel cellar made with the utmost respect for tradition, with 5 hl wooden barrels used for long ageing without altering the characteristics of the grapes. Trevisani produces a range that includes whites, reds and even sparkling wine, the classic Talento Brut “Galuzzo” method, made with maturation on the lees for at least 15 months and bearing on the label the name of the hill on which the company stands.