Trentino Pfaffe Rosso DOC 2011 – Baldessariby Valentino Minotti
ORGANOLEPTIC EXAM: wine with a deep ruby red color with pleasant and enveloping aromas it is robust and full and long lasting.
Pfaffe Baldessari is a blend of Cabernet Sauvignon, Merlot and Teroldego from the late harvest from which the homonymous wine that represents the Baldessari family is born. The grapes, harvested in small boxes, are left to wither until December, and then pressed. After a long fermentation on the skin, in which it is nature to do the most important work, the Pfaffe Baldessari is put in oak barrels where they remain for 32 months until the wine is ready.
The grapes to produce Baldessari wine have thick and crunchy skins, capable of giving intense and marked aromas to the wines. The roots, not irrigated, carry very concentrated elements and nutrients from the soil that intensify the traces of the Trentino earth. This is why the wines produced by the Azienda Agricola Baldessari have a dense aroma, which reflects the characteristics of our territory. Wines capable of transmitting, as was the dream of the brothers Giuseppe and Marco Baldessari, essences of the sun, sky, woods, rain and ripe fruit. In short, poetry and land capable of giving life to unique products.
“Baldessari wine is produced around the land surrounding the city of Trento and is managed according to the organic farming method for the antiparasitic defense we resort to the use of copper hydroxide and wettable sulfur at limited doses and defined for each treatment on the basis of climatic conditions in order to avoid damage to the pedofauna and accumulation in the soil, enological adjuvants and the use of sulfur dioxide. “- Michela Baldessari