Rosso, Venice – 2012
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Vineyard Profile
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Like Venissa Bianco, the bottle honors Venice’s past and pays homage to local traditions. One of the greatest traditions of Venice’s artisanal past is, in fact, that of the families of gold hammerers, the “Battiloro” in Italian. They hammer gold by hand, ultimately obtaining an impalpably fine gold leaf. It is a tradition that, like winemaking, had almost completely disappeared from Venice. With the Rosso, copper replaces gold but is still applied by hand to each bottle and baked onto the glass in one of the glassmaking ovens on the famous island of Murano.
- Size: 2.85 hectares (7.04 acres)
- Soil: Lagoon, silty-sandy, slightly chalky
- Orientation: East to west, flat and level.
- Exposure: 3 meters
- Density: 3,300 vines/hectare (1,335 vines/acre)
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Vintage Report
- Harvest Date(s): End of September
- Yields: 0.90 Kg per plant
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Vinification
- Fermentation: In steel tanks
- Aging: 12 months in barrique 'first and second use of French oak'
- Filtration: 3 microns
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Technical Information
- Varietal Composition: 82% Merlot, 18% Cabernet Sauvignon (Carmenère)
- Alcohol: 14% volume
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Tasting Notes
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The wine has an intense ruby red color with violet shades. It offers olfactory notes of flowers from the sandbar with fruity sensations of dark berries — such as mulberry and blueberry — and more complex expressions of tobacco and briny notes. The tactile postnasal sensation is balsamic and savory. On the palate, more hints of black fruit, associated with licorice and chocolate notes. The finale is smooth with a long persistent finish.
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Images
Reviews
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Venissa Rosso, Venice – 2012 – Vinous – 91 Points
The 2012 Rosso, a blend of 82% Merlot and 18% Cabernet Sauvignon, shows a pretty display of musky woodland berries, peppery florals and hints of blood orange. It’s silky yet poised, with crunchy red fruits and saline-mineral tones, as youthful tannins slowly saturate under an air of rosy inner florals. This finishes quite structured and dry, revealing hints of cranberry and pomegranate, as residual acids pinch at the cheeks. A few years of cellaring should unlock further depths.