Teroldego Rotaliano, how to improve the territorial identity of wine

“There is an increasing need for an oenology that knows how to interpret varieties and terroir, that knows how to understand and make the most of the natural characteristics of quality grapes, limiting as far as possible the additives that surrogate or supplement what the grapes naturally already possess.
Mattia Filippi, in the March 2021 issue of VVQ – Vigna, Vini & Qualità, illustrates the maceration techniques developed by Uva Sapiens to obtain red wines with an original organoleptic profile, capable of expressing the territorial and winery identity to the full. This method, applied to the Teroldego Rotaliano, yielded very interesting results.

Read the article here: Teroldego rotaliano come migliorare l’identità territoriale del vino