Visit to Tenuta LA Presa

A delightful visit to a gorgeous wine estate that functions both as a hotel and of course, as a working winery. It is a family-owned enterprise involving the parents and adult children who have various roles and responsibilities.

Our visit started with a relaxing break with coffee (served in what appeared to be antique cups) and then a tour of the vineyards and the winery, very fragrant with the scent of cedar and drying grapes.

Of course, it was a beautiful sunny day so it was easy to visualize the many weddings that are had at this property.

After seeing and appreciating how the wine is made, we were able to taste the wine in a formal tasting.

The Tasting

We start with the sparkling wines, the Metodo Classico wine made from 100% Pinot Grigio, very elegant and fragrant.

Then the pink sparkler, called Magica, which is a lovely salmon color and made from Corvina and Rondinella.

 At this point I asked which of the two sparkling wines is more popular for weddings. The response was that it depended on the bride, and also the nationality. The pale white sparkling Pinot Grigio was thought to be more elegant, but many international brides like the dynamic color of the Magica.

Tenuta La Presa

Tenuta La Presa

Next comes the still wines ….

The 100% IGT Pinot Grigio is a lovely straw color and quite fragrant.

The Bardolino Chiaretto is a lovely salmon color, made from 70% Corvina and 20% Rondinella.

The Bardolinoa DOC is made from 70% Corvina and 20% Rondinella, a red fruity wine with elements of spice.

The Napoleon, their top wine, is 60% Corvina, Cabernet Sauvignon 20%, and Merlot 20%. The grapes for this excellent wine are dried for two to three months in small boxes, then there is a cold maceration for 5 – 6 days. The wine is fermented then aged in a mix of Slavonian, French, and American barrels. The alcohol is 14.5% and it can live for over a decade.

We had a delicious lunch specially paired with cuisine with the family.

http://www.tenutalapresa.com/

 

 

Filed under: Bardolino, News


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