Marzemino Superiore Cavit Maso Romani 2022

Marzemino Maso Romani owes its name to Attilio Romani, who purchased the farm and vineyards from Odoardo Seeber in the 19th century. The farm, owned by the Romani Foundation, is managed directly by CAVIT, which has been producing this historic cru for over twenty years. Since 2003, the vineyard has been the subject of a lengthy study with the goal of proposing, evaluating, and promoting all the potential Marzemino winemaking options known today, safeguarding its productive complexity and the biodiversity resulting from the preservation of one of its historic vineyards. The result of this intense work was the creation of the new vineyard at Maso Romani in the spring of 2008. Maso Romani is located in Vallagarina, in the renowned Marzemino dei Ziresi production area, in the municipality of Volano; the vineyard, covering approximately six hectares, is a single property surrounded by ancient walls that delimit its perimeter. The characteristics of the Maso Romani growing environment were carefully described in the zoning study conducted by the Agricultural Institute of San Michele all'Adige. The soil is formed from fairly ancient alluvial deposits, often terraced and colluvial. The soil is fairly deep, with little structure and a silty-clay texture. The climate is temperate continental, with cold, dry winters and relatively cool, rainy summers. The area was divided into two parts: one dedicated to the 'historic vineyard' and the other to the experimental-demonstration vineyard. In the historic vineyard, vine cuttings obtained from the buds of the best vines selected in the pre-existing vineyard by F.E.M. (Edmund Mach Foundation) researchers were planted. In the experimental-demonstration vineyard, all possible clones and biotypes of Marzemino available in Italy were compared, in various combinations with the main cultivated rootstocks. After careful manual harvesting of the grapes, the must is fermented with its skins in stainless steel tanks, at a temperature never exceeding 25°C. The maceration phase in contact with the skins, during alcoholic fermentation, lasts approximately 10 days. Once alcoholic fermentation is complete, the wine is aged exclusively in stainless steel for 18 months and, after bottling, is aged for another 6 months in the bottle.