Vinification type: The grapes are harvested perfectly healthy and ripe and immediately crushed when entire. The must is brought to the ideal temperature of about 17°C and followed by the static decantation. Once the must is perfectly clear, the alcoholic fermentation will initiate with a selected yeast addition. When the fermentation process is completed, the wine will be racked and left to rest for about 3-4 months in its own yeasts. Once mature and only after a careful organoleptic analysis, the wine will be bottled and prepared for sale.
Aroma and Taste: The color is pale yellow with greenish glares; the aroma reminds of orange blossom with hints of sage and lemon. The taste is sapid and well-structured with a good acidity which enhances its freshness.
Dish combination: The wine perfectly matches fresh pasta courses with vegetable sauce, it goes well with pumpkin dishes or with eggs and asparagus. Best served at 10°C
Blend of grapes 90% Cabernet Sauvignon – 10% Carménère
Alcohol 13.50 % vol
Vinification type: Once destemmed and crushed, the grapes are placed in thermo conditioned tanks. The addition of the selected yeasts will follow to start the alcoholic fermentation. The must and grape skins are submitted to pump-over every 8 hours in order to abstract the anthocyanins and aromas contained in the peel. After about 20 days the wine will be separated from the grape skin. The obtained wine will be placed into steel tanks to complete the malolactic fermentation for about a month. Once several racking steps are completed, it will rest inside the same tank for about 6 months before it can be bottled.
Aroma and Taste: It is a ruby-colored wine with purple glares. The aroma has interesting herbaceous and spicy fragrances, the taste is dry, soft and well balance.
Dish combination: Excellent combined with grilled red meat, roasts and wild game. Best served at 18°C.
Vinification type The grapes are harvested totally healthy and before they are completely ripe in order to achieve a greater acidity and freshness; Follows the crushing and the dropping of temperatures up to about 16 degrees; the inoculation of the yeasts will take place followed by the foaming process in autoclave which will last about 60 days before proceeding with the final bottling step.
Aroma and Taste: The color is clear straw yellow with a perlage fine and lasting; the aroma is fresh with a characteristic hints of elderflower and orange blossom, from which its name originates. It is sweet with a fair acidity that enhances its crispness.
Dish combination: This wine can be served with all dry and fresh pastrie, it is also highly suggested as aperitif.
History The Euganean Hills Park with his historical and natural richness is the natural landscape in which the Strazzacappa family has rooted its entire wine tradition by putting years of work and passion for wine into Vigna Roda. The area, located within the Regional Park, is particularly suitable to viticulture: nature is safeguarded and pedoclimatic conditions are favourable to the growth of Euganean Hills vineyards. The winery of Strazzacappa family, now led by Gianni and his wife Elena, is a young and dynamic reality, already established in the production of high quality wines.
Attention Vigna Roda has undergone to significant changes both in the vineyards and in the cellar. The former have been enhanced with at the least 5000 units per hectar. This system leads to a natural competition among the plants so that each one can express itself at its best. Moreover, the guyot and spurred cordon farming systems play a great role in the production of high quality grapes. All Vigna Roda lands belong to an extensive wine zoning of the Euganean Hills which is aimed at producing and organising useful information per area both for the agronomic management of the vineyards and for grape vinification processes. All thus allows to address and differentiate cultivation and processing options within the Euganean territory.
Production The Euganean Hills have been known since ancient times for the peculiar geological features of their soil.
As a matter of fact, each hill has a different destination: some were formed by a volcanic cone lava flow; others, instead, are an upheaval of marine calcareous soil due to underlying magma push. The richness of these lands grants the possibility to address and aim cultivations of different varieties of grapes.
Owing to thus, Vigna Roda has decided to produce and vinify authochthonous grapes such as the Moscato Giallo, the Serprino, as well as international species of wine namely, Merlot, Cabernet and Chardonnay.
The vineyards, all located on the hills, are exposed to the south and to the west and stand out like island from the sea/land, distinguishing themselves for the meticolous care Gianni Strazzacappa devotes to them, in a symphony that forges the celebration of the vines and grapes with the order given by the geometry of the rows.