'Poiema' Eugenio Rosi 2020
Rosi Eugenio

'Poiema' Eugenio Rosi 2020

"Poiema" by Eugenio Rosi is a Trentino red wine made from Marzemino grapes, aged for 12 months in large oak and cherry barrels. It presents itself with an impenetrable ruby color, and expresses aromas of blackberries and black cherries, tobacco, cloves and cocoa powder, revealing a well-structured and opulent sip, with smooth tannins, enlivened on the finish by a persistent balsamic trail. 

28,90 
Awards
4Vitae AIS

Features

Denomination

Vallagarina IGT

Vines

Marzemino 100%

Tipologia

Region

Alcohol content

13 %

Format

75 cl Bottle

Vinification

Withering of part of the grapes, first alcoholic fermentation with indigenous yeasts and refermentation with the dried part

Aging

12 months in large oak and cherry barrels

Filosofia produttiva

Indigenous yeasts, Natural

Additional Notes

Contains sulfites

'POIEMA' EUGENIO ROSI 2020 DESCRIPTION

The "Poiema" is perhaps Eugenio's most representative red wine, capable of encapsulating the vitality of Marzemino and the focus conferred upon it by his interpretation. We cannot help but show a sort of predilection for this red wine from Eugenio, perhaps because in our opinion it tells the story of his land and the way he preserves it most clearly. A few hectares of vineyards nestled just south of Trento, more precisely in Vallagarina, are dedicated in part to local varieties such as Marzemino and Nosiola, and in part to international varieties that have adapted splendidly to the territory, such as Cabernet Franc, Chardonnay and Pinot Bianco. What unites them, besides their location, is the type of agriculture practiced by Eugenio, a farmer in the noblest sense of the term. Without sophistications or manipulations, what is obtained are wines that are lively and rich in expressiveness, capable of exciting and engaging anyone who approaches them.

The red wine "Poiema" is made from 100% Marzemino grapes. No pesticides, herbicides or other chemicals are used in the vineyard, only a little copper and sulfur. The philosophy is the same in the cellar, therefore all alcoholic fermentations occur spontaneously and the addition of sulfur dioxide is extremely limited. The Poiema is obtained by blending late-harvested grapes with previously fermented wine, with refermentation obtained thanks to the sugars conferred by the drying process. The result is obviously a dry wine, since all the sugars are converted during fermentation.

The "Poiema" red wine appears in the glass with an intense and impenetrable ruby color. The nose is splendid for how it combines freshness and maturity, with hints ranging from sour cherry to fresh flowers, from earth to graphite, from forest fruits to cocoa. The olfactory complexity coincides with an important taste, equipped with an enveloping structure, but also with a remarkable acid-savory component, capable of lengthening and relaunching the sip. Exciting

Colour

Intense and dark ruby

Scent

Blackberries and black cherries, tobacco and cocoa, fresh red flowers

Taste

Full, structured and enveloping, with smooth tannins and a balsamic persistence

Temperature
16°-18°C
When to open
To enjoy an artisanal wine at its best, we recommend you to let it 'breathe' at least 15-30 minutes before serving
When to drink
Wine good to drink now, but that can have a beautiful evolution after resting for a while in your cellar
Glass
Large goblet
Perfect for red wines with good structure and intensity, which need oxygenation to open up and develop their intense and complex aromas
Longevity
You can easily cellar it for 4-5 years
GuideYearScoreQuote
Vitae AIS20194 / 4Wine with an excellent stylistic and organoleptic profile

Rosi Eugenio

Foundation Year1997
Vineyard hectares8.8
Annual production30.000 bt
AddressVia Tavernelle, 3/B - 38060 Volano (TN)

Perfect to drink with

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Pasta Bolognese

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Risotto with Mushroom

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Red Meat Stew

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Game

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Aged Cheese