Cabernet Riserva Burgum Novum
To enter into the world of Castelfeder is to soar across an unspoken threshold into the lush valleys of the high Adige River, hence the regional name, Alto Adige. Driving from Lake Garda, north from Veneto, through Trentino, you discover yourself, without warning, in what feels, sounds, and tastes like German wine country. Apple trees cover the valley floor, rubbing shoulders with Schiava, Pinot Grigio, and Lagrein vines. The generational devotion of the Giovanett family is deeply Italian--the winery is run by the third generation of grape growers, but only the second generation to be winemakers. Coming from the co-op model of Northern Italian winemaking, Gunther Giovanett started his tenure at Castelfeder selling their grapes to the local co-op but, over time, and particularly with the transfer of management to his son Ivan, the winery has moved toward their own wine production. This transition to the younger generation has brought a delightful qualitative shift as well as a more modern production approach. While other nearby producers are making Chardonnay and Pinot Grigio that is mineral and acidic, Castelfeder produces wines that are lean and light with texture and depth as an added dimension. Vinifying exclusively in stainless steel for Mont Mes and the Classic “Cru” designated line, Castelfeder excels in bringing out the purest, freshest expression of their terroir. The Burgum Novum Riserve level wines see oak aging for 18 months before bottling. Their mark of elegance is an inviting creaminess on the mid-palette.
"A deep garnet-red color, this wine exhibits understated aromas of cherries, cassis, and wild berries. Forceful yet round in flavor, its impressive depth and elegance persist throughout its lingering finish."
In 1989 the "Burgum Novum" label was created to represent the premium wines of Castelfeder. These wines are the maximum expression of the intense work and care from the vineyard to the vinification and are grown in the most prestigious vineyards in Alto Adige.
Hand harvest, cold maceration for 12 hours, fermentation at a constant temperature of 26-28° C for about 10 days in open barrels (during fermentation the must is kept in contact with the skins through circulation pumping) pressing of the grapes, clarification through natural gravity settling of the sediments. Fermentation and aging for 18 months in barrique after the malolactic process.
Aged for 6 months in steel and 12 months in bottle.