Pratello Mille 1 Rebo

PRATELLO Mille 1 Rebo

Tasting Notes

Intense, ruby red and full-bodied, the Mille 1 Rebo possesses a complex and jammy nose with blackberries, plums and a hint of violet. Big and bursting with cherry and berry flavours, the palate is silky and smooth with a mouthwatering acidity and a warm, herbacious finish. Try this wine with a variety of dishes or save it to sip after dinner. Enjoyable from start to finish.

Rebo   \Ray BOH\

A hybrid crossing of Merlot and the indigenous and hearty Trentino grape, Teroldego. It was created by Rebo Rigotti in 1948 at a research centre in Trentino, and currently is planted on less than 100 acres in Italy (so don't feel bad if you have never heard of it!). Rebo is similar to Merlot in appearance and its lush berry flavours, but it gains a higher level of acidity from the Teroldego component resulting in full-bodied well structured wines with notes of dark fruit and spice.

CSPC +773155
Vintage: 2014
Case: 6x750ml
Region: Lombardy, Italy
Varietal: 100% Rebo


*fun fact: Mille 1 was featured as a Wine of the Week in Culinare Magazine (February 3, 2016)!

Certified Organic

Certified Organic

Lombardy, Italy

Lombardy, Italy

Region & Vineyard Notes

The Lombardy region is considered a cool continental climate, but is actually home to an impressive diversity of mesoclimates thanks to its proximity to the Central Alps in the north and the large lakes Como, Iseo, Maggiore and Garda. The Pratello Vineyards are located on the gentle south facing hills in the microclimate of Garda Lake, which acts as a thermal accumulator that is very important for the maturation of the grapes. The soils is moraine, which is a stony and very loose soil type with some clay, ideal for the cultivation of vines.


Technical Notes

Vineyards: morainic hills of Lake Garda
Soil: very loose and stony with clay
Altitude: 180 meters above sea level
Planting: 6250 vines per hectare
Harvest: by hand
Winemaking: Fermentation in a mix of stainless steel tank (80%) and new oak barrique (20%) before blending and maturation in older oak barrels for 6 months then an additional 6 months in stainless steel tank pre-release.   

Residual Sugar: 2mg/litre
PH: 3.30