Cabernet Riserva Quartella (2013) - Longariva
“Quartella” is the Cabernet Riserva of the Longariva winery, an artisan estate in the Vallagarina known for niche production and meticulous care of its plots. 2013 is considered an excellent vintage in Trentino for Bordeaux reds: a long, dry summer, slow ripening, fine tannins and excellent longevity. This wine can evolve without any trouble for 15–20 years.
Cabernet Riserva Quartella (2013) - Longariva
Type: Red Wine
Area: Italy, Trentino-Alto Adige, Vallagarina
Appellation: Trentino DOC
Grape variety: Cabernet Sauvignon
Vintage: 2013
Winery: Longariva
Alcohol: 13.5%
The appellation: Trentino DOC
Trentino DOC is one of the most important appellations in northern Italy, located in the Trentino-Alto Adige region. This appellation is a benchmark for the production of white, red, rosé and sparkling wines, showcasing a unique area that combines tradition, innovation and a mountain terroir.
Find out more about Trentino DOCWhat to eat with Cabernet Riserva Quartella
Who makes it: Longariva
The Longariva estate was founded by Marco Manica and Rosanna Manica at the 1976 harvest, in the Vallagarina area, between Rovereto and Isera, in Trentino.With around 13-15 hectares planted between hillside and foothill zones, the estate sits in a position well suited to the vine, with low rows, the simple Trentino pergola, and a strong focus on respecting the soil and the natural cycle.
Find out more about LongarivaThe vine of Cabernet Riserva Quartella
Cabernet Sauvignon
Cabernet Sauvignon is one of the most famous and widely planted black grape varieties in the world, prized for its ability to produce elegant, structured and long-lived wines. Native to France, and in particular to the Bordeaux region, it is now grown in almost every wine-producing country, adapting to different climates and terroirs. With its distinctive aromatic profile and its versatility, Cabernet Sauvignon is considered the "king" of red varieties.
Find out moreCabernet Riserva Quartella: the Vallagarina area
Vallagarina
The Vallagarina is one of the most important winegrowing areas in Trentino, in the southern part of the province of Trento, along the Adige valley, between Rovereto and Avio.This area is the natural link between Trentino and Veneto and enjoys a pre-Alpine-Mediterranean climate, with warm influences coming from Lake Garda and cool currents from the surrounding mountains. The combination of alluvial, morainic and limestone soils, varying altitudes and excellent sun exposure allows the production of elegant, balanced, fragrant wines, from fresh reds to mineral whites and base wines for Metodo Classico sparkling wines. The Vallagarina is also the cradle of one of Trentino’s most distinctive grape varieties: Marzemino, celebrated by Mozart in Don Giovanni.
Find out more about VallagarinaClimate: Continental
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Cabernet Riserva Quartella
Primary aromas: Ripe black fruits, Blackberry, Red pepper, Plum
Secondary aromas: dark chocolate, Spices, tobacco
Tertiary aromas: Leather, Liquorice, Undergrowth
Tasting notes: A deep ruby red colour with garnet highlights, a sign of evolution. The nose is broad and complex: ripe black fruit, spice and elegant toasty notes. The palate shows substantial structure, ripe but clearly present tannin, a warm and enveloping sip. The acidity, still lively after years, supports the wine beautifully and lengthens the finish, which is savoury, balsamic and very persistent.
| Sulphites | yes |
| Body | Dense |
| Acidity | Medium-high |
| Tannin | Firm but integrated |
| Sweetness | Dry |
| Finish | Very long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Cabernet Riserva Quartella
Temperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreSkin maceration
Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.
Find out moreAgeing methods used for Cabernet Riserva Quartella
In barrique (19–36 months)
Ageing in barrique for between 19 and 36 months is a technique reserved for great wines for laying down, where wood becomes an ally of depth, structure and aromatic development. This kind of maturation – slow and steady – allows the wine to integrate tannins, alcohol and acidity perfectly, encouraging the development of complex tertiary aromas (leather, tobacco, spices, cocoa) and a silky, enveloping texture.
Find out moreIn bottle (over 36 months)
Ageing in bottle for more than 36 months is a practice reserved for wines for long laying down, designed for those seeking depth, finesse and maximum aromatic development. During this extended period, the wine matures sheltered from light and oxygen, letting time do its work in silence. This stage is particularly important for vintage wines, riservas and great classics, which in this way reach a perfect balance between intensity, elegance and sensory complexity.
Find out more