Velvet in the mouth, a balsamic
finish, with red fruit, almost
herbaceous, it is a Venetian
red wine par excellence.
As suggested by the name,
it recalls the banquet - the
moment at midday when you
sit at the table to enjoy
a meal and conviviality.
Hora Sexta was the first “Reserve” wine created by Tenuta Mosole.
At the end of the 80’s it was decided to make a great wine, and the varietals of Carmenere and Cabernet Franc, widespread in North East Veneto, were taken into consideration. The varietals themselves give us wines with balance and drinkability, as few other varietals can. The challenge was to “tame” the herbaceous nature, a characteristic of these varietals.
The different ages and various clones of the vines were studied and researched, and after a few years, 2 vineyards particularly suitable for a great red Veneto wine were chosen.
Our terrior, the important work in the vineyard and the search for the best phenolic ripeness of the Cabernet Franc are essential to make the best Hora Sexta possible.
When the grapes arrive in the cellar, they are delicately crushed and placed in cement tanks where the alcoholic fermentation transforms the grape juice into wine. This phase is very important and is constantly monitored to ensure that it occurs in the best possible conditions. Strict temperature control and the pumping of the wine from the bottom to the top supports the extraction of the colour, tannins and aromatics, and even introduces small amounts of oxygen, needed for the metabolism of the yeast. Once the alcoholic fermentation is completed, for complete stability, we have to wait for the malolactic fermentation, that takes place spontaneously, maintaining the temperature of the wine at 20° C.
In November and December the wine is placed in French oak barriques. The choice of manufacturer and source of oak, as well as the toasting of the barriques is very selective. What we look for when aging in wood is the harmony of the tannins and respect for the fruit.
Subsequently, racking plays an important role by separating the coarse lees from the fine ones and by giving micro doses of oxygen to the wine which helps the maturation.
After about 18 months in the barriques, only experience will tell us when it is the right moment for the last act of this long journey, the bottling.
vines per ha
between 28° and 30° C
is completed in French oak
In French oak