Organic wine

Vineyards of origin: Santo Pietro
Type of terrain: sandy, clay
Grapes: ciliegiolo

Years of establishment: 2006
Planting distances: 2,5 m x 0,8 m
Aspect: South
Pruning: guyot

Data of 2018 harvest
Grape yeld per hectar: 4,8 tons
Grape yeld per vine: 1 kg
Sunny summer, good ripening, manual harvest in the first half of September. The grapes are destalked, cooled and left with the skins for 12 hours, then pressed.

Analytical data of must
Sugars: 221 g/l
Acidity: 6,9 g/l
After a 48 hours cool decantation, the must is fermented in steel vats at 17° C. The wine completes spontaneously the malo-lactic fermentation before Winter.
A tasty rosé, with the characters of a light red wine. It should be drunk at a temperature of 14°/16°C for two years after the harvest. Recommended for vegetarian meals.

Analytical data of the finished wine
Alcol: 14,09 % vol
Total acidity 4,26 g/l
pH 3,70
Residual sugars < 1 g/l
Bottled production: 1500 bottles of 0,75 l

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