Main vineyard data
Vines: Fraticelli, Fiorano
Size: 1,5 hectares
Growth method: cordon-trained
Aspect: South-West; East
Average yield: 2,5 kg/plant
Organically produced grapes.
The vineyards are grass covered all year round and fertilized by leguminous cover crops and organic fertilizer.
Fermentation, maturation and ageing
Grapes hand-picked in crates and crushed and stemmed immediately. Light pressing of the bunches.
Alcoholic fermentation for 15/18 days at controlled temperature < 25/28 °C in stainless steel tank with indigenous yeasts. Repeated light pumping-over of must and delestage.
Spontaneous malolactic fermentation.
Matured with lees sediment in stainless steel for 4 months, then refined in bottle for 4 months.
Principal analytical data at bottling
Total acidity: 5,4 g/l
Volatile acidity:0,32 g/l
Total sulphur dioxide: 58 mg/l (AIAB organic association limit for organic wine is 60 mg/l max, respect to the limit of 100 mg/l accepted in “organic wine EU rules” and 150 mg/l for conventional wine).
Dry extract: 25 g/l
Ruby red colour, fresh red fruit aroma, a soft caramelised taste with a touch of acidity that renders it particularly agreeable. Very drinkable.
- Special Selection 2009 in “SPIRITO DI VINO”
- “low cost wine” in SLOW WINE 2012
- Best “low cost wine” in Berebene-GAMBERO ROSSO 2013
- Silver medal 2015 “BEST WINE JAPAN”
- “Top 50 vini migliori da comprare”- Guida l’ESpresso 2017