Rossese di Dolceacqua superiore DOC “Pini”
€19.00
Wine obtained from a single vineyard, from a “nomeranza”, as they say in these parts. The Pini vineyard is in the municipality of Soldano in Val Verbone and is one of the steepest vineyards in the entire Dolceacqua area. The name derives from the pine forest that existed before the vine took its place. The label, which represents the maritime pines that characterize the place, was designed by the intemelio artist Pino Venditti.
NAME: Rossese di Dolceacqua Superiore D.O.C.
GRAPES: 100% Rossese
-
Description
Descrizione
TASTING: Ruby red color that turns garnet red during the refinement. Soft, savoury, slightly warm and velvety flavor with a pleasant, typical bitter aftertaste. The aromas recall wild strawberry, rose and dried violet, green pepper with a light blood note, all with very light woody notes that do not alter the vine, but give complexity, with the refinement also appear notes of licorice and aromatic herbs. At the table it goes very well with mature cheeses, both furred and feathered game, the typical “goat and beans”.
AREA OF ORIGIN: Pini vineyard, municipality of Soldano, Val verbone. Mainly clayey-sandy soils rich in skeleton, with little limestone and pH between subalkaline and acid.
CULTIVATION SYSTEMS: Rossese is grown with the traditional sapling system, with one spur per branch. All cultivation operations are carried out by hand due to the conditions imposed by the morphology of the territory. Post-veraison thinning of approximately 25-30%.
Characteristics
VINIFICATION: The grapes, harvested by hand, are delivered by the members in the hours immediately following the harvest and are softly pressed upon arrival at the cellar, where they are carefully selected. Fermentation takes place at a controlled temperature (30°C) in stainless steel and wooden tanks, conducted by selected yeasts. During maceration (6-8 days), longer than the classic version, the must-wine is monitored by chemical and organoleptic analyses and operations (pumping over and delestage) are performed on the fermenting mass to optimise the extraction of colour and body.
Refinement and malolactic fermentation in 25 hl barrels. The wine is bottled only when it is deemed ready.
ANALYTICAL PARAMETERS:
Alcohol: 13.5% vol.
Net dry extract: 26.7 g/l
Total acidity: 5.1 g/l
