ROSSO DELL’EMILIA FROM NEGRETTINO GRAPES VINIFIED IN AMPHORA

ROSSO DELL’EMILIA FROM NEGRETTINO GRAPES VINIFIED IN AMPHORA

13,00

Features
Wine obtained from grapes
Negretto, ancient vine of the
our areas, abandoned
for a long time for
difficult features
agronomic.
Thanks to knowledge
agronomic, combined with
vinification in amphora,
the little nigger finds great
expression of vine and
territory. The use of amphorae
ceramic allows you to
present a wine without
interaction of other notes
external. The colour is red; to
perfume recalls the fruits of
cherry and spices; to the taste
is dry, with fine tannins that
They’re reminiscent of northern red wines.

Matchings
Delicate first courses, cured meats,
bolognese cutlet and
fresh cheeses.

Consulta i dizionari Collins e Reverso
Qty:
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Description

Description
Altitude
300 meters above sea level.
Soils
Collinari Clay loam.
Grape variety
100% Negretto.
Average density of plants per hectare
4.400.
Rearing form
Spurred cordon (height 80 cm).
Conduction Agronomic
Use of exclusive products for organic farming.
Manual harvesting in small crates.
Average annual production per hectare
50 ql grape hectare.
Vinification
Organic Vinification Protocol IN SMALL AMPHORAE
OF CERAMICS. Spontaneous fermentation together with
pomace for 20 days. The fermentation temperature
is not checked.
Maturation
In ceramic amphorae.
Refining
After the alcoholic fermentation the wine remains in
contact with their fermentation yeasts.
Malolactic fermentation takes place in a manner
spontaneous. The wine is not stabilized in

Additional information

Weight 1,66 kg
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