Rosso Albano et. Nera

  • Denomination: Rosso Doc Friuli
  • Production area: Friuli Grave
  • Soil: calcareous origin, clayey with skeleton.
  • System of breeding: Guyot
  • Density: 4300-4500 plants per Hectare
  • Alcohol: 13,00 % vol.
  • PH: 3,60
  • Sugar: 0 g/l
  • Yield per hectare: 80 q/ha
  • Variety: Merlot e Refosco dal Peduncolo Rosso
  • Harvesting: end of September
  • Vinification: the system of breeding and the density of the plant lead to a production yield not exceeding 80 quintals per hectare. After manual vinification, the grapes are crushed and fermented at a controlled temperature of 26 ° C for about 20 days. Malolactic fermentation takes place immediately after alcoholic fermentation. Subsequently a part of each variety is placed in 5 hectoliters of French oak barrels where it remains for a period of at least 12 months. Then it is bottled and aged for at least 6 months in bottle before being commercialized.
  • Sensorial characteristic: Ruby red in color, with a full, soft and very persistent scent reminiscent of ripe berries, blueberry jam and prunes. Great persistence is distinguished on the palate and soft and velvety tannins. With a dry and savory flavor, where the warm opulence of the taste breaks down initially the vanilla sweetness of oak, followed by a note of jam.

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