ROSSO VENETO IN ANPHORA
- Wine-Growing Area: Lison of Portogruaro
- Grape Varieties: 40% Merlot 40% Cabernet Sauvignon 10% Franconia 10% Refosco dal Peduncolo Rosso
- Soil: Calcareous clay.
- Harvest time: End of September for most of the grape varieties
- Vine Training System: Guyot and Sylvoz
- Winemaking: Spontaneous fermentation and maceration on grape skins for at least 20 days, pumping over is done twice daily. After completion of fermentation in stainless steel tanks, the mass is moved into handmade terracotta amphoras. These amphoras are made of a porous material with high thermal insulation capacity and do not transmit any kind of flavour as opposed to wooden containers. The continuous interaction and communication between wine and outdoor environment encourages and accelerates the maturation process of the product. A procedure that returns to the original methods.
- Alcohol Content: 13.5% vol
- Total Acidity: 4.80
- Colour: Deep ruby red with violet hues
- Aromas: Hints of oxidation (typical trait of aging in amphora), notes of small red wild berries and cherries, freshly cut grass and mineral undertone
- Taste: Robust and smooth to the palate creating a pleasant texture that leaves a round finish
- Aging: One year in handmade terracotta amphoras
- Food pairings: Hard cheeses, salami and other cured meats
- Serving temperature: 18° C