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RUCHETTO DELL'UCCELLINA - RAVENNA ROSSO I.G.T. - 2013

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Quick Overview

Obtained by red wine vinification of the pinot noir grape, fairly rare in Romagna and generally used, in other areas, to obtain prestige spumante wines. The choice of maturation in barriques gives this wine perfumes of wood and vanilla which blend with the special perfumes of blackcurrant present in the grapes themselves. Ruby red. Complex bouquet of fruit (blackberries and blackcurrants), vanilla and dried plums. Warm, dry taste with considerable palate-nose persistence. Drink with roasts, game and matured cheeses. Serve at 20-22°C.


Grape variety: pinot nero.
Vineyard: della Piana.
Exposure: south-est.
Type of soil: medium consistency.
Vine training: GDCpettinato.
Strategies of defence: integrated method fully respectful of mankind and the environment..
N. plants per hectare: 3000.
Harvesting method: manual.
Crushing: stripping of stalks and pressing with at least 8 days in the fermentation container with frequent repassing of the must over the grape dregs.
Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
Ageing: in barriques for 10/12 months.

Details

Obtained by red wine vinification of the pinot noir grape, fairly rare in Romagna and generally used, in other areas, to obtain prestige spumante wines. The choice of maturation in barriques gives this wine perfumes of wood and vanilla which blend with the special perfumes of blackcurrant present in the grapes themselves. Ruby red. Complex bouquet of fruit (blackberries and blackcurrants), vanilla and dried plums. Warm, dry taste with considerable palate-nose persistence. Drink with roasts, game and matured cheeses. Serve at 20-22°C.

Grape variety: pinot nero.
Vineyard: della Piana.
Exposure: south-est.
Type of soil: medium consistency.
Vine training: GDCpettinato.
Strategies of defence: integrated method fully respectful of mankind and the environment..
N. plants per hectare: 3000.
Harvesting method: manual.
Crushing: stripping of stalks and pressing with at least 8 days in the fermentation container with frequent repassing of the must over the grape dregs.
Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
Ageing: in barriques for 10/12 months.

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