Ormeasco di Pornassio

GEOGRAPHICAL POSITION: Municipality of Ranzo, Province of Imperia

TYPE OF SOIL: White marl matrix with calcareous and chalky incrusions.
EXPOSURE: SW, SE and S
TRAINING SYSTEM: Guyot

AGE OF THE VINES: 15 years on average
VINES: Ormeasco di Pornassio
HARVEST PERIOD: First half of September HARVEST METHOD: Manual
VINIFICATION: Traditional with steel tanks, with fermentation in contact with the skins, frequent pumping over and delestage, selected yeasts, careful analytical controls.
TEMPERATURE CONTROL: Yes.
DURATION OF FERMENTATION: On average about ten days
MALOLACTIC FERMENTATION: Yes PRIMARY REFINEMENT: On the fine lees for 7 months STABILIZATION: None
SECONDARY REFINEMENT:
ANALYTICAL DATA
ALCOHOL CONTENT: From 13%
TOTAL ACIDITY: 5,2 g / l
pH 3,50
RESIDUAL SUGAR: Less than 2 g / l
NET DRY EXTRACT: 32 g / l
TASTING
COLOR: Intense red

BOUQUET: Vinous and fragrant with hints of cherry and blackberry
TASTE: Dry, warm and persistent.
RECOMMENDED PAIRINGS: Red meats and game