DENOMINAZIONE DI ORIGINE CONTROLLATA
ORMEACUS OF PORNASSIUM
- Grapevine: green stalk sweet
- Area of production: Pornassio, Acquetico, Nirasca, Armo
- Total production vintage 2009: hl 120,30
- Age of vines (average): 30 years
- Altitude (average): 550-780 mt. above sea level
- Breeding system: guyot
- Production per Ha: 75-80ql.
- harvest: second ten days of October
- winemaking: traditional, with fermentation in contact with the skins, use of selected yeasts. (about 50%) and autochthonous (the other 50%)
- Aging: 6 months in steel, at least three months of refinement in the bottle
- Alcoholic degrees: 13%
- Total acidity: 5,3 per thousand
- Color: ruby red with purple hues
- AROMA: intense-hints of red-spicy fruit
- Revolutionary: dry-hot-persistent. It is recommended to taste it in the three years following the harvest and to serve it at a temperature of 18-20 degrees
- pairings: ravioli stuffed with meat, polenta with sausage, stew, semi-aged cheeses
- FeaturesLeaf: medium-small, pentagonal, five-lobed, red near the petiole, glabrous, smooth upper surface, dark green with red hues at the edges. Medium-long bunch. Rather sparse, pyramidal, winged, it can be either purplish-red or completely red. Berry of medium size, spherical, with very pruinose, thin, bluish-black skin, with a juicy pulp with a distinctly sweet flavor, even if very less rich in sugars than the artisan type. His name today must be quoted with due respect, as the red wine typical of the valley has conquered the new one Denominazione di Origine Controllata which can be applauded, detaching itself from the larger D.O.C. "Riviera Ligure di Ponente" of which it represented one of the four sub-areas. The credit goes, first of all, to a scion of the Clavesana family: this gourmet podestà imposed, at the beginning of the fourteenth century, the planting of the Dolcetto vine in the Pornassino area. The rest they did, generation dopor generation, the farmers who built, stone by stone, what Mario Soldati called "perhaps the most spectacular and original viticultural landscape I have ever seen in my life". A versatile vine, essentially a green-stemmed dolcetto, which finds its ideal and natural habitat in the upper Arroscia valley up to 700/800 m, but in soils that must "feel the sea". It is said to be versatile because in addition to giving the classic dry red wine that can face a good evolutionary path, it is suitable for being vinified in rosé, to obtain Ormeasco Sciac-trà, with aromas of fruit and coral pink color. The name means "schiacca e trai" (not to be confused with the Schiacchetrà delle Cinque Terre type - passito white wine) because the pressed grapes are left to macerate for a short period on the skins and then removed, leaving the fermentation to continue with the must alone. Typical mountain wine, usually the color of the ormeasco is intense ruby red with violet reflections when young, it becomes deep ruby with garnet reflections with aging. The aroma is intense, rich in aromas of fruit and spices, with hints of ripe cherry, blackberry, black currant, plum jam and slightly dried violet; if aged, in the “Superiore” version it becomes broader and more persistent and hints of wood resins, fresh chestnut wood, vanilla and black pepper prevail. The taste is dry, it expresses freshness, good pseu sensationsdocaloric, light tannins, moderate softness and structure, with a pleasantly fruity aromatic persistence and a characteristic bitter vein. Minimum alcohol content of 11 vol.% And 12,5 vol. % for the "Superiore", total acidity not less than 5 per thousand. The version should be served at a temperature of 16-18 ° Sciac-trà at 14 °. Ormeasco can certainly be defined as a wine of character, rooted in calcareous, marly soils.
- pairings: this red wine goes well with that Ligurian cuisine of land as delicious as that of the sea: in fact, suitable to accompany if young agnolotti with meat sauce, polenta with sausage and pork stew; if superior and aged it goes well with stuffed pigeon, stewed rabbit and red wine, rabbit in porchetta, skewers of meat and mushrooms, pigeons with bacon and soft cheeses.
