Rossese

GEOGRAPHICAL POSITION: Municipality of Ranzo, Province of Imperia

TYPE OF SOIL: Medium mixture alternating with red clay.
EXPOSURE: SE and S
TRAINING SYSTEM: Spurred cordon

AGE OF THE VINES: 25 years on average
VINES: Rossese
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 5 months STABILIZATION: None
SECONDARY REFINEMENT:
ANALYTICAL DATA
ALCOHOL CONTENT: From 13%
TOTAL ACIDITY: 5,3 g / l
pH 3,50
RESIDUAL SUGAR: Less than 2 g / l
NET DRY EXTRACT: 27 g / l
TASTING
COLOR: Ruby red with garnet reflections.

BOUQUET: Very characteristic spicy, fruity TASTE: Full-bodied and persistent. RECOMMENDED PAIRING: Red meats, fish soups and medium-aged cheeses.