1572 Rosato 2018

TRAINING AND PRODUCTION: Vineyard raised with low espalier and pruning with the Guyot method, selection of the best shoots in pruning and thinning of the bunches in the veraison phase where necessary. These activities carried out manually, are necessary to give aeration / ventilation to the grapes and expose them to sunlight in order to avoid diseases of the grapes usually caused by rain and humidity. In the vineyards, any form of chemical treatment (fertilizers, herbicides or pesticides) is excluded, with the exception of copper and sulfur. The nourishment to the vineyards is given with organic substance through spring green manure of flowers, wild herbs and shoots of winter pruning.

HARVEST AND VINIFICATION: Primitivo grapes harvested by hand slightly earlier than ripening. The grapes are mechanically crushed and destemmed in a short time and the must remains in contact with the skins for about 3 hours. Fermentation starts spontaneously without adding yeasts and without subjecting the musts to controlled temperatures. After fermentation, it is decanted and left in tanks for about 4 months, bottled and left in the bottle for about 40/50 days before being put on the market.

AROMA:The nose reveals a delicate, fruity and floral scent, with hints of black cherry and cherry.

TASTE:Fresh and savory, with a marked acidity. All perfectly balanced.

CHARACTERISTICS: Bottles aged in the cave.