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[tab title=”Vineyard and Production”]
Wine region | Modena, Emilia, Emilia – Romagna, Italy |
Appellation | Rosato dell’ Emilia IGP |
Production Area | Guiglia, Modena (Italy) |
Vineyard name | Podere La Riva |
Elevation | 1380 ft (420 mt) |
Exposure | North |
Year vineyard planted | 2012 – 2019 |
Soil composition | Marl with a clay prevalence |
First vintage of this wine | 2012 |
Training method | inverted unilateral guyot |
Vineyard size | 3.7 acre ( 1.5 ha) |
Vines/acre | 1380 vines / acre (3.400 vines/ha) |
Yield/acre | 2.8 tons/acre ( 70 ql/ha) |
Harvest Time | First week in September |
Bottles produced of this wine | 4,000 |
Vineyard practices | Organic and Sustainable |
Certifications | Certified Organic (BIO ICEA – VEGAN ICEA) |
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[tab title=”Winemaking and Aging”]
Varietal composition | Sangiovese di Romagna 100% |
Length of maceration | 2 days |
Type of yeasts | Indigenous yeast |
Fermentation container | Stainless steel vats |
Length of alcoholic fermentation | 20 days |
Fermentation temperature | 58 – 65 Fahrenheit (14 – 18 Celsius) |
Malolactic fermentation | no |
Type of aging container | bottle |
Length of aging before bottling | 12 months |
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[tab title=”Analytical Data”]
ALCOHOL | 11.50 % |
pH | 3.2 |
RESIDUAL SUGAR | 0 gr / lt |
ACIDITY | 6.90 g / lt |
DRY EXTRACT | – gr / lt |
SO2 (Total) | 26 mg / lt |
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