[tabgroup title=”More Information” style=”simple” type=”vertical” nav_style=”normal”]
[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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