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Etna Rosso
Organoleptic characteristics
Colour: Ruby Red
Bouquet: Undergrowth,especially red fruits
Flavour: full body and velvety
Training
Production Area: North Etna
Vineyards in Ha: 50
Exposition: North
Altitude:700-800 metres above sea level
Soil Type: Vulcanic
Vineyards age: 5-30
Planting density for hectare: 5000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 70-80 about
Yield for hectare: 70% about
Harvest period: October/November
Climate: hot-humid
Vinification
Maceration of skins in days: 30
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 12
Fermentation temperature in C°: 22-24
Malolactic fermentation: yes
Laboratory analysis
Sugar content at harvest time: 20-23° babo
Total Acidity of the must at harvest time: 7 about
Alcohol content: 12,50-14 % Vol
Ph: 3.50
Refinement
Refinement: 1 year ageing in oak barrels
Bottle ageing: 1 years
Type of wood: Oak from Slavonia
Packaging
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestion
All types of meats,cold cuts and cheeses
Serving temperature:
18-20°C
