Vitiano Rosato

UMBRIA
Indicazione Geografica Tipica
Rosè wine

THE GRAPES AND THE VINEYARD

Within the production area of “Vitiano Rosso” we have selected the soil with the most suitable characteristics for the vinification of Rosè Wines. Here the selection of the grapes and the yield per hectare become more severe than usual in order to obtain grapes with a peculiar balance.

THE VINIFICATION

After the standard phase of wine-pressing and blending, the grapes are put inside a stainless steel vat where the three different varieties ferment separately at a temperature of 13-15 degrees. The cold maceration starts and lasts for about 48 hours. Thus we achieve the right tinge and phenolic components.

THE WINE

Typical bright rosè colour with purple glints. It is a sprightly wine growing in fineness which distinguishes itself for elegant, scented smells of fresh fruit. Full-bodied with lingering aromas, it is soft, balanced with sapid finish.

ANALYTICAL DATA

Grapes	Merlot 30%, Cabernet 30%, Sangiovese 30%, Aleatico 10%
Production zone	Montecchio - Orvieto
Surface of the vineyard	75 Ha
Altitude of the vineyard	300 metres above the sea level
Type of soil	Sedimentary, rather clayey and calcareous
Training system	Spur cordon
Density of vines	6.000 per Ha
Production per hectare	8.000 Kg
Yield of grapes into wine	60%
Average age of vines	15 years
Harvest time	Merlot early September, Cabernet and Sangiovese third decade of September and Aleatico middle of October
Vinification	Cold Maceration on the skins for 48 hours
Alcoholic fermentation	In stainless steel at a temperature of 13/15°C
Malolactic fermentation	Not carried out
Ageing	In bottles
Alcoholic	12,50%
Total acidity	6,00 gr/lt
Dry extract	26,5 gr/lt
pH	3,2