Vitiano Rosso
Indicazione Geografica Tipica
Red wine
THE GRAPES AND THE VINEYARDS
The renown of white Umbrian wines is a historical one,
yet the quality of the reds is a real breakthrough.
They are the evidence of how these hills represent a splendid and variegated
show-case of wine in all its diverse and foremost aspects,
on condition that the varieties are selected carefully,
the production of the grapes is limited to 2 kilos per vine and
vinification is extremely clean and technically correct.
THE VINIFICATION
Merlot, Cabernet Sauvignon and Sangiovese are the varieties making up this wine.
The vinification process, which takes place at different times depending
on the varieties, includes a long maceration, a lot of pumping-over
and hand pressing. The malolactic fermentation takes place in barriques
after blending the wines coming from 3 different varieties.
THE WINE
With Vitiano we have tried to achieve a young red wine with explosive,
luscious aromatic fragrance. This wine has a wonderful, deep,
intense ruby red colour with important, solid, and wide organoleptic qualities,
but above all it exalts the food it is combined with.
It is very rich in polyphenols which harmonize with its fresh, tasty acidity.
It is versatile red, quite innovative in style which
can be appreciated immediately.
It adapts easily to various dishes and can be drunk litghtheartedly
drawing great pleasure from the sharp fragrance of its perfumes and its
straightforward character. It should be drunk in wide crystal chalices
where it can best develop its bouquet at a temperature of 18-19°C.
ANALYTICAL DATA
| Grapes |
Merlot 33%, Cabernet 33%, Sangiovese 34% |
| Production zone |
Montecchio - Orvieto |
| Surface of the vineyard |
150 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 |
65% |
| Average age of vines |
16 years |
| Harvest time |
Merlot early September, Cabernet Sangiovese third decade of September |
| Vinification |
Maceration on the skins |
| Alcoholic fermentation |
In stainless steel for 16 days |
| Malolactic fermentation |
Totally carried out |
| Ageing |
In Never barriques for 3 months, then in bottles |
| Alcoholic |
12,70% |
| Total acidity |
5,00 gr/lt |
| Dry extract |
31,5 gr/lt |
| pH |
3,70 |
Download
