Vino Rosato

Emma

Vino Rosato Emma - Ada Nada

CLASSIFICATION: rosé wine
 
PRODUCTION METHOD: the grapes are harvested by hand at the beginning of September and placed in perforated plastic crates.
The grapes are crushed after spending 24-36 hours macerating at a temperature of 18-20°C. The free run must is separated from the marc and alcoholic fermentation takes place off skins. When fermentation is over, the wine is aged in temperature-controlled steel tanks (max 18°C) for about three months. The wine is bottled without any filtration and then spends at least two months ageing in the bottle.
 
BOTTLES PRODUCED: about 1300 bottles.
 
ANALYTICAL DATA
Alcohol: 12.5-13.5% vol.
Net dry residue: 22-25 g/litre
Total acidity: 5.3-5.8 g/litre
 
ORGANOLEPTIC CHARACTERISTICS
Colour: dull cherry red with cherry highlights.
Nose: lively, fresh with attractive and persistent fruity notes.
Tasting Notes: lively, nervy, fresh and pleasant, with body and acidity sustaining the persistence of the flavour, ending with a savoury aftertaste.

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