Metinella | Rossorosso

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Rossorosso, our red wine is produced from three vineyards lying on different elevations. Our purpose is to achieve the same grapes but with completely different organoleptic qualities in order to have a blend of high organoleptic profile. Our grapes are harvested by hand once they are slightly overripe, thus a very small quantity of grapes is first selected and then placed on reed mats in the drying area before vinification. 

Rossorosso | Metinella

CABERNET TOSCANA ROSSO I.G.T.

 

ALCOHOL CONTENT: 13,5% vol

SERVING TEMPERATURE: 18°C

FOOD & WINE PAIRING: Ideal with soft and hard cheese, aged cheese, first courses and meat dishes including white meat.

NOTA BENE: Released in a limited number of bottles

APPELLATION: Cabernet Toscana Rosso I.G.T.

AREA OF PRODUCTION: Cervognano by Montepulciano – Tuscany

GRAPE VARIETY AND BLENDING: Cabernet 100%

SOIL COMPOSITION: Sandy Loam – Silty Clay

VINEYARD AVERAGE ELEVATION: 290 – 500 m a.s.l.

EXPOSURE: South /South-west

CULTIVATION: TECHNIQUE Spurred Cordon

VINE STOCK DENSITY PER HECTARE: 4,000 (Poggio vineyard) – 3,000 (Melo vineyard) – 4,700 ( Parce vineyard)

YIELD PER HECTARE: 6 tons

 

ORGANOLEPTIC QUALITIES:

Colour: ruby red with glints of claret.

Bouquet: intense and typical with aromatic notes of pepper and spices.

Tasting notes: full harmonious, tannic and rather velvety at palate, attractive with good persistence

 

VINIFICATION:

Rossorosso, our red wine is produced from three vineyards lying on different elevations. Our purpose is to achieve the same grapes but with completely different organoleptic qualities in order to have a blend of high organoleptic profile. Our grapes are harvested by hand once they are slightly overripe, thus a very small quantity of grapes is first selected and then placed on reed mats in the drying area before vinification. Their fermentation occurs at a constant temperature of 25°C with maceration of the must on the grape skins for 10 days. This wine is aged in 10- and 25-hectoliter oak barrels for a time ranging from 10 to 12 months altogether, followed by a further ageing in bottle enabling the wine to achieve high-quality and be ready for release.

Case

6 Bottles