TYPE: Sparkling Rose Wine
DENOMINATION: TUSCANY Regional Geographical Indication
HARVESTING YEAR: 2019
ALCOHOL BY VOLUME: 13%
CURIOSITY: Know as “Ancestral Method” is a winemaking method that we could define as the forerunner of bubbles, given that it is a process dating back to ancient times but also used today to manage to maintain that naturalness that has been lost with new technologies. The “ancestral method” was generally used in the Champagnearea; The wine obtained has a greater organoleptic complexity. These wines, which do not undergo disgorgement, are usually turbid for the yeasts present in suspension and with the classic smell of bread crust. Formerly in France, the sparkling, drinkable and appetizing rosé was called “ringlinglin” a term that dates back to 1555 and refers to a wine that made people dance and frolic, because it was rowdy, turbulent, young and exciting.
PRODUCTION AREA: Gentle hills exposed to the Grecale and Maestrale winds
Vineyard elevation: 270 m a.s.l
Soil type: Clay with gravel
THE VINEYARD: Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.
Age of the vineyard: 18 years old
Planting density: 4.500 plants/HA
Yield per Ha: 60 QL/HA
Vine training method: Cordon spur pruning.
THE HARVEST: Picking time: Second half of September
Picking method: the grapes are always hand-picked, very early in the morning when it is still dark and the grapes are still cool from the night, which is the perfect temperature for picking.
WINEMAKING: Spontaneous fermentation(without using selected) at controlled temperature of 20°C. During the fermentation period the wine is continuously checked until it reaches about 25 g / liter of sugar residue. By this time the wine is bottled where fermentation continues without any addition of sugars or yeasts, causing the production of a pleasant perlage because the yeasts and enzymes present inhibit the formation of too much CO2 creating a slightly sparkling “petillant”.
Duration of fermentation: about 12 days
Sight: Intense pink with salmon veins, slightly veiled if the bottle has been shaken.
Smell:Intense aromas of quince and apricot with the classic hint of bread crust.
Taste:Very delicate and soft but long persistent perlage.
HOW TO DRINK IT:
Rotate the bottle slightly, without shaking it, to obtain a stronger taste by putting the yeasts back in suspension.
For those who want more delicacy, leave the tartaric salt and yeast deposits on the bottom of the bottle to uncork carefully and pour gently.