This process is used in making Amarone, Recioto and Sforzato. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. The average age of the vines is 30 years old.ġ0% of the wine is appassimento. It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing. This wine is quite tasty, smooth, silky and powerful. Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon. To best appreciate this wine serve it fresh. Serving Suggestions: aperitif wine, fruit cakes, fruit salad.Wine for brunch or poolside. Its acid freshness suits its sweetness and offers a well balanced wine. Sensorial Description: this wine, with light rosé color, strikes for its scent of spices and fruits. Further temperature and pressure controlled fermentation. Settling in steel vats to have a natural clearing of musts. Temperature controlled maceration for about 24 hours with mechanic plunging of the cap and pumping over to extract a slight rosé color from the skins. Vinification: manual harvest into crates, usually at the first week of September. Training System: guyot with a cultivation density of about 3000 vines per hectare. Average altitude 280 m above sea level, calcareous soil with tufa layers. Zone de Production: Ricaldone’s territory on the hills called ‘Bricco Rioglio’ and ‘Valmorana’,and Celle. Rinaldi Rose Moscato Pink Bug Juice NV is made from Moscato d'Asti 90%, Brachetto d’Acqui 10%
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