Rosso Piceno - Rosso di Forca DOC BIO 2023
ORGANIC WINE
GRAPE VARIETY: 50% Sangiovese, 50% other red grape varieties.
LOCATION: Montefiore dell'Aso (AP)
ALTITUDE: 200-300m above sea level
ALCOHOL: 13.5% (variable by vintage)
COLOR: ruby red with intense purple reflections
SERVING TEMPERATURE: 18-20°C
PAIRING: red meat, mature cheeses.
Additional Information
HARVEST
Once the right degree of phenolic and sugar ripeness has been reached, the grapes are hand-picked, placed in small containers, and immediately transported to the cellar to be processed perfectly. Sangiovese is generally harvested in mid-September, other red grape varieties are harvested from mid-October onwards.
SOIL TYPE Medium texture, with a high presence of gravel.
ROOTSTOCK 420A
EXPOSURE south-west
PRODUCTION AREA Estate-owned vineyards located in the municipality of Montefiore dell'Aso.
GRAPES 50% Sangiovese, 50% other red grape varieties.
AGE OF THE VINEYARD 25 years
YIELD PER VINE Approximately 4.0 kg of grapes.
YIELD PER HECTARE approximately 120 quintals of grapes
TRAINING SYSTEM: counter-espalier
PRUNING SYSTEM spurred cordon
PLANTING DENSITY 4,000 vines per hectare.
FERMENTATION
The grapes are destemmed and lightly pressed. The crushed grapes are then conveyed into fermenters, of small capacity and connected to a pumping over system, to begin the alcoholic fermentation at a controlled temperature.
Maceration on the skins lasts for approximately 20 days at a temperature of 20°, after which the wine is drawn off and refined in steel.
REFINEMENT
After 6 months of refinement in steel with continuous remuage, the wine is placed for 6 months in oak barrels.
The wine is then bottled and left to rest for at least 3 months in the bottle