Our natural red, first vintage 2019.
Merlot, Cabernet Sauvignon, Cabernet Franc.
Grapes from the vineyards of Val Liona and from another organic vineyard in the Colli Berici for the Cabernet Franc. Manual harvest in mid-September, direct destemming into 750-litre terracotta amphorae.
Fermentation on the skins for approximately 10 to 14 days, spontaneous, without added yeasts.
Everything done by hand, including the racking, most of which is carried out by gravity.
Once fermentation is complete, the wine rests for one month in steel. Then it returns to amphora and concrete until bottling. The amphora allows a slow micro-oxygenation. The concrete allows slow evolution in a context of great thermal inertia. The wine evolves at its own pace.
Dry, fruity red. Deep ruby colour, tannic, with good structure.
Harvest Rospič:
Carried out by hand in mid-September in plastic crates of approximately 15 kg.
Winemaking Rospič:
The grapes are destemmed directly into 750-litre clay amphorae where they ferment on the skins for approximately 14 days. Spontaneous fermentation without the use of selected yeasts. All winemaking operations carried out by hand, including racking, almost all done by gravity.
Ageing Rospič:
At the end of fermentation the wine was placed in steel tanks for approximately one month and subsequently returned to amphora and concrete until bottling in spring 2024.
Dry, fruity red wine.
Deep ruby colour, tannic and with good structure.
Fermentation in amphora preserves the freshness of the fruit. The tannin is present, structured, but not aggressive. The wine can be drunk young to appreciate the fruit, or left to age for a few years in bottle to gain complexity.
Denomination: Red Wine IGT Veneto |
Grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc |
Vintage: 2022 |
First vintage of production: 2019 |
Origin of the grapes: |
Estate vineyards in Val Liona (VI), Colli Berici. The Cabernet Franc comes from another organic vineyard in the Colli Berici. |
Production area: Località Giacomelli, Val Liona |
Exposure: South-west |
Altitude: 180-200 m a.s.l. |
Soil: Calcareous-ferrous |
Planting density: 4,200 vines/Ha |
Average vine age: 20 years |
Training system: Spur-pruned Cordon |
Yield per hectare: Approximately 30 q/Ha |
Vineyard: Certified organic |
Treatments: Coverage products based on sulphur and copper only |
Grass control: Mechanical operations (soil mounding/demounding, inter-row blade, grass mulching) |
Appearance: Deep ruby with violet reflections
Nose: Ripe red fruit, sweet spices, earthy note
Palate: Tannic, fresh, good persistence
A wine that tells the terroir without mediation. The amphora allows a fermentation and ageing that preserves the integrity of the fruit. The result is direct: grapes, soil, vintage.
