Our classic red. First vintage 2011.
Merlot, Cabernet Sauvignon, Cabernet Franc. Grapes from the vineyards of Val Liona, plus Cabernet Franc from another organic vineyard in the Colli Berici. Manual harvest in the second week of October, when the grapes have reached full ripeness.
Spontaneous fermentation in terracotta amphorae. Then ageing in 550-litre tonneaux and concrete tanks. Wood matters here, it does not dominate, but it participates. It adds structure, complexity. It prepares the wine for ageing.
Dry red, deep colour, good structure, pronounced tannicity. A wine to be left to rest. For ageing.
Harvest Rossorigoni:
Carried out by hand in the second week of October in plastic crates of approximately 15 kg.
Winemaking Rossorigoni:
Spontaneous fermentation in terracotta amphorae.
Ageing Rossorigoni:
Followed by ageing in 550-litre tonneaux and concrete tanks until bottling in spring 2025.
Conservation Rossorigoni: Wine for prolonged ageing
Dry red wine, deep colour, good structure and pronounced tannicity.
Suited to pasta with rich sauces, aged cheeses, roast and braised red meats, game.
The passage through tonneaux imparts complexity without masking the fruit. The wood is second, third, fourth use. Never new. The wine gains spiced notes, roundness, forest fruits, morello cherry. Long ageing potential.
Appearance: Deep ruby red, tending to garnet with age
Nose: Ripe red fruit, morello cherry, sweet spices, woodland notes, light balsamic note
Palate: Structured, tannic, persistent
A wine that speaks of time. It can be drunk a few years after bottling, but it expresses its best after 4 to 8 years. The tannin softens, the fruit evolves, tertiary notes emerge.
Denomination: Red Wine IGT Veneto / Lot L.11 |
Grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc |
Lot: L.11 |
First vintage of production: 2011 |
Origin of the grapes: |
Estate Merlot and Cabernet Sauvignon, Cabernet Franc from an organic estate 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) |
Rossorigoni has existed since 2011. The early vintages were vinified with selected yeasts and aged in barrique. From 2019, with the winery operational at home, we changed method.
Now fermentation takes place spontaneously in amphora. Ageing remains in wood, but we use 550-litre tonneaux of second, third and fourth use. Never new wood. Used only for the most concentrated wine masses, generally from the warmest areas of the vineyard.
The result is a more complex, deeper wine, that retains its classic identity but gains authenticity.
Same ampelographic base: Merlot, Cabernet Sauvignon, Cabernet Franc.
Two different styles.
Rospič: Fermentation and ageing in amphora and concrete. No wood. Direct, fruity, tannic wine. Drunk young or left to age for a few years.
Rossorigoni: Fermentation in amphora, ageing in tonneaux and concrete. Wood participates. Structured, complex wine, for prolonged ageing. Ideal after 4 to 8 years from bottling.
