OTTAVO GIORNO, created by the provocative character of the clay soil that favours the expression of the local vines. Bonarda sweet drama is combined with the captiviting silkiness of a part of grapes covered by a noble rot, the benevolent form of a grey fungus called Bortrytis Cinerea.
Type: WINE FROM ORGANIC GRAPES, dry, still, Rosé, swwet, 100% fermentation and aging in barriques for 13 months
Production Area: Colli Piacentini, località Fornello in Ziano, North West, Emilia Romagna, Italia.
Grapes variety: 85% Bonarda (Croatina), 15% grapes covered by a noble rot
Training system: Low Gujot
Year of planting: 2000
Soil type: Clayey, medium alkaline
Average yield per hectare: 6000 kg
Harvest period: mid August
Vinification: Grapes are left to dry in small boxes ( 1 kg) in a naturally ventilated and fresh withering room until they are ready to be pressed approximately 4 months later; the Bonarda grapes are laid on a bed of grapes covered by a noble rot, immediately separating the must from the grapes skin ( soft and “white”press), thus obtaining a delicate rose color.
Aging: fermentation occurs slowly for 13 months in French Allier 225 liter barriques
Alcohol content: 13 -13.5% vol
Sugar residual: 50-90 gr/lt
Pairings: Goat cheese and burrata. Pavlova style cream desserts with strawberry coulisse
Serving temperature: 10-12°C
Year: 2014
