Our Rosato of Frusinate was made to express our passion for the great Italian rosé wines.
The first grapes of Cesanese of Affile, harvested September 23th, coming, this year as in all vintages of rosé, from the top of the Collepasso vineyard. The 60% of the 12hL we made, comes from natural pressing with cold maceration of 30 minutes, while the remainder from the grape must of the tank containing San Giovanni and Colle di Grano. The use of dry ice has allowed us to preserve the primary aromas, do not add sulfur and having a beginning of spontaneous fermentation with temperatures below 20 ° C.
The alcoholic fermentation lasted for about 18 days; malolactic started immediately after and completed before the end of November, and also in this case as in white the final Vintage 2016 pH was 3.15, very low.
The aging was done for the 10% in 54 liters carboy glass and the remaining in stainless steel.
Slight addition of sulfur, to ensure a proper protection, made in March two months before bottling.
They have been bottled, after aging on lees for five months, about 1,000 bottles of 0.75 liters.
The first grapes of Cesanese of Affile picked on September 17 coming, this year as in 2013, from the highest part of the Collepasso vineyard. 60% of the liquid comes from pressing after maceration of 18 hours, while the remainder of the tank contains the bloodletting of the Cercia Cru. The use of dry ice has allowed us to preserve the primary aromas, do not add sulfur and having a beginning of spontaneous fermentation with temperatures below 20 ° C.
The alcoholic fermentation went on for 20 days at temperatures of 23 ° C average; malolactic began soon after and ended before the beginning of December, also helped by the mild autumn temperatures.
A small addition of sulfur, was made in two stages, in December and pre-bottling in February.
They have been bottled, after aging on lees for 4 months in steel, about 1450 bottles of 0.75 liters.
Grapes coming mainly from the vineyard of Collepasso with a blend of grapes from San Giovanni. Half of the liquid comes from direct pressing, the remains of the Saignée 18 hours after the maceration had undergone a procedure which was evoked by the fast extractive capacity of the grapes of Collepasso and blended with grapes of San Giovanni, which underwent the contrary slow procedure. The fermentation lasted about 20 days below 19 degrees with the help of dry ice during the day and night temperature naturally. All of which was conducted with low levels of sulfur. There was no process of malolactic fermentation involved, as the wine aged in steel for 6 months.
It was bottled at the time of a waning crescent moon, on the 26th of June, 2014, with non-sterile filtration in order to preserve a better flavor and body for the wine.