Rossese di Dolceacqua Superiore DOC 2017 – Maixeiby Valentino Minotti
ORGANOLEPTIC EXAMINATION: ruby red color that turns to garnet shades during aging. Its taste is soft, sapid, slightly warm and velvety with a pleasant and typical bitterish background. The aromas recall the wild strawberry, the rose and the withered violet; with refinement also appear notes of licorice and aromatic herbs.
Rossese di Dolceacqua Superiore DOC 2016 – Maixei
GRAPES: Rossese di Ventimiglia
VINEYARD OF ORIGIN: the vineyards of our members that cover the most suitable areas of the valleys Nervia and Valbone. All cultivation operations are carried out by hand due to the conditions imposed by the morphology of the territory. Post-veraison thinning of about 25-30%
SOIL: predominantly clayey-sandy rich in skeleton, with little limestone and pH between sub-alkaline and acid.
TRAINING: traditional sapling system, with one spur per branch.
VINIFICATION: the grapes are conferred by the members in the hours immediately following the harvest and are softly pressed when they arrive in the cellar where they are scrupulously
MATURATION: fermentation takes place at controlled temperature (30 ° C) in stainless steel tanks and conducted with selected yeasts. During the maceration (6-8 days), longer than the classic version, the must-wine is followed by chemical and organoleptic analysis and operations are performed on the fermenting mass (reassembling and delestage) to optimize the extraction of color and body. Maturation and malolactic fermentation in steel. The wine is put in bottigia only when it is considered ready.
AGING: the commercialization can not precede the first November following the harvest