Rosso del Carmine

Produced from Merlot grapes, Rosso del Carmine is matured in big French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Tasting Notes

Brilliant ruby red, it offers fruity notes of plum and marasca cherry and floral notes of violet petals on the nose. Medium-bodied, juicy, fresh and mineral.

Serving suggestion: Versatile in pairing. Excellent with pasta with meat sauce and semi-seasoned cheeses. Umbrian food wine pairing suggestion: Coratella

Serving temperature: 4-16°C

Alcohol content: 13,50 % vol.

Vineyard

Grapes: Merlot (100%)

Altitude: Hilly, altitude 270 meters above sea level, southwest exposure

Soil type: Clayey with sediments of limestone, alberese and quartz

Yield per hectare: Not exceeding 50 tonnes

Training system: Guyot

Vine density: 5000 plants per hectare

Vinification

Harvest: Manual harvest of selected grapes in the first decade of September

Vinification: Fermentation with maceration on the skins in temperature-controlled stainless steel tanks; maturation in steel and bottle ageing for a few months before release to the market.

Annual production: 2000 bottles

Produced from Merlot grapes, Rosso del Carmine is matured in big French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Tasting Notes

Bright ruby red, fruity notes of cherry on the nose. Medium-bodied, juicy, fresh and mineral.

Serving suggestion: Versatile in pairing. Excellent with pasta with meat sauce and semi-seasoned cheeses. Umbrian food wine pairing suggestion: Coratella

Serving temperature: 14-16°C

Alcohol content: 14%

Vineyard

Grapes: Merlot (100%)

Altitude: Hilly, altitude 270 meters above sea level, southwest exposure

Soil type: Clayey with sediments of limestone, alberese and quartz

Yield per hectare: Not exceeding 50 tonnes

Training system: Guyot

Vine density: 5000 plants per hectare

Vinification

Harvest: Manual harvest of selected grapes in the first decade of September

Vinification: Fermentation with maceration on the skins in temperature-controlled stainless steel tanks; maturation in steel and bottle ageing for a few months before release to the market.

Annual production: 1800 bottles

Produced from Merlot grapes, Rosso del Carmine is matured in big French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Tasting Notes

Bright ruby red, fruity notes of cherry on the nose. Medium-bodied, juicy, fresh and mineral.

Serving suggestion: Versatile in pairing. Excellent with pasta with meat sauce and semi-seasoned cheeses. Umbrian food wine pairing suggestion: Coratella

Serving temperature: 14-16°C.

Alcohol content: 13%.

Vineyard

Grapes: Merlot (100%)

Altitude: Hilly, altitude 270 meters above sea level, southwest exposure

Soil type: Clayey with sediments of limestone, alberese and quartz

Yield per hectare: Not exceeding 50 tonnes

Training system: Guyot

Vine density: 5000 plants per hectare

Vinification

Harvest: Manual harvest of selected grapes in the first decade of September

Vinification: Fermentation with maceration on the skins in temperature-controlled stainless steel tanks; maturation in steel (50%) and French oak barrels (50%); bottle ageing for a few months before release to the market.

Annual production: 1500 bottles

Produced from Merlot grapes, Rosso del Carmine is matured in big French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Tasting Notes

Bright purple red colour and a fruity, mineral bouquet. Medium-bodied, juicy and fresh.

Serving suggestion: Ideal with pasta al ragù and semi-aged cheeses.

Serving temperature: 14 - 16 degrees

Alcohol content: 13%

Vineyard

Grapes: Merlot 100%

Altitude: 270 metres a.s.l. South westerly facing exposure

Soil type: Calcareous soil, loam clay structure rich in alberese and quartz stones, and other rock fragments.

Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare.

Training system: Twisting Guyot.

Vine density: 5000 vines per hectare / 2023 plants per acre

Vinification

Harvest: The grapes were hand-picked and bunch selected at the beginning of September.

Vinification: Fermentation on skins for 20 days in stainless steel vats at a controlled temperature of between 25 and 28 degrees, it is partly matured in French oak barrels and partly in stainless-steel vats. After blending the two halves, it is kept in the cellar for some months prior to being released.

Annual production: 1300 bottles

Produced from Merlot grapes, Rosso del Carmine is matured in big French oak barrels and kept in the cellar for some months prior to being released. Organic farming guidelines were followed in producing this wine.

Tasting Notes

Bright purple red colour and a fruity, mineral bouquet. Medium-bodied, juicy and fresh.

Serving suggestion: Ideal with pasta al ragù and semi-aged cheeses.

Serving temperature: 14 - 16 degrees

Alcohol content: 13%

Vineyard

Grapes: Merlot 100%

Altitude: 270 metres a.s.l. South westerly facing exposure

Soil type: Calcareous soil, loam clay structure rich in alberese and quartz stones, and other rock fragments.

Yield per hectare: Less than 5 tonne (5000 kilograms) per hectare.

Training system: Twisting Guyot.

Vine density: 5000 vines per hectare / 2023 plants per acre

Vinification

Harvest: The grapes were hand-picked and bunch selected at the beginning of September.

Vinification: Fermentation on skins for 15 days in stainless steel vats at a controlled temperature of between 25 and 28 degrees, it is matured for 12 months in 500-litre French oak barrels and then aged in bottle for some months before being released.

Annual production: 1000 bottles