Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks, controlled temperature (22 – 25 C initially, 29-30 at the end ), followed by submerged cup maceration for 30 days, stable temperature 29 C. After the racking off, the malolactic fermentation...
VINIFICATION Careful selection of handpicked grapes. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25° C for 15-20 days. Malolactic fermentation in stainless steel tanks. AGEING 24 months total, 18 in French and American tonneaux of 500 lt....
VINIFICATION Carefully picked up by hand. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25° C for 15-20 days. Malolactic fermentation in stainless steel tanks. AGEING 30% in barrique of 225 litres for 4 months. The rest in...
Dado was born as a Sangiovese cru project, in a limited edition, with 4000 numbered bottles. It is an autonomous project of the production, considered in all effects a Sangiovese-landscape. By consolidating work on this territory, over time we have matured our outlook on different mass...
Appellation: I.G.P. Salento Rosso
Varietal composition: Negroamaro 100%.
Vineyards location: Cellino San Marco (BR)
Training: Espalier (4.500 stumps).
Harvest: Second decade of September.
Vinification: After the crushing and de-stemming, the must remains in maceration in its skins for 6-7 days at a controlled temperature of 24-25°C.
Aging: In stainless steel until bottling.
Tasting notes Red ruby with purple shades. Cherry and cloves follow the violet mark. Polished tannin balanced with the right freshness, define the equilibrium and the strong personality of this negroamaro, that ends long and persistent
Food pairing Rabbit stew, duck breast in pan. According to tradition: lentils and sausage, courgettes parmigiana, torcinelli stuffed of liver.
Serving temperature: 16°C.
Deep ruby red in color, this wine exhibits aromas of sour cherry, red berries, blood orange, minerals and aromatic spices, complemented by cola nuances. It is juicy on the palate, finishing with elegant tannins.
An excellent accompaniment to steaks, tomato and meat pasta dishes, venison and cheese.
Barolo Ginestra is born with a fermentation in steel barrels lasting 15 days.
The wine is refined in slavonian oak barrels (30 hl) for 3 years.
After a further refinement in bottles, the Barolo Ginestra is intense, ethereal but full and robust, characterized by a garnet red color with orange reflections becoming more evident as the wine evolves: a complex, harmonic and fascinating wine that keeps refining over time displaying new, surprising and complex facets.
Secondo Marco Amarone della Valpolicella DOCG is a full-bodied red wine from the Veneto region.
It is produced primarily from the Corvina grape (along with Rondinella and Corvinone grapes). The grapes are air dried through a process called "appassimento" aiming to shrivel them into raisins. This concentrates the sugar and flavours in the grapes, hence producing a wine that is characterised by ripe, bold flavours, and therefore well-suited for ageing
Alcohol (%VOL) 16% vol
PRODUCTION AREA: Montepulciano (SI) GRAPES: mainly Sangiovese VINIFICATION: fermentation and maceration at controlled temperature (24°-26°C) with daily pumping over. After the racking, wine will proceed the ageing on its own fine lees for 4 months TASTING NOTES: this medium bodied wine has a smooth taste...
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Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega Rotolo directly at (08) 8362 0455. Thank you
Bottega Rotolo will be closed from January 1st to January 19th. Please, be patient while we take a short break and we will be sending out all online orders upon our return.
Thank you for your understanding and Happy New Year!
