The distillates
Mashing and alcoholic fermentation
The grapes are vinified in white. The destemmed bunches are softly pressed in order to favor the transfer of color and avoid excessive extraction of tannins. After 5 hours, an aliquot of must is drained, in this way we obtain the characteristic color and aromas of our Rosato DOC Bolgheri. The alcoholic fermentation is conducted at 16-18°C.
Refinement
Rosato DOC Bolgheri ages on its lees for at least 6 months.
MAIN ANALYTICAL PARAMETERS
Merlot, Sangiovese, Cabernet Souvignon grapes
Alcohol content 13% vol.
Total acidity 5.85 g/l expressed as tartaric acid
pH 3.25
Sugars 1 g/l
Glass bottle formats 0.75 lt
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The vermouth
Great balance based on volume and smoothness.
Merlot offers generosity and freshness.
Notes of blackberry, ripe cherry and a fresh mentholated balsamic note precede a sip that is as lingering as it is complete.
Alcoholic fermentation and maceration
The destemmed bunches are not pressed so as to respect the maximum integrity of the skins. During the alcoholic fermentation, frequent punching down is carried out to facilitate the extraction of aromas, colour and tannins from the marc. Once the maceration, which varies from 8 to 12 days, is completed, the racking is carried out.
Malolactic fermentation and refinement
After racking, the wine is racked and undergoes malolactic fermentation. This lasts about 10 days and occurs at a temperature of 20°C. Volante Rosso DOC Bolgheri is aged in 500-liter oak barrels; before being released for consumption, it spends 6 months in the bottle.
MAIN ANALYTICAL PARAMETERS
Merlot grapes
Alcohol content 14% vol.
Total acidity 5.50 g/l expressed as tartaric acid
pH 3.35
Sugars < 1 g/l
0.75 lt. and 1.5 lt. glass bottle formats.
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Red DOC Bolgheri
