Tenuta Rossetti

Wines

Il Solitario 2011

DENOMINATION: Sannio Aglianico 100%
PRODUCTION ZONE:
The grapes come exclusively fvrom vineyards with excellent exposure and soil quality sits in Paduli (BN).
CULTIVATION OF THE VINEYARD:
The Guyot trellised system is used on moderately inclined hills which consist of calcareous and clayey soils.
YIELD PER HECTARE: 60 hectoliters
VINIFICATION:
The grapes are handpicked then, after being removed from the stalks, they are soft pressed and fermentation’s temperature is controlled. Maceration of 21 days with racking of the product only when all the sugar has been transformed into alcohol.
AGING: The wine is aged for 12 months in French oak casks.
SERVING TEMPERATURE: 18° degrees C. (64-68° F.)
ALCOHOL DEGREES: 13,50 Vol. %

Il Solitario 2014

DENOMINATION: Sannio Aglianico DOP
YEAR OF PRODUCTION: 2014
VARIETY: Aglianico 85%, Sangiovese 15%
PRODUCTION ZONE:
The grapes come exclusively fvrom vineyards with excellent exposure and soil quality sits in Paduli (BN).
CULTIVATION OF THE VINEYARD:
The Guyot trellised system is used on moderately inclined hills which consist of calcareous and clayey soils.
YIELD PER HECTARE: 60 hectoliters
VINIFICATION:
The grapes are handpicked then, after being removed from the stalks, they are soft pressed and fermentation’s temperature is controlled. Maceration of 21 days with racking of the product only when all the sugar has been transformed into alcohol.
AGING: The wine is aged for 12 months in French oak casks.
SERVING TEMPERATURE: 18° degrees C. (64-68° F.)
ALCOHOL DEGREES: 13,50 Vol. %

Costafura 2014

VARIETY: Sangiovese 50%, Aglianico 25%, Piedirosso 25%
PRODUCTION ZONE:
The grapes come exclusively from vineyards with excellent exposure and soil quality sits in the community of Paduli (BN).
CULTIVATION OF THE VINEYARD:
The Guyot trellised system is used on moderately inclined hills which consist of calcareous and clayey soils.
YIELD PER HECTARE: 60 hectoliters
VINIFICATION:
The grapes are handpicked then, after being removed from the stalks, they are soft pressed and fermentation’s temperature is controlled. Maceration of 20 days with racking of the product only when all the sugar has been transformed into alcohol.
AGING:
The wine is aged for 12 months in Slavonian oak barriques. The wine is then aged at least an additional 4 months in the bottle before to enter into the sale market.
SERVING TEMPERATURE: 18° degrees C. (64-68° F.)
ALCOHOL DEGREES: 13 Vol. %

Rubeus Riserva

Limited edition

“Some shades of red, and ancient lacquers, to evoke a since ever mythical character, promoter of good wine and fun. M°Mario Ferrante has created a watercolor of great modernity and dynamic way. The cup full of wine, offered to the user, gets him directly in touch with the painted character”.

Wine got from a long traditional fermentation for 25 days with frequent pumping, and a subsequent aging in Allier oak barrels for 2 years. A long rest in the bottle has favored the balance and elegance.

VARIETY: Sangiovese 50%, Aglianico 50%
PRODUCTION ZONE:
The grapes come exclusively from vineyards with excellent exposure and soil quality sits in the community of Paduli (BN).
CULTIVATION OF THE VINEYARD:
The Guyot trellised system is used on moderately inclined hills which consist of calcareous and clayey soils.
YIELD PER HECTARE: 45 hectoliters
VINIFICATION:
The grapes are handpicked then, after being removed from the stalks, they are soft pressed and fermentation’s temperature is controlled. Maceration of 25 days with racking of the product only when all the sugar has been transformed into alcohol.
AGING:
The wine is aged for 2 year in French oak casks. The wine is then aged an additional 24 months in the bottle before to enter into the sale market.
SERVING TEMPERATURE: 18° degrees C. (64-68° F.)
ALCOHOL DEGREES: 13,50 Vol. %

kalidah-w

Kalidah 2018

DENOMINATION: Sannio Rosè DOP
YEAR OF PRODUCTION: 2018
VARIETY: Sangiovese 67%, Piedirosso 33%
PRODUCTION ZONE:
The grapes come exclusively from vineyards with excellent exposure and soil quality sits in Paduli (BN).
CULTIVATION OF THE VINEYARD: The Guyot trellised system is used on moderately inclined hills which consist of calcareous and clayey soils.
YIELD PER HECTARE: 60 Hectoliters
VINIFICATION:
Soft pressing of the grapes harvested by hand with destemming and maceration of the must in the skins for a duration of 6-8 hours. Once the maceration is over, the must is separated from the skins and fermented in steel barrels.
SERVING TEMPERATURE: 8-10° C.
ALCOHOL DEGREES: 12 Vol. %

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