CARMENÈRE

           #redgrape

carmenère vino antonio rigoni

 

 

Area under vine ha. 20 Annual production 250.000 bottles about Of which Carmenère 5.000 bottles about Soil loamy, alluvial Slope hill-foot region Training system Guyot, grass cover between rows Note each vineyard has a programmable irrigation system.

Grape variety Carmenere 100%. Grape red grape Indication Typical Geographic Indication (Igt) Zone Chiarano town (Tv) Vineyard aspect South-east Area 0,5 ha. Vine DENSITY 5,500 VINEs per ha Average yield 10,000 kg/ha Harvest End September-beginning October. Winemaking The grapes are de-stemmed and fermented on the skins for about 10 days at a controlled temperature. Next, it performs a soft pressing. To the previously, on the must obtained, are added the selected yeasts to ferment in stainless steel tanks, thermo-conditioned. At the end the wine, decanted properly, leaves to sharpen, always in the same tanks, for about 4 months. Following bottling, and a subsequent refinement of 1 month in bottle. Alcoholic strength 13,00% by vol. Reducing sugars 6-8 g/l about Total acidity 5,20 g/l about pH 3,45 Dry Extract 28 g/l Sensorial characteristics from the intense ruby red color with purple reflections, it expresses with great intensity of scents: from the green pepper to the small berries. The taste is full, warm. From younger, it’s herbaceous with large rounded, with an intense aromatic persistence and extremely long. Food matching Excellent with red and white meat, in general. Also important. Also soft and old cheeses. Service temperature Serve at a temperature of around 18°C (64°F about).