Ottomani rosato

Vi drikker jo egentlig ikke rosé, tænkte vi. Og sådan tænker man jo så afstumpet om pressede druer. Her står vi med endnu et eksempel på konformitetens kvælertag og “vin-labels” uden mening.
Ottomani er høj elegance og sååååå dejlig. Kald den, hvad du vil.

Rosato vin (rosé)

Soil:

Limestone, with a mix of clay and galestro.

Production per plant:

2 Kg ca., quantity that permits to the grapes to reach a perfect maturation.

Harvest:

exclusively by hand, in small crates to keep the fruit intact.

Fermentation:

spontaneous, conducted by indigenous yeasts naturally present on the grapes; we don’t use selected yeasts.Spontaneous ermentation exalts the typical organoleptic characters of our land that we recover in our wines, and lasts 25-30 days under controlled temperature of 18°-20°.

Maceration:

the must rests only 2-6 hours with the skins.

Ageing:

after the fermentation the wine rests in steel for all the winter period.

Stabilization:

in the winter period the wine naturally stabilizes with cold. Afterward we don’t make filtrations.