Bio

Val Tidone Rosso Battirosso

In 1998, after the satisfactions given by Barbera, Gaetano decided to refine in wood, and therefore enhance, also the Gutturnio. He only used large 7-hectolitre containers. Separate vinification for Barbera, the same as "L’attesa", and Croatina and assembly after racking. Croatina is the antithesis of Barbera, a vine with low acidity but very rich in color and tannins. Precisely this important presence of tannins was decisive for the choice of large barrels.
Appellation
Val Tidone IGT
Region
Emilia Romagna go to region
Zone
Val Tidone
Varietals
Barbera 50% - Croatina 50%
Wine Type
Red wine

Barbera

Vineyard extension
1,2 ha
Year of planting
1969-2000
Soil type
Clayey marl, a sedimentary rock identified as the "Clays of Val Tidone". The lower part of the plot was, in ancient times, the bend of the Tidone river, the significant presence of pebbles proves this
Exposure
South, South West
Altitude
200 masl

Croatina

Vineyard extension
0,6 ha
Year of planting
1969
Soil type
Clayey marl, a sedimentary rock identified as the "Clays of Val Tidone". The lower part of the plot was, in ancient times, the bend of the Tidone river, the significant presence of pebbles proves this
Exposure
South, South West
Altitude
200 masl
Grape yield per hectare tons
6
Average production/year
2.500 btls
Method of Harvest
By Hand
Number of Sortings / Passes Through Vineyard
1
Organic status
Organic Not Certified
Type of Yeast
Indigenous
Length of maceration
20 days
Vessel of fermentation
Fiberglass tanks
Temperature of fermentation
28-32 °C
Length of fermentation
20 days
Vessel of aging
Oak tonneaux
Length of aging
24 months
Malolactic Conversion
Yes
Low SO2
Yes

Tasting Notes

Serving temperature 18 °C

Pairings Aged parmesan cheese, roast meat

Color Impenetrable dark crimson

Nose A lifted, crushed dark-berry nose

Palate Lush fruit on the palate but with lashings of vibrant sour cherry