Emilia Rosso Macchiona
- Red
- 50% Barbera, 50% Bonarda
Winemaking Information
The juice is fermented with native yeasts and without sulfur in concrete and stainless steel with maceration on the skins for 45 days. The wine is then aged for approximately three years in large (10-20 hL) Slavonian oak botti and then bottled and aged for at least two more years before release.
SO2: No sulfur added to the wine
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Emila IGT
Soil Composition: Clay
Farming: Organic (certified)
Fun Facts: The wine is made available when deemed ready to drink, frequently resulting in non-sequential releases.
Thanks to importer Louis/Dressner for details above