Red
Il Pettirosso
By Magda Pedrini, Gavi, Piemonte, Italy
Monferrato DOC Rosso of an intense, deep ruby red, wide, vinous and elegant with light vanilla and ethereal notes and a pleasant herbaceous finish.
Tasting notes
Intense, deep ruby red. Expansive, vinous and elegant on the nose, with light vanilla and ethereal notes and a pleasant herbaceous finish. Dry, full and velvety on the palate, with good, elegant structure.
Pairs well with
Cold cuts, savoury first courses, red meat, aged cheeses and game
Technical details
- Style
- Red
- Denomination
- Monferrato DOC Rosso
- Grape
- Barbera 55%, Cabernet Sauvignon 45%
- Production area
- 1.2 hectares
- Soil
- Marly and compact
- Exposure
- South-West, altitude 300 m asl
- Harvest
- Grapes are thinned in August, then carefully selected at hand-harvest in the last ten days of September
- Vineyard planting
- Guyot training, 6,000 vines per hectare, maximum yield 6,000 litres per hectare
- Vinification
- After soft crushing and inoculation with selected yeasts (S. Cerevisiae), the must macerates for a long time on the skins, aided by pump-overs and delestage. Alcoholic fermentation runs at about 26 degrees C. Drawing off separates the free-run wine from the pressed wine, then malolactic fermentation follows at a controlled temperature. After winter and some racking, the wine ages partly in 225 litre oak barriques and partly in 1,500 litre vats, and is bottled in 0.75 litre Bordeaux bottles after about 30 to 36 months, then refined in bottle for a further 4 to 6 months.
- Serving temperature
- 16 to 18 degrees C
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