Red
Rox
By Santa Clelia, Canavese, Piemonte, Italy
A structured Canavese Rosso from Barbera, Freisa and Bonarda, aged 18 months in oak. The name comes from Rossana, the area where it is made, an ancient Roman settlement.
Tasting notes
Intense ruby red. Intense notes of ripe red-pulp fruit. Warm in body and perfectly balanced; the tannins lightly caress the mouth and freshness is kept by the important acidity.
Pairs well with
Smoked foods, meats and game.
Technical details
- Style
- Red
- Denomination
- Canavese Rosso DOC
- Grape
- Barbera 60%, Freisa 20%, Bonarda 20%
- Production area
- Mazzè, Canavese
- Soil
- Morainic origin: glacial sand with subordinate clay horizons containing nutrients, together with cobble-stones that regulate soil temperature through the year
- Vineyard planting
- Barbera, Freisa and Bonarda grown in rows; pruning, tying and harvest done by hand
- Vinification
- A selection of the grapes is made. The three varieties are blended during fermentation, in steel with the must on the skins for 10 days, followed by 18 months in oak barrels and at least 6 months of bottle ageing.
- Serving temperature
- 14-16°C, open at least 1 hour before
- Storage
- Keep in a cool place at a constant temperature not above 18-20°C. A long-lived wine.
More from Santa Clelia
- Carema, Carema DOC
- Dus, Caluso Passito DOCG
- Essenthia, Erbaluce di Caluso DOCG
- Palere Rosé
- Palere Rosso, Canavese Rosso DOC
- Rapa Raira, Erbaluce di Caluso DOCG
- Rigore, Erbaluce di Caluso Spumante DOCG
- Santa Clelia Brut, Erbaluce di Caluso DOCG
- Ypa, Erbaluce di Caluso DOCG