Natura Rosato Colline Pescaresi IGT 2023 Senza Solfiti - Biologico - Chiusa Grande

Montepulciano 100%

The harvest takes place in the first week of October when the grapes reach full biological ripeness evaluated by measuring the sugar content, pH, total acidity. The grapes are harvested and selected manually respecting their integrity and the organoleptic characteristics that will be expressed in the future wine

The vinification takes place according to the tradition that involves the de-stemming and contact of the skins with the must for about 12 hours at a controlled temperature of 10-12 ° C, to have a must richer in aromatic components, typical of the grape of origin. . After racking, the must is clarified by static decanting and fermented at a controlled temperature of 16 ° C with inoculation of selected yeasts that do not produce sulphites and lactic bacteria to promote malolactic fermentation. At the end of the alcoholic fermentation, the wine is decanted and upon reaching natural stability and clarification, the wine is bottled and released for consumption. All cellar operations from racking to bottling are carried out strictly away from the air, always checking the oxygen content in the wine after each operation. In all stages of winemaking, to guarantee and protect the genuineness and wholesomeness of the product, the rules laid down by the regulations for the production of organic wines are respected and no sulphites are added, or yeasts or other adjuvants that can lead to their formation are used. This allows to obtain a wine with a sulphite content lower than the limit of 10 mg / l