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Rosso Parma | Magnum bottle


Grape varieties: Barbera 75%-Bonarda 25%

Tasting notes

Color: Deep ruby red

Nose: Vinous, with ripe red fruits and jam. Spices and cocoa at the end.

Taste: Balanced, smooth and mouth-filling, with a slight alcohol content compensated by a great structure. Tannins are soft and well-dosed.

Serving temperature: 16/18° C

Winemaker's notes
Categories: , ,
GTIN: 7131
Brand: Oinoe Vini


An exceptionally dense red wine, revealing e treasure of extractive richness.

—Luca Maroni, The best Italian wines, 2020


 A slight over-ripening of grapes on the plants allows a greater concentration of sugars and polyphenols inside each grape. Once  harvested and selected by hand using small crates the grapes are destemmed and pressed, then collected into tanks where they will ferment in contact with the skins for eight days. After the drawing-off, the wine completes its fermentation into stainless steel vats maintaining a slight sugar residue that gives a natural smoothness to the product. When the fermentation is complete, the wine rests for at least ten months into stainless steel tanks and for a small percentage inside oak tonneaux, finishing its aging process in bottle for almost one year.

Soil type: Reddish soil, deep and rich in gravel skeleton. The substrate is made of clayey dark-grey fossil marls.

Plant density: 1800 plants/Ha

Age of the vineyard: 54 years old

Time of harvest: first decade of October

Average yield per hectare: 50 Q./ha

Additional information

Weight 3.5 kg




Grape variety



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Rosso Parma | Magnum bottle

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