Rosso Parma | Rosso Colli di Parma DOC

Description

 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 thirty 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: 56 years old

Time of harvest: first decade of October

Average yield per hectare: 50 Q./ha