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Posca Rossa, NV

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Available bottle sizes:
Emilia Romagna - Italy
Wine
Red
Barbera, Cabernet Franc, Cabernet Sauvignon, Merlot, Sangiovese, Negretto
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vineyard Vineyard
  • Organic & Biodynamic (certified)
  • Average age of vines: 40
  • Soil type: Clay
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: Low sulphites: 30 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: 13.5%
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

A non-vintage wine drawn from a big old concrete vat which contains a blend of Barbera, Negretto, Sangiovese and a small percentage of international varieties. It comes from different vineyards of various ages and includes a little of every year back to 2008. The wines have been made in different ways and in different vessels. The majority of the blend is made up of wine from the most recent vintage and the vat is constantly being topped up with young wine to prevent oxidation. This‘perpetual cuvée’ is a wine that slowly changes and evolves over time. This has a rather fascinating combination of bright fruit, great acidity and an earthy, savoury character from vintages which are now a decade old. As befits a wine from Emilia, it screams for a hunk of salami and a good piece of cheese.
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On the city of Bologna’s hillsides (Colli Bolognesi) at an altitude of 200 meters above sea level, in a pristine environment of an ancient viticultural area, Vigneto San Vito has been producing high quality wines for almost 50 years. With the take over in 2005 by a young wine enthusiastic couple, the estate has embarked on an ambitious revitalization project of Bolognese wines. From the beginnings of our adventure we had the idea of having wines that were not standardized but, on the contrary, were strongly individual and expressive of their terroir, Oliveto, where there is evidence of wine production since the early Middle Ages. In that era, the choice of crops depended strongly on the characteristics of the soil, weather and the quality of its fruit, rather than trends in market prices on the international agricultural exchanges. With the intention of crafting wines without the modern enology’s “interventions” to highlight the terroir of the Colli Bolognesi, we have used Biodynamics since our arrival to grow fruit that could express the regional character as much as possible. Our vines are not fertilized or irrigated, and the earth’s natural humus is cultivated in a sustainable manner so it improves itself from year to year. Then we applied the same approach in the cellar so as not to lose our grape’s heritage of taste during the winemaking process: only spontaneous fermentations without use of selected yeasts, no clarification and no filtration. This choice is not a profession of faith or marketing strategy, but a non-invasive process that celebrates the flavors of the region.
  • Emilia Romagna, Italy
  • 7 wines on RAW WINE - View All
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