6 bottiglie di Vino Rosato Volto Nuovo, Ghiga

VINO ROSATO VOLTO NUOVO

Taste notes

 “Volto Nuovo” can have the same pairing like a young white wine such as Favorita; it compliments fish, starters (in particular seafood salads), but also white meats and dishes that are not too structured. Thanks to its strong effervescence and great freshness, this rosé wine is well suited as an aperitif. “Volto Nuovo” is great, as well, even in the kitchen for cooking meat on the grill or preparing tasty sauces to flavor excellent dishes. “Volto Nuovo” which has an intense pink color resembles the color of roses in May; it reminds us of spring and the summer that follows; this is why the Rosé wine is considered to be the summer wine, an excellent companion with which to quench our thirst at lunch or dinner during long hot and sultry days, perhaps while sitting by the pool or maybe even while working. The flavor of this wine tends to be “feminine”; it is great for complimenting dinners or lunches in good company, romantic evenings or even honeymoons. It should be served preferably at a temperature of 5 – 6 ° C

Historical Notes

This Rosé wine is of moderate alcohol content and good structure to the palate, with an excellent intense pink color. It is made from Barbera grapes (roughly 70 %) and Freisa grapes (roughly 30 %) and is vinified in rosé. The Barbera grapes give it a distinguished color, sound structure and acidity, while the Freisa grapes give it a very pleasant fruity aroma and a tempting softness. The name “Volto Nuovo” means (new feature) and thus wants to give new identity to Barbera, which is a red, medium textured or medium aged wine. The Barbera rosé is in fact an “innovative” and quite interesting product; a must try

Basic information

Name of the product

 “Volto Nuovo”

Vine variety

Barbera and Freisa

Denomination

rosé wine

Classification

rosé wine

Color

rosé

Typology

effervescent

Country/region

Italy – Piedmont

Alcohol content

12 % vol

Residual sugar

about 3 - 4 g/l

Total acidity

about 6 g/L

Vinification process

Method

the grapes are de-stemmed, crushed and then macerated for a short period of time inside of a pneumatic press for about 1-2 hours, with enzymes; after which the grapes are pressed and the pinkish juice is thus obtained. It is then clarified through static decantation, without using clarifiers, and brought to fermentation at a controlled temperature, with specifically selected yeasts

Temperature

14 – 15 ° c for the entire duration of the process

Duration

20 days

Malolactic fermentation

not carried out

Aging

2 – 3 months in steel containers

Age of barrels

not used

Type of barrels

not used

Type of wood

not used

Toasting level

not used

Percentage of new barrels

not used

Length of time in wood

not used

Minimum length of time in bottles

10 – 15 days after bottling

Bottle        

Weight of empty bottle

grams

Aging potential

maximum 1,5 years

Cork size

26 x 39

Cork material

cork

Bottle type

Bordeaux 0,75 l

Vineyard        

% Grape/vine

70 % Barbera and 30 % Freisa

Terrain

medium mixture, with an abundance of clay, limestone and magnesium

Faces

north – east

Agricultural method

spontaneous grassing, cut twice during the spring – summer period and soil tillage (ripper subsoiling with 3 teeth) to a 30-40 cm depth, carried out in autumn. Limited use of herbicides and fungicides

Year planted

2005

Type of harvest

manually in cases

Geo-localization

medium hill