2011 La Porta di Vertine Rosato IGT Toscana
prossima uscita….coming soon!!
2009 La Porta di Vertine Rosato IGT Toscana
About the wine:
A Rosato made from Sangiovese, Canaiolo, Malvasia, and Trebbiano, the ampelographic base of the ancient Chianti.
Red and white grapes were harvested at the same time from a mixed plot located in the lower, and therefore cooler part of Vertine’s Conca d’Oro vineyard. The white grapes are 60% of the total blend. Grapes were destemmed, crushed and led into a cement tank where it stayed for a whole day. This period results in juice of relatively deep colour and lots of aroma and extract. The juice is drawn off, and gently pressed, to add a soft phenolic touch to the final wine before both parts go into used barrique.
At no stage of the process sulphur is added. Fermentation is executed by indigenous yeast and is a slow and lengthy process, the 2009 took more than 6 months to complete. As temperature during fermentation never reaches 20 C due to the small fermentation vessel, all aromas are locked into the wine. In spring, when temperatures naturally goes up in the cellar, a tiny amount of sulphur is added to the wine to prevent malolactic fermentation.
Grape variety:
Sangiovese, Canaiolo, Malvasia, and Trebbiano
2008 La Porta di Vertine Rosato IGT Toscana
About the wine:
The philosophy behind the Rosato is to use the traditional but now obsolete Chianti Classico practice of adding white grapes to the blend, however, this time taken, resulting in a rosé. The white Trebbiano and Malvasia give the wine a lifted aromatic component, which is balanced by the structure and the acidity of the red Sangiovese and Canaiolo.
The grapes were harvested on the same day in the first week of October, and after several hours of skin maceration, pressed. Without prior decantation the must was immediately transferred to used barriques. Fermentation (triggered by indigenous yeast) in cask proved slow and long at very regular temperatures of between 18 and 20°C, which helped to maintain freshness and fragrance.
After three months the wine was racked off and transferred to cement tanks, where it finished the alcoholic fermentation. The wine remained on the fine lees without any movement or stirring until the following spring. A minimal amount of sulphur was used to prevent the wine from going through malolatic fermentation.
Grape variety:
Sangiovese , Canaiolo, Malvasia Bianca, and Trebbiano from the Campino dei Visconti vineyard as well as from Colle ai Lecci.
2007 La Porta di Vertine Rosato IGT Toscana
About the wine:
The grapes for the Rosato were harvested mid-October. After arrival in the cellar the grapes were crushed and left for two days to macerate in stainless steel tanks. After the grapes were pressed the press juice was added back to the free run juice, and pumped into 3 year old barrique without allowing the juice any debourbage.
The objective of a barrel fermented rosato is to have a slow and regular fermentation to preserve fruit flavour and to bring out minerality. As the heat builds up much more slowly in smaller containers the perfume and fresh fruit characteristics of the wine are preserved. This wine took more than 2 months to finish the alcoholic fermentation, after which it was racked off and put into stainless steel tanks. It remained there on the fine lees without any movement for 5 months, after which it was bottled.
Grape variety:
Sangiovese , Canaiolo, Malvasia Bianca, and Trebbiano from the Campino dei Visconti vineyard as well as from Colle ai Lecci.