Tenimenti" Vigna la Rosa 2000

Winemaker's Notes:

Growing Climate: TEMPERATE<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: at this point ageing begins in barrels made of oak from Allier, 50% of which are new. The wine stays in the barrels for around 12 months, and is then racked into medium-small oak casks holding 2.000 and 3.000 litres to continue maturing for another year. This further refines the tannins without increasing the wine's woodiness, achieving the right balance between the aromas of the grapes and the wood. The wine is then clarified using egg-whites if necessary to round off any remaining rough edges and obtain a perfectly clear product. Finally the wine is bottled, and stored in the cellar for around a year prior to its release.<br/><br/>Vinification Method: the de-stemmed, crushed grapes are heated up to around 32-33°C, and the process of pumping the juice over the cap of skins begins immediately. This takes place very frequently over the first 3 days in order to extract an optimal amount of colour and tannins. As the alcohol content increases, the extraction of too many tannins is prevented by dropping the temperature to around 25°C, and reducing the volume of liquid pumped over the skins. During this maceration lasting 20-30 days,delastages are performed to improve the extraction of the tannins, and at the same time to oxygenate the yeast so it will ferment in ideal conditions to provide cleaner, more elegant aromas. The alcoholic fermentation is followed immediately by the malolactic fermentation, which is encouraged by keeping the wine in heat-conditioned tanks at a temperature of around 20°C.<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l

Region: Italy » Piemonte » Barolo

Vintages

  • 2000

+ Vintage
Color: Red
Varietal: Nebbiolo
  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
0 5 0.5
Average Rating Rate It Add

Growing Climate: TEMPERATE<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: at this point ageing begins in barrels made of oak from Allier, 50% of which are new. The wine stays in the barrels for around 12 months, and is then racked into medium-small oak casks holding 2.000 and 3.000 litres to continue maturing for another year. This further refines the tannins without increasing the wine's woodiness, achieving the right balance between the aromas of the grapes and the wood. The wine is then clarified using egg-whites if necessary to round off any remaining rough edges and obtain a perfectly clear product. Finally the wine is bottled, and stored in the cellar for around a year prior to its release.<br/><br/>Vinification Method: the de-stemmed, crushed grapes are heated up to around 32-33°C, and the process of pumping the juice over the cap of skins begins immediately. This takes place very frequently over the first 3 days in order to extract an optimal amount of colour and tannins. As the alcohol content increases, the extraction of too many tannins is prevented by dropping the temperature to around 25°C, and reducing the volume of liquid pumped over the skins. During this maceration lasting 20-30 days,delastages are performed to improve the extraction of the tannins, and at the same time to oxygenate the yeast so it will ferment in ideal conditions to provide cleaner, more elegant aromas. The alcoholic fermentation is followed immediately by the malolactic fermentation, which is encouraged by keeping the wine in heat-conditioned tanks at a temperature of around 20°C.<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l

Wine Specs:

Alcohol: 13.5%

Best Wine Deals

See More Deals »







Snooth Media Network