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To date the selection comprises 5 different wines, counts 6 labels and production ranges from 13,000 to 17,000 bottles per year, depending on the harvest.
By specific will of the Ruschi Noceti Farm, the harvest is carried out at a later date than is the norm, in order to obtain the aromas and fragrances that give the wine the personality and character that make it so appreciated. The grapes used for the production of the wines are mostly “Pòllera” for the red berried qualities and “Durella” for the white berried ones.
Great attention and thought was given to the recovery of the Pòllera species, the red berried grape that was once the most widespread in the historic Lunigiana area.
The firm belief that it is possible to produce quality wines from native grapes convinced the Ruschi Noceti family to cultivate a Vineyard Collection of Lunigiana grapes, on the grounds of Villa Pavesi Ruschi. This is part of a joint venture project with researchers from the University of Pisa.
Grapes with a high percentage of Pòllera and other vines, vinified in red and aged for about two years, partly in oak and partly in steel barrels which are then aged in bottle for at minimum of 18 months. Fragrant, fresh and easy to drink, it is marvelously paired with any meal.
Suggested pairings: grilled white or red meats, medium-aged cheeses.
Ideal serving temperature: 16 – 18 °C
Alcohol content: 12 – 14 % vol
Size: 75 cl. bottle
Produced with Pòllera grapes. Vinified in purity, sophisticated aromas and strong alcohol content are its’ trademarks. It is aged when possibile for three years before being sold, partly in oak and partly in steel wine barrels. La Pòllera is the most traditional of the autochthonous grapes of Lunigiana, it produces a fragrant wine with an extremely particular and typical character.
Suggested pairings: beef and lamb, game, stockfish and stewed cod as well as aged cheeses.
Ideal serving temperature: 16 – 18 °C
Alcohol content: 12,5 – 14,5 % vol
Size: 75 cl. bottle / Occasionally Double Magnum 3lt.
Produced with Durella grapes and other grapes harvested late and fermented in white after a cold maceration lasting approximately 48 hours. It develops an intense aroma and color and a lower alcohol content combined with a good level of freshness. Fairly structured and fragrant wine that pairs well with traditional Pontremoli dishes.
Suggested pairings: typical appetizers, savory pies, testaroli with pesto, rolls stuffed with vegetables, white meat, fish and shellfish.
Ideal serving temperature: 10 – 12 °C
Alcohol content: 13 – 15 % vol
Size: 75 cl. bottle / Magnum 1,5lt.
Produced with Durella grapes and other grapes harvested late (the name indicates that it is a variant of the Otto Ottobre wine present as an alternative depending on the year of production) and fermented in white after a cold maceration lasting approximately 48 hours. It develops an intense aroma and color and a lower alcohol content combined with a good level of freshness. Fairly structured and fragrant wine that pairs well with traditional Pontremoli dishes.
Suggested pairings: typical appetizers, savory pies, testaroli with pesto, rolls stuffed with vegetables, white meat, fish and shellfish.
Ideal serving temperature: 8 – 10 °C
Alcohol content: 12,5 – 13,5 % vol
Size: 75 cl. bottle
Durella and Luadga partially fermented result in a sweet and fragrant wine that pairs well with desserts.
Suggested pairings: Desserts without cream or chocolate, canestrelli and leavened dough desserts in general. It is marvelously paired with the traditional Pontremoli “Amor” cake.
Ideal serving temperature: 6 – 8 °C
Alcohol content: 8 – 9 % vol + variable sugar residue
Size: 75 cl. bottle / Magnum 1,5 lt.
Luigi Veronelli famously said that never before had he knelt down before a wine prior to tasting il Passito di Pollera. It is obtained from the Pòllera grapes which are then dried for 100 days on reeds. The wine is characterized by an amber-pink colour, has both ethereal and fruity scents as well as strong residual sugar. A wine with intense and persistent spicy aromas that goes well with desserts with an accentuated flavor.
Suggested pairings: desserts, even chocolate ones. It is marvelously paired with the classic “Pontremoli Spongata” cake.
Ideal serving temperature: 10 – 12 °C
Alcohol content: 12 – 15 % vol
Size: 37,5 cl. bottle
The harvest took place after an extremely dry summer, allowing the grapes to over-ripening and start drying on the vine.
Suggested pairings: grilled white or red meats, medium-aged cheeses.
Ideal serving temperature: 16 – 18 °C
Alcohol content: 16 % vol
Size: 75 cl. bottle
The extremely dry summer meant that the grapes began drying on the vine giving us a wine that maintains the characteristics of October 8th but exalting them in an exceptional way.
Abbinamenti consigliati: typical appetizers, savory pies, testaroli with pesto, rolls stuffed with vegetables, white meat, fish and shellfish.
Ideal serving temperature: 10 – 12 °C
Alcohol content: 15 % vol
Size: 75 cl. bottle / Magnum 1,5 lt.
“Otto Ottobre” is the unusual and late date on which we began the harvest of the 2002 vintage. The grapes were exceptionally ripe while maintaining excellent acidity (a typical characteristic of grape varieties due to the Lunigiana climate).
We pressed them and kept the must in cold contact with the skins for 48 hours. The result achieved fully satisfied us and since then we have decided to continue on this path.
The late harvest and the vinification process justify the deep golden color, the high alcohol content and the excellent mature and sophisticated aromas.
Fattoria Ruschi Noceti
“I was only a young chap back then, however the memory of those strong yet slow and rough around the edges men who would walk across the Castello di Bagnone (owned by the Ruschi Noceti family) lawn, carrying heavy baskets filled with grapes, is still very vivid.
During the harvest period, small quantities of selected grapes were delivered to the Castle. These were very ripe and picked with great care to keep them as intact as possible: this was the Pòllera. With great care these grapes were then spread on the reeds in ventilated rooms to dry and in the midst enhance the concentration of their sugary qualities.”
Carlo Ruschi Noceti
“We want to reintroduce the results obtained through this vinification process by doing everything as it was done back then: via spontaneous and natural drying and a manual pressing we produce the must that slowly transforms into this wine characterized by a bright amber red color. Sweet and savory it pairs magnificently with all sweets, especially spicy ones like the traditional “Pontremoli Spongata.”
Fattoria Ruschi Noceti
“Otto Ottobre” is the unusual and late date on which we began the harvest of the 2002 vintage. The grapes were exceptionally ripe while maintaining excellent acidity (a typical characteristic of grape varieties due to the Lunigiana climate).
We pressed them and kept the must in cold contact with the skins for 48 hours. The result achieved fully satisfied us and since then we have decided to continue on this path.
The late harvest and the vinification process justify the deep golden color, the high alcohol content and the excellent mature and sophisticated aromas.
Fattoria Ruschi Noceti
“I was only a young chap back then, however the memory of those strong yet slow and rough around the edges men who would walk across the Castello di Bagnone (owned by the Ruschi Noceti family) lawn, carrying heavy baskets filled with grapes, is still very vivid.
During the harvest period, small quantities of selected grapes were delivered to the Castle. These were very ripe and picked with great care to keep them as intact as possible: this was the Pòllera. With great care these grapes were then spread on the reeds in ventilated rooms to dry and in the midst enhance the concentration of their sugary qualities.”
Carlo Ruschi Noceti
“We want to reintroduce the results obtained through this vinification process by doing everything as it was done back then: via spontaneous and natural drying and a manual pressing we produce the must that slowly transforms into this wine characterized by a bright amber red color. Sweet and savory it pairs magnificently with all sweets, especially spicy ones like the traditional “Pontremoli Spongata.”
Fattoria Ruschi Noceti
From the turn of the century, the wine label found on the bottles represents a reproduction Giuseppe Pavesi’s business card (d. 1757). Giuseppe’s son Girolamo became the first Bishop of Pontremoli in 1797.
The label pays homage to this particular member of the Pavesi family,owing to the fact that he was the first to plant the vines on the Ruschi Noceti “La Costa” lands.
It is interesting to note that the following sentence was handwritten on the business card:
Utrum visio Dei intuitiva supernaturaliter sit homini possibilis?
Is the intuitive vision of God supernaturally possible for man?
The translator in a somewhat impertinent and irreverent way suggests an answer:
Yes it is indeed possible! …but only after having tasted this wine!
The author though suggests a more mystical and poetic answer:
Liliatque sunt Providentia Dei.
Lilies are also God’s Providence.
From the turn of the century, the wine label found on the bottles represents a reproduction Giuseppe Pavesi’s business card (d. 1757). Giuseppe’s son Girolamo became the first Bishop of Pontremoli in 1797.
The label pays homage to this particular member of the Pavesi family,owing to the fact that he was the first to plant the vines on the Ruschi Noceti “La Costa” lands.
It is interesting to note that the following sentence was handwritten on the business card:
Utrum visio Dei intuitiva supernaturaliter sit homini possibilis?
Is the intuitive vision of God supernaturally possible for man?
The translator in a somewhat impertinent and irreverent way suggests an answer:
Yes it is indeed possible! …but only after having tasted this wine!
The author though suggests a more mystical and poetic answer:
Liliatque sunt Providentia Dei.
Lilies are also God’s Providence.
Fattoria Ruschi Noceti Società agricola di Carlo, Francesco, Maria Ruschi Noceti società semplice
P IVA 00558130456
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Uvaggio con alta percentuale di Pòllera e altri vitigni , vinificato in rosso e invecchiato per circa due anni, parte in botti di rovere e parte in acciaio ed affinato in bottiglia per almeno 18 mesi. Profumato, fresco e di facile beva è un ottimo tutto pasto.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 4000 unità
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 300 m.s.m.
Densità di installazione: 9000 piante per ettaro
Forma di allevamento: Guyot doppio
Miscela: Pòllera 60%, altre uve 40%
Vinificazione: in rosso con rimontaggi e delestages
Affinamento in bottiglia: minimo 12 mesi
Invecchiamento: in tonneaux minimo 18 mesi
Grado alcolico: 12,5%
Acidità totale: 5,31 g/l
Zuccheri residui: <0,002 mg/l
Temperatura di servizio: 16° – 18° C
Abbinamenti consigliati: carni bianche o rosse alla griglia o cotte nei testi, formaggi mediamente stagionati
Prodotto con uva Pòllera vinificata in purezza, profumi evoluti e forte alcolicità, invecchiato possibilmente tre anni prima della commercializzazione, parte in rovere e parte in acciaio.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 5000 unità
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 350 m.s.m.
Densità di installazione: 9000 piante per ettaro per la maggior parte su terrazzamenti
Forma di allevamento: Guyot doppio
Miscela: Pòllera 95%
Vinificazione: in rosso con rimontaggi e delestages
Affinamento in bottiglia: minimo 12 mesi
Invecchiamento: 50% in tonneau, 50% in acciaio poi assemblato. minimo 18 mesi
Grado alcolico: 14,5%
Acidità totale: 6,08 g/l
Zuccheri residui: <0,01 mg/l
Temperatura di servizio: 6° – 8° C
Abbinamenti consigliati: carni bovine e ovine, selvaggina ed anche stoccafisso e baccalà in umido, formaggi stagionati
Prodotto con uva Durella e altre uve vendemmiate tardivamente e fermentate in bianco dopo una macerazione fredda di circa 72 ore, sviluppa profumo e colore intenso e una superiore alcolicità unita ad una buona freschezza. Vino strutturato e profumato che si accompagna ai piatti della tradizione pontremolese.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 5000 unità
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 300 m.s.m.
Densità di installazione: 9000 piante per ettaro
Forma di allevamento: Guyot doppio
Miscela: Durella 60%, altre uve 40%
Vinificazione: macerazione pellicolare per 72 ore con temperatura controllata, vinificato in bianco
Affinamento in bottiglia: 8 mesi
Invecchiamento: 50% in tonneau, 50% in acciaio poi assemblato. minimo 18 mesi
Grado alcolico: 14,5%
Acidità totale: 6,00 g/l
Zuccheri residui: 0,002 mg/l
Temperatura di servizio: 10° – 12° C
Abbinamenti consigliati: antipasti tipici, torte salate, testaroli al pesto, i classici ripieni di verdura, carni bianche, pesci e crostacei cucinati anche in maniera saporita
Prodotto con uva Durella e altre uve vendemmiate tardivamente e fermentate in bianco dopo una macerazione fredda di circa 48 ore, sviluppa profumo e colore intenso e una minore alcolicità unita ad una buona freschezza. Vino abbastanza strutturato e profumato che si accompagna ai piatti della tradizione pontremolese.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 4500 unità
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 300 m.s.m.
Densità di installazione: 9000 piante per ettaro
Forma di allevamento: Guyot doppio
Miscela: Durella 60%, altre uve 40%
Vinificazione: macerazione pellicolare per 48 ore con temperatura controllata, vinificato in bianco
Affinamento in bottiglia: 8 mesi
Grado alcolico: 12,5%
Acidità totale: 6,90 g/l
Zuccheri residui: 0,002 mg/l
Temperatura di servizio: 8° – 10° C
Abbinamenti consigliati: antipasti tipici, torte salate, testaroli al pesto, i classici ripieni di verdura, carni bianche, pesci e crostacei cucinati anche in maniera saporita
Durella e altre uve parzialmente fermentate danno un vino dolce e molto profumato che ben si accompagna con i dolci. Non essendo un vino pastorizzato tende a rifermentare in bottiglia e a diventare un vino frizzante.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 700 / 1000 unità
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 300 m.s.m.
Densità di installazione: 9000 piante per ettaro su terrazzamenti in collina a forte pendenza.
Forma di allevamento: Guyot doppio
Miscela: Durella 70%, altre uve 30%
Vinificazione: macerazione a freddo 72 ore, fermentazione in bianco, blocco fermentazione
Affinamento in bottiglia: 2/3 mesi
Grado alcolico: 12% + zuccheri da svolgere
Acidità totale: 4.21 g/l
Zuccheri residui: 36,82 mg/l
Temperatura di servizio: 6° – 8° C
Abbinamenti consigliati: dolci a cucchiaio senza panna o cioccolato, canestrelli e dolci lievitati in genere ed è eccellente con i tradizionali “amor” pontremolesi
E’ ottenuto da uva Pòllera fatta appassire per 100 giorni su canniccio. E’ un vino di color rosa ambrato dai profumi eterei e fruttati allo stesso tempo, con forte residuo zuccherino. Un vino dai profumi speziati intensi e persistenti che ben si accompagna con dolci dal sapore accentuato.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 1200 unità da 0,375 litri
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 300 m.s.m.
Densità di installazione: 9000 piante per ettaro
Forma di allevamento: Guyot doppio
Miscela: Pòllera 100%
Vinificazione: essicazione spontanea delle uve per circa 90 giorni. Fermentazione in bianco
Affinamento in bottiglia: 12 mesi
Grado alcolico: 15% + residuo zuccherino
Acidità totale: 5,35 g/l
Zuccheri residui: 135,75 mg/l
Temperatura di servizio: 10° – 12° C
Abbinamenti consigliati: dolci, anche con presenza di cioccolato, ottimo con la classica spongata pontremolese
Il 2018 è stata un’annata estremamente asciutta. La vendemmia è avvenuta come al solito a ottobre inoltrato con la fortuna di ricevere piogge a metà settembre. Le uve ne hanno tratto enorme giovamento e hanno compiuto una sovramaturazione eccezionale iniziando spesso l’appassimento sulla pianta.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 5000 unità
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 300 m.s.m.
Densità di installazione: 9000 piante per ettaro
Forma di allevamento: Guyot doppio
Miscela: Pòllera 60%, altre uve 40%
Vinificazione: in rosso con rimontaggi e delestages
Affinamento in bottiglia: minimo 12 mesi
Invecchiamento: in tonneaux minimo 18 mes
Grado alcolico: 16%
Acidità totale: 5,31 g/l
Zuccheri residui: 21 gr/l
Temperatura di servizio: 16° – 18° C
Abbinamenti consigliati: carni bianche o rosse alla griglia o cotte nei testi, formaggi mediamente stagionati
Il 2018 è stata un’annata estremamente asciutta. La vendemmia è avvenuta come al solito a ottobre inoltrato con la fortuna di ricevere piogge a metà settembre. Le uve ne hanno tratto enorme giovamento e hanno compiuto una sovramaturazione eccezionale iniziando spesso l’appassimento sulla pianta. Il vino di questa annata mantiene le caratteristiche dell’Otto Ottobre esaltandole in maniera eccezionale tanto da essere chiamato Super Otto.
Zona di produzione: Colline della Lunigiana
Bottiglie prodotte: 4500 unità (anche magnum da 1,5 lt)
Tipo di terreno: argilloso con forte scheletro
Esposizione: sud, sud/ovest
Altitudine media dei vigneti: 300 m.s.m.
Densità di installazione: 9000 piante per ettaro
Forma di allevamento: Guyot doppio
Miscela: Durella 60%, altre uve 40%
Vinificazione: macerazione pellicolare per 72 ore con temperatura controllata, vinificato in bianco
Affinamento in bottiglia: 8 mesi
Grado alcolico: 15%
Acidità totale: 5,31 g/l
Zuccheri residui: <0,002 mg/l
Temperatura di servizio: 10° – 12° C
Abbinamenti consigliati: antipasti tipici, torte salate, testaroli al pesto, i classici ripieni di verdura, carni bianche, pesci e crostacei cucinati anche in maniera saporita
Grapes with a high percentage of Pòllera and other vines, vinified in red and aged for about two years, partly in oak and partly in steel barrels which are then aged in bottle for at minimum of 18 months. Fragrant, fresh and easy to drink, it is marvelously paired with any meal.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 4000 units
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 300 a.s.l.
Installation density: 9000 plants per hectare
Type of cultivation: Double guyot
Blend: Pòllera 60%, other grapes 40%
Vinification process: in red with replacements and delestages
Refinement in the bottle: 12 months minimum
Ageing process: in tonneaux for at least 18 months
Alcohol content: 12,5%
Total acidity: 5,31 g/l
Residual sugars: <0,002 mg/l
Ideal serving temperature: 16° – 18° C
Suggested food pairings: grilled white or red meats, medium-aged cheeses
Produced with Pòllera grapes. Vinified in purity, sophisticated aromas and strong alcohol content are its’ trademarks. It is aged when possibile for three years before being sold, partly in oak and partly in steel wine barrels.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 5000 units
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 350 a.s.l.
Installation density : 9000 plants per hectare mostly on terraces
Type of cultivation: Double guyot
Blend: Pòllera 95%
Vinification process: in red with replacements and delestages
Refinement in the bottle: 12 months minimum
Ageing process: 50% in tonneau, 50% in steel then assembled. minimum 18 months
Alcohol content: 14,5%
Total acidity: 6,08 g/l
Residual sugars: <0,01 mg/l
Ideal serving temperature: 6° – 8° C
Suggested parings: beef and lamb, game, stockfish and stewed cod as well as aged cheeses.
Produced with Durella grapes and other grapes harvested late and fermented in white after a cold maceration lasting approximately 48 hours. It develops an intense aroma and color and a lower alcohol content combined with a good level of freshness. Fairly structured and fragrant wine that pairs well with traditional Pontremoli dishes.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 5000 units
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 300 a.s.l.
Installation density: 9000 plants per hectare
Type of cultivation: Double guyot
Blend: Durella 60%, other grapes 40%
Vinification process: skin maceration for 72 hours with controlled temperature, vinified in white
Refinement in the bottle: 8 months
Ageing process: 50% in tonneau, 50% in steel then assembled. minimum 18 months
Alcohol content: 14,5%
Total acidity: 6,00 g/l
Residual sugars: 0,002 mg/l
Ideal serving temperature: 10° – 12° C
Suggested food pairings: typical appetizers, savory pies, testaroli with pesto, rolls stuffed with vegetables, white meat, fish and shellfish.
Produced with Durella grapes and other grapes harvested late and fermented in white after a cold maceration lasting approximately 48 hours. It develops an intense aroma and color and a lower alcohol content combined with a good level of freshness. Fairly structured and fragrant wine that pairs well with traditional Pontremoli dishes.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 4500 units
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 300 a.s.l.
Installation density: 9000 plants per hectare
Type of cultivation: Double guyot
Blend: Durella 60%, other grapes 40%
vinification process: skin maceration for 48 hours with controlled temperature, vinified in white
Refinement in the bottle: 8 months
Alcohol content: 12,5%
Total acidity: 6,90 g/l
Residual sugars: 0,002 mg/l
Ideal serving temperature: 8° – 10° C
Suggested food pairings: typical appetizers, savory pies, testaroli with pesto, rolls stuffed with vegetables, white meat, fish and shellfish
Durella and other partially fermented grapes result in a sweet and fragrant wine that pairs well with desserts. Due to it not being a pasteurized wine, it tends to referment in the bottle and become a sparkling wine.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 700 / 1000 unità
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 300 a.s.l.
Installation density : 9000 plants per hectare on steeply sloping terraced hills.
Type of cultivation: Double guyot
Blend: Durella 70%, other grapes 30%
Vinification process: cold maceration 72 hours, fermentation in white, fermentation block
Refinement in the bottle: 2/3 months
Alcohol content: 12% + sugars to be carried out
Total acidity: 4.21 g/l
Residual sugars: 36.82 mg/l
Ideal serving temperature: 6° – 8° C
Suggested food pairings: desserts without cream or chocolate, canestrelli and leavened dough desserts in general. It is marvelously paired with the traditional Pontremoli “Amor” cake
It is obtained from the Pòllera grapes which are then dried for 100 days on reeds. The wine is characterized by an amber-pink colour, has both ethereal and fruity scents as well as strong residual sugar. A wine with intense and persistent spicy aromas that goes well with desserts with an accentuated flavor.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 1200 units of 0.375 liters
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 300 a.s.l.
Installation density: 9000 plants per hectare
Type of cultivation: Double guyot
Blend: Pòllera 100%
Vinification process: spontaneous drying of the grapes for about 90 days. Fermentation in white
Refinement in the bottle: 12 months
Alcohol content: 15% + residual sugar
Total acidity: 5.35 g/l
Residual sugars: 135.75 mg/l
Ideal serving temperature: 10° – 12° C
Suggested food pairings: desserts, even chocolate ones. It is marvelously paired with the classic “Pontremoli Spongata” cake
2018 was an extremely warm and dry year. The harvest took place as usual during the latter part of October. Luckily it rained a little just before the harvest in mid Sepetmber. The grapes benefited enormously from this event and achieved exceptional over-ripening, often starting the withering process on the vine.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 5000 units
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 300 a.s.l.
Installation density: 9000 plants per hectare
Type of cultivation: Double guyot
Blend: Pòllera 60%, other grapes 40%
Vinification process: in red with replacements and delestages
Refinement in the bottle: 12 months minimum
Ageing process: in tonneaux for at least 18 months
Alcohol content: 16%
Total acidity: 5,31 g/l
Residual sugars: 21 gr/l
Ideal serving temperature: 16° – 18° C
Suggested food pairings: grilled white or red meats, medium-aged cheeses
2018 was an extremely warm and dry year. The harvest took place as usual during the latter part of October. Luckily it rained a little just before the harvest in mid Sepetmber. The grapes benefited enormously from this event and achieved exceptional over-ripening, often starting the withering process on the vine. “Otto Ottobre’s” traditional trademark characteristics, to such an extent though that this particular vintage has been renamed “Super Otto Ottobre”.
Geographic area of production: Hills of Lunigiana
Number of bottles produced: 4500 units (also magnum of 1,5 lt)
Soil type: clayey soil characterized by a strong texture
Exposure: south, south / west
Average altitude of the vineyards: 300 a.s.l.
Installation density: 9000 plants per hectare
Type of cultivation: Double guyot
Blend: Durella 60%, other grapes 40%
Vinification process: skin maceration for 72 hours with controlled temperature, vinified in white
Refinement in the bottle: 8 months
Alcohol content: 15%
Total acidity: 5,31 g/l
Residual sugars: <0,002 mg/l
Ideal serving temperature: 10° – 12° C
Suggested food pairings: typical appetizers, savory pies, testaroli with pesto, rolls stuffed with vegetables, white meat, fish and shellfish.
