Vagna Vineyard
Ossola Valleys DOC red
Red vinification: with maceration for 20 days, the temperatures vary from 26/30° C to facilitate the extraction of the colouring substance contained in the skins of the berries. Separation of the grape seeds on the fifth day to maintain the wine's soft tannins. Malolactic fermentation: in a natural way, at the end of alcoholic fermentation. Refinement in 15 HL Slavonian oak casks for 6 months, with a pause on the yeasts removed with the batonnage technique.
Pairings
It accompanies traditional dishes such as risottos, boiled meats and alpine cheeses.
Recommended serving temperature 18°C
| Name | Valli Ossolane DOC Rosso - Vigna Vagna vineyard |
| Color | Intense garnet red |
| Perfume | Persistent and fruity, with hints of cinnamon and ripe fruit |
| Taste | Vino abbastanza tannico e fresco, di buona struttura ed equilibrio, presenta tannini morbidi che rendono il vino più armonioso. Al retrogusto si ripresentano i sentori vinonsi profumo,persistente |
| Altitude | from 400 meters above sea level |
| Grape harvest time | ine September / early October |
| Orientation and exposure | East |
| Vine growing system | Guyot |
| Type of soil | frank sandy |
| Vineyards location | Vagna vineyard in Domodossola |
| Grapevines used | 50% Merlot 50% Prünent |
