Du Nemo – Rossese di Dolceacqua – Superiore Red wine is made from 97% Rossese grapes and 3% unidentified non-aromatic red grapes. Rossese in the Superiore version is the vineyard’s most exclusive red wine, which is produced from selected grapes that come from an old vineyard where old vines have been found, planted with the intention of giving a little more color to the wine. The wine is a tribute to the era when the same grapes were brought to the valley with donkeys and the grass was cut with a scythe. The grapes are grown in an old vineyard in Arcagna in the municipality of Dolceacqua with east/south-east exposure, at an altitude of 400 m above sea level. The vines are pruned like small trees (albero). The soil consists of a mixture of marl and sandy sediments. The grapes are harvested by hand at perfect ripeness and transported to the wine cellar. After de-stemming, they are gently pressed and the must ferments in a 22 hl wooden vat at 30° C. The must is fermented for 6-8 days with regular pumping over (delestage) to optimize the maceration. The must is then transferred into 500 liter French oak barrels to continue its slow maturation process.
Du Nemo – Rossese di Dolceacqua Superiore – Red
Oak barrel-aged Rossese Superiore with hints of raspberries, currants and wild donuts stands out. In addition, a very pleasant dose of spices.
Du Nemo – Rossese di Dolceacqua – Superiore Red wine is made from 97% Rossese grapes and 3% unidentified non-aromatic red grapes. Rossese in the Superiore version is the vineyard’s most exclusive red wine, which is produced from selected grapes that come from an old vineyard where old vines have been found, planted with the intention of giving a little more color to the wine. The wine is a tribute to the era when the same grapes were brought to the valley with donkeys and the grass was cut with a scythe. The grapes are grown in an old vineyard in Arcagna in the municipality of Dolceacqua with east/south-east exposure, at an altitude of 400 m above sea level. The vines are pruned like small trees (albero). The soil consists of a mixture of marl and sandy sediments. The grapes are harvested by hand at perfect ripeness and transported to the wine cellar. After de-stemming, they are gently pressed and the must ferments in a 22 hl wooden vat at 30° C. The must is fermented for 6-8 days with regular pumping over (delestage) to optimize the maceration. The must is then transferred into 500 liter French oak barrels to continue its slow maturation process.
23.4€
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