Posca Rossa Vino Rosso Perpetuo - Orsi Vigneto San Vito

Posca Rossa Vino Rosso Perpetuo - Orsi Vigneto San Vito

La Posca Rossa is a wine made from red grapes made from perpetual vats. Fruit of almost monthly colmature of a perpetual tank started in 2008, harmony of various years, with a younger wine. The idea is to combine the mature characters of an older wine with the freshness, the fruity and the freshness of young wines. La Posca was a thirst-quenching drink from ancient Rome, obtained by mixing water and wine very common among the legionaries, the peasants and the people in general. It was said that he gave strength. The name wants to recall only the daily life of this wine and not its ancient composition. La Posca Rossa is obtained from spontaneous fermentation, without clarification or filtration. It comes in a glass of ruby ​​red color. Fruity nose of black currant and small red berries. On the palate it is juicy with fresh acidity.

Service

We taste it at a temperature of 16/18 ° in a tulip glass. Rosso Della Staffa is a wine to drink immediately but does not disdain to be aged a few years.

Pairings

It goes well with first courses based on tomato sauces, second courses of meat, to try with some cabbage rolls with sausage.

Winery: Orsi Vigneto San Vito

The Orsi Vigneto San Vito winery is located in the village of Oliveto, in Valsamoggia on the Bologna hills. This is a historic area for the production of wine in fact, have been found of the medieval inscriptions in the Abbey of Nonantola that testify the presence of excellent wines. The company has been active for more than 50 years, but it is only in 2005 with the arrival of Federico Orsi and his wife Carola who changes appearance and philosophy. The two believe a lot in the valorisation of the typical wines of the territory through biodynamic agriculture, the only one that allows to produce original wines, thanks to its ability to revitalize the soil and stimulate the plants and the vines. But the company's activity is not limited only to the production of wines but also to the vegetables that are sold to the loclai restaurants and to the breeding of a particular breed of pigs called Mora romagnola. The vines of Pignoletto, Barbera and Cabernet Sauvignon are not fertilized or irrigated, but only small amounts of sulfur and copper are used for protection. In the cellar, invasive oenological interventions are avoided, and fermentations are spontaneous without the use of selected yeasts, and no clarification or filtration is carried out on the wines. The wines of Orsi Vigneto San Vito are strongly expressive of terroir, distingubili and never standardized.