Rosso Frizzante Rio Mora - Emilio Montesissa

Rosso Frizzante Rio Mora - Emilio Montesissa

It is a sparkling red wine produced with a blend of red grapes. The grapes come from vineyards located on clayey and sandy soils and are reared with the Piacentina Guyot system. The grapes are harvested manually in small boxes. After crushing, the must is left to macerate with the skins for at least 15 days depending on the year. After refining on its own fine lees, in spring it is bottled without filtration, where the fermentation of the residual sugars of the first fermentation is completed, thus becoming sparkling. The "Rio Mora" is ruby ​​red in color, with a persistent effervescence. Intense aromas of red fruits can be perceived on the nose. On the palate it is intense, dry, with a good acidity and tannic intensity, with a tickling effervescence.

Service

We taste it at a temperature of 8/10° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Ideal as an aperitif, with first courses, main courses of meat, to try with a cotechino and polenta.

Cellar: Emilio Montesissa

The Azienda Agricola Montesissa Emilio is located in Rezzano, in the Colli Piacentini. For three generations the Montesissa family has been cultivating land located in the Val Chero hills, naturally respecting nature and biological cycles with love, in order to protect the environment. Today it is led by Elisabetta Montesissa who has decided to follow the same company philosophy aimed at preserving nature and the environment. The cultivated vineyards are typical of Piacenza, such as Malvasia di Candia, Ortugo, Barbera and Croatina, and the traditional Guyot alla Piacentina is the breeding method. The vines are pruned in February, leaving one or two short shoots according to the variety and the soil, with the aim of reducing the yield per hectare and increasing the quality of the few bunches produced by stock. Once fully ripe, the grapes are harvested by hand in small crates and gently pressed, leaving all its natural components to the wine, thus giving rise to full-bodied and harmonious wines. The works in the cellar provide spontaneous fermentation without the addition of selected yeasts, vinification in steel tanks, and only pumping over and decanting, without the use of chemicals. All the wines are bottled in spring, so they start again to refer to giving origin to typical and traditional sparkling wines of the Piacenza area, with a strong identity character.