Rossetto – Corvagialla
The Rossetto di Corvagialla is a light and carefree wine made from red grapes. The grapes come from 10-year-old vineyards located on volcanic soil. After the manual harvest, the grapes are de-stemmed, and left to macerate on the skins for about three weeks. Aging for 6 months in oak barriques and 6 months in bottle.
Grapes: Red grapes.
Alcohol content: 13%.
Aging: 6 months in oak barriques and 6 months in the bottle.
Availability: In stock
Rossetto - Corvagialla
The Rossetto di Corvagialla is a light and carefree wine made from red grapes. The grapes come from 10-year-old vineyards located on volcanic soil. After the manual harvest, the grapes are de-stemmed, and macerated on the skins for about three weeks, with punching down or daily pumping over as needed. Aging for 6 months in oak barriques and 6 months in bottle.
We taste it at a temperature of 14/16 ° in tulipano glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.
It goes perfectly with first courses of vegetables, second courses of fish, semi-aged cheeses, to try with a sole baked.
The company Corvagialla is located in an area of the Lubrianese countryside, near the Bolsena lake on the border between Lazio and Umbria. Area of Etruscan origin with beautiful landscapes such as the Valle dei Calanchi on the slopes of Civita di Bagnoregio. Here the soils are of volcanic origin rich in iron and minerals, which make the wines fragrant. Corvagialla was born in 2007 around a small house surrounded by four hectares of vineyards planted with Sangiovese and Ciliegiolo for the reds, and Grechetto for the white. In addition to the vine we find olive trees, and then the vegetable garden, fruit trees, hens, geese, goats and donkeys in the company of dogs and cats. Corvagialla respects nature and practices agriculture that applies the principles of biodynamics. In the vineyard there is no use of herbicides, fertilizers and chemical treatments, and the harvest is done by hand with selection of each bunch. In the cellar, fermentation takes place spontaneously with only indigenous yeasts, no mechanical filtration system is used, and all the wines are without added sulfur.
|Production Area||Vino Rosso|
|Style of Wine||Medium bodied and scented|
|Aging||Aging in Barrels|
|Dimension||Bottle 0,75 L|
|Pairings||Cold cuts and Sausages, Appetizers, Appetizers, White meat, Crustaceans, Raw fish, Seafood, Fish, Main courses, Risotti, Sushi, Vegetable, Soups and broth|