TERRE DEGLI OSCI

INDICAZIONE GEOGRAFICA PROTETTA

ANALITICAL DATA

Alcohol (% vol): 13 / Sugars: dry / Vintage: 2018
Grape variety: Cabernet Sauvignon 70%, Merlot 30%.
Name: Rosso Terre degli Osci IGP.
Type of land: Limestone/clayey, medium hill 400 meters above sea level.
Breeding system: Spurred cordon.
Methods of defence: Organic, integrated pest control with controlled environmental impact.
Harvest time: First and second decade of September.
Collection mode: Manual.
Vinification: Fermentation takes place with maceration of the skins at controlled temperature (+10° to + 28° C), in stainless steel tanks. Great attention is paid during vinification to dominate the richness and intensity of flavour of the Cabernet Sauvignon and Merlot grapes. Frequent pumping over is carried out, for a period of about 15/18 days, in order to extract colours and aromas from the skins. Then the racking takes place
Ageing: The maturation takes place for at least 2 months in stainless steel tanks. It stays in oak tonneaux from 4 to 12 months. The bottled wine is stored in temperature-controlled rooms for at least four months.

SENSORIAL ANALYSIS

Color: Intense ruby red.
Bouquet: Intense and complex, with a bouquet of plum, blackcurrant, hints of pink pepper, cloves and dried fruit; it also has hints of violet.
Taste: Wide, with characteristic herbaceous hints of green pepper, intense and persistent. Dry, warm, full-bodied, pleasantly tannic and harmonic.
Matching: Roast meat, mature cheeses, meat stews.
Serving temperature: 18 – 20 °C.

TERRE DEGLI OSCI

INDICAZIONE GEOGRAFICA PROTETTA

ANALITICAL DATA

Alcohol (% vol): 13 / Sugars: dry / Vintage: 2018
Grape variety: Cabernet Sauvignon 70%, Merlot 30%.
Name: Rosso Terre degli Osci IGP.
Type of land: Limestone/clayey, medium hill 400 meters above sea level.
Breeding system: Spurred cordon.
Methods of defence: Organic, integrated pest control with controlled environmental impact.
Harvest time: First and second decade of September.
Collection mode: Manual.
Vinification: Fermentation takes place with maceration of the skins at controlled temperature (+10° to + 28° C), in stainless steel tanks. Great attention is paid during vinification to dominate the richness and intensity of flavour of the Cabernet Sauvignon and Merlot grapes. Frequent pumping over is carried out, for a period of about 15/18 days, in order to extract colours and aromas from the skins. Then the racking takes place
Ageing: The maturation takes place for at least 2 months in stainless steel tanks. It stays in oak tonneaux from 4 to 12 months. The bottled wine is stored in temperature-controlled rooms for at least four months.

SENSORIAL ANALYSIS

Color: Intense ruby red.
Bouquet: Intense and complex, with a bouquet of plum, blackcurrant, hints of pink pepper, cloves and dried fruit; it also has hints of violet.
Taste: Wide, with characteristic herbaceous hints of green pepper, intense and persistent. Dry, warm, full-bodied, pleasantly tannic and harmonic.
Matching: Roast meat, mature cheeses, meat stews.
Serving temperature: 18 – 20 °C.