PAPIANO DI PAPIANO

Technical card 

 

It’s an original blend of Merlot, Sangiovese and  autochthonous biotypes of Romagna.

This wine is a new interpretation of the grapes of our vineyard, which grow on the highlands well exposed to the sun.

Classification: IGT Forli Rosso
Grapes: Merlot 60%; Sangiovese and autochthonous 40%
First year of production: 2001
Ground: sandstone with intrusions of clay; 400 m msl
Vineyard: planted in 1980 and 2001; raised in sapling and spurred cordon with 6.600 plants per hectare
Yield – hectar: 1,0 Kg/plant equal to 65 Ql/ha
Fermentation: in sless tanks with controlled temperature; maceration with skins: minimum 30 days; malolactic in wooden barrels
Refinement: 12 months in barrique of french wood (40% new barrique) and minimum 12 months in bottles
Bottles produced: 6.000 of 750 ml; 300 magnum; 50 double magnum