Il Vigliacco Spumante Brut Rosé, Valpolicella – 2019
- Vine Age: 26 years
- Soil: Dark, alluvial, and relatively light, with a high content of gravel.
- Elevation: 110 meters (361 feet) above sea level
- Density: 2,500 vines/hectare (1,012 vines/acre)
- Training: Double pergola with 18 buds per vine. Green cover between the rows.
It was definitely an anomalous year.
After the mild temperatures of February, March and April, where we thought everything was going well, there was a sharp drop in temperature in May. This not only slowed down the vegetative cycle, but partially compromised the flowering and relative yield quantity of the fruit.
Then in June, the torrid, midsummer heat began. This vegetative delay continued until the end of summer, which began abruptly and continued until the end of September. Harvesting began early in the beginning of September; only Oseleta was chosen in mid-October.
Full maturation was achieved in all cases without phenolic problems. The late development observed in the first part of the year was offset during the summer months. In particular, the second half of August was crucial for the components that determine the structure of the wines, in particular the accumulation of phenolic substances.
- Harvest Date(s): Mid-September
- Yields: 70 hl/ha (5.2 tons/acre)
Crushing and pressing of de-stemmed grapes. Cold maceration of the must for 48 hours in contact with the skins. Fermentation of the must for approximately 15 days at a controlled temperature of 14°C. Second fermentation in stainless steel tanks for 30 days, according to the Martinotti-Charmat process.
- Aging: The wine is left to mature in the bottle for 2 months before sale
- Varietal Composition: 100% Molinara
- Alcohol: 12.2%
- TA: 5.8 g/L
- p H: 3.2
- RS: 7 g/L
Bright rosé color. Fine and persistent perlage. Gently fruity bouquet with delicate scent of flowers. Fresh, dry and savory flavor.