Orsogna Vola Vole Winery Organic Merlot Rosé Sparkling Wine
TYPE OF WINE: Sparkling Merlot Rosé – Sparkling with the natural sugars of the grapes.
GRAPES: Merlot
ORIGIN OF THE VARIETY
Merlot is a black grape variety, whose name derives from the particular predilection that the blackbird has for its berries. Originally from the Gironde, it participates in the blending of some of the most prestigious wines in the world. Among the so-called "international" French vines, Merlot and Chardonnay are the most cultivated in the world, also thanks to their high adaptability.
SOIL
Medium texture – calcareous
GROWING AREA
Orsogna 440m above sea level – 16 km from the Adriatic Sea and 16 km from the Maiella.
IN THE VINEYARD
CULTIVATION METHOD
BIO Cantina Orsogna's commitment is to improve the fertility of the soil of its vineyards and the biological quality of the air and water, control parasites with biological methods and introduce native and nectariferous species.
This attention to the protection of biodiversity is attested, in addition to the Organic certification, also by the BIODIVERSITY FRIEND, the international biodiversity certification standard owned by the WBA Onlus.
FORM OF BREEDING
Cultivated in "huts" (Abruzzo awning or pergola), the training method that most of all restores the vine to its natural vegetative development. In the "huts", on a horizontal wire roof, the vine grows harmoniously and naturally and the leaves take in the wind and sun. Form of cultivation that cannot be mechanized and therefore linked to the manual skills and experience of the winemaker. The cultivation of the vine in "huts" will persist as long as the small peasant property survives.
YEASTS SELECTED IN THE BIODIVERSITY OF AGROECOSYSTEMS
CHERRY POLLEN YEASTS
For millennia, wine fermentation took place spontaneously, triggered by the yeasts naturally present on the grape skins, the so-called indigenous yeasts. BIO Cantina Orsogna, always in search of biodiversity also in microbiology, has taken into consideration its agroecosystems as a yeast selection basin. In this selection process, mead (also called hydromiele or honey wine), the first drink in the world based on water and honey which has fermented spontaneously for 20,000 years, has aroused much curiosity. For this reason, BIO Cantina Orsogna has successfully searched for and selected yeasts in the pollen of the hives of its agroecosystems, positioned near plants such as Hawthorn, Chestnut, Blackberry, Cherry, Sulla and Clover.
The Merlot wine was fermented with selected yeasts on cherry pollen.
FERMENTATION AND RE-FERMENTATION OF VOLA VOLÉ PASSERINA SPARKLING WINE
For more than 10 years, BIO Cantina Orsogna has been re-fermenting its bubbles without using sugars (sucrose), the second fermentation is entrusted to the natural sugars of the grapes which give the bubbles maximum naturalness and territoriality.
Replacing sucrose with must also improves the finesse, creaminess and faithfulness to the grape variety of the sparkling or sparkling wine.
Sparkling without adding sucrose is suitable for hot areas where the grapes reach an excellent level of ripeness while it is impractical in cold areas where the grapes ripen less.
In the warm areas of central and southern Italy, sparkling wine with its natural sugars avoids harvesting immature grapes.
The maturation of the sparkling wine in the autoclave takes place "sur-lie" or on its own yeasts. The wines produced through this method are endowed with a pleasant, non-aggressive foam, with primary and secondary aromas that mix with those given to the yeasts, during the long contact with the wine.
SPARKLING VOLA VOLÉ MERLOT ROSE
GRAPES with a sugar content of approximately 210 g/l (equal to 12.6% vol. potential alcohol)
FERMENTATION Cherry yeasts are used which ferment until at 20 g/lt of residual sugar the process is stopped by refrigeration (4°C). The residual sugar will be used for the second fermentation in the subsequent refermentation.
REFERMENTATION in autoclave and second fermentation with cherry yeast with production of a sparkling wine of 12% vol. and 10 g/lt residual sugars and 2.5 Atm pressure.
VIEW Brilliant, intense pink color with violet reflections.
NOSE mainly fruity notes where blackberry, raspberry and black cherry are found.
TASTE drinkable with light residual sugar, but well balanced by the acid note that gives it freshness.
GASTRONOMIC COMBINATION light and pleasant sparkling wine. It is enjoyed as an aperitif, but also combined with a platter of mixed cured meats and cold cuts.
SERVING TEMPERATURE 6-8°C
