East-facing vineyard, 200 meters above sea level
Soil: Asti sands, blue clays.
Organic cultivation, density of 4,000 vines per hectare. Guyot preparation with Simonit-Sirch method pruning. Crushing by destemming, spontaneous fermentation with indigenous yeasts and maceration for 3 days in separate tanks due to the different ripening period. No temperature control. When fermentation is complete, the two wines thus obtained are combined and are briefly left to rest in steel. The wine, unfiltered and naturally praised, is bottled with the addition of previously preserved must. With the favor of spring temperatures and indigenous yeasts present in the must, fermentation starts spontaneously. The residues of the same remain in the bottle and characterize this wine.
Rosé wine naturally refermented in the bottle (Pet-nat). Intense pink color, persistent, aromatic aroma with intense notes of fruit, light sapidity given by the particularity of the soil, balanced taste, fragrant with a note of the right acidity.
Ideal as an aperitif and to celebrate! Recommended temperature 10° - 12°C.
Alcohol 12.5%vol - Crown cap
Residual sugar 0.7 gr/L
Total acidity 6.5 gr/L
Total sulfur dioxide 13 mg/L
It contains unadded natural sulfites.
"The history of this company starts from afar, that is, since my father, out of pure passion planted his first vineyard of half a hectare in 1972, with the sole purpose of making some wine for himself and for friends. But the passion was so great that this reality has become work, and the vineyard has become the center of our lives. My childhood tastes like must, the sound of ticking scissors, the scent of grape flowers.
In 2010, after having had a few years of work experience elsewhere, I finally decided to transform my passion for the vineyard into work, increasing the company from the initial four hectares to the twelve of now!
On the road to change I found a life partner, Jacopo, who believed in my project to add a winery to this small reality, which was previously suited to the production of only grapes. Through his family experience I have had the opportunity to learn a lot and together we have traveled far and wide, you never pay enough to know, to know, to experiment. Today finally the biodifferent farm EMILIA PENNAC is a reality, but there is still a long way to go, still a lot to learn, this is stimulus and happiness for us!"
-Translated from https://www.emiliapennac.com