A summer of BOTTLES with VINOVE SALES!!!
VINOVE' SALES!!
TheRossese di Dolceacqua Superiore Luvaira doc from Tenuta Anfossoit's awineRedproduced byrossese grapescoming exclusively from the parcel ofLuvaira, one of thecrumorefamousfrom theAnfosso estate, in San Biagio della Cima (IM), located at the end of the hill where the sun exposure is total and the influences of the sea breezes are not directly perceived.
Awinecreated only with theselectionof thegrapescoming fromplantmoreoldfrom 60 to 100 years of age, with yieldsgrapeper hectare of 40/50 quintals, decidedly low to guaranteevery highstandard.
Therosseseit is a wine that normally has acolora little moreI unload, tending togarnetand also this bottle ofRossese di Dolceacqua Superiore Luvaira doc from Tenuta Anfossois a red that plays oneleganceand on thefinesse. Not too muchtannic(scratchy), from the longechoMediterranean.
Interesting thing to know about thiswineis that to enhance theRossese grapeand the territory ofDolceacqua, some producers - including Alessandro Anfosso - have created onemappingto keep track ofhistoric vineyards, which today has been officially recognized by the specification as "nomerances".
Luvairais one of themost important.
Why is thePrinceof thevinestoLigurian red berry.UncorkabottleOfRosseseOfDolceacquaSuperiorLuvairadocOfEstateAnfossoforamazewith aRedOflevelabsolutebut still little known.
Thewineperfectfordarein combinations: from the most tenacious meat to fish with tomato,Luvairain particular it is the embodiment ofwineMediterraneanable toconjugateeleganceAndfinesseof theperfumestogether withNotetypicalOfstainMediterranean,undergrowthAndsalinitymarina.
Luvairait's asipextraordinaryfinesse, awinefromuncorkalways when you havedesire for the Mediterranean, avoyageinbottle.
The Rossese di Dolceacqua is awineto combine with any dish of the Ligurian cuisine. If you want to go to thetraditionaltry it the stewed goat, but if you loveto hityour diners, uncork it with the fish.
A part of thegrapesinitial is not de-stemmed, in percentages that can vary according to vintage from 50% to 60%;fermentationonpeelsfor about 12/15 days at a constant temperature of 26 ° / 28 ° C.
12 months in steel tanks and 8 months of aging in bottle.
We are located in the extreme west of Liguria, in the first hilly area of Soldano, the first hinterland overlooking the Maritime Alps, where thevineyardsthey are allterracedand with a high average age.
The scenario is that of aLigurian amphitheaterformed on cliffs between mountains and sea with slopes that reach 60% in the phase delimited by dry stone walls.
Clayey with medium calcareous mixture.
