Podere Pradarolo Velius Rosso Asciutto 2013
Product Information
Country: Italy
Region: Emilia-Romagna
Grape variety: Barbera
Vintage: 2013
ABV: 13.50%
Closure: cork
Organic: Yes
Suitable for vegetarians: Yes
Suitable for vegans: Yes
Total SO2: 10 mg/l
£24.99 £17.99
It is ruby red with a touch of violet. Intense aromas of ripe red cherries, blackberries and blueberries. Full bodied, with ample ripe, red and black fruit flavours, and soft, well-integrated tannins. This wine comes from organic grapes and long skin macerations (more than 90 days). No added sulphite and use of natural yeast only. With its 10 mg/l of total SO2, this wine is one of the lowest sulphites wines on the UK market!
Description
Podere Pradarolo Velius Rosso Asciutto
Podere Pradarolo Velius Rosso Asciutto is a low sulphite red wine.
Intense aromas of ripe red cherries, blackberries and especially blueberries.
Full bodied, with ample ripe, red and black fruit flavours, and soft, well-integrated tannins.
Podere Pradarolo Velius Rosso Asciutto comes from organic grapes, long maceration (90 days).
No sulphur dioxide addition, use of native yeast only and no filtration.
The Pradarolo Farm is in the municipality of Varano de’ Melegari in the province of Parma.
The main body of the farm where you can find the vineyards, wine cellar and villa, is between 250 and 500 meters asl.
It is on the left bank of the river Ceno, where it forms a kind of natural amphitheatre fully exposed to the south.
One part is badlands and the rest is fodder and vineyard.
The Producer
The winemaking of the Podere Pradarolo Velius Rosso Asciutto has a complete absence of preservatives and additives.
This is possible only if you have available a fruit with excellent properties.
The very long macerations permit to obtain wine which is especially stable in time without using additives.
Above all they manage to extract from the fruit all the best that is contains: the color, fragrance, aroma, vitamins, polyphenols.
The first goal in the vineyards is especially to reach a good condition in the systems density, the pruning, the productivity and weed control.
This is why the preservation of the biodiversity is a key factor for obtaining a high quality in vine cropping.
This is the characteristic that allows the vine to be as independent as possible in development, also keeping a high level of organic matter regeneration in relation especially to the specific ecosystem in which it is.
Podere Pradarolo Velius Rosso Asciutto – Lowest Sulphite Red Wine by Hay Wines
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