Region: Emilia-Romagna Production Area: Colli Bolognesi
Grape Variety: Barbera, Cabernet Sauvignon, Cabernet Franc, Negretto, Sangiovese
Aging: Old concrete vats, clay amphora, stainless steel, old used oak
Soil: Clay and Limestone Altitude: 180 m a.s.l.
Aging Potential: 5 years
Serving Temperature: 58 to 63°F
Field blends are made from a mélange of different grapes grown together in the same field or vineyard, then picked and fermented at the same time. This ancient approach to winemaking was once the norm. Though less common today, the tradition lives on in certain wine regions. Federico Orsi uses this approach to showcase the potential of his vines. He uses a blend of local grapes such as Barbera, Negretto and Sangiovese together with international varieties such as Cabernet Sauvignon and Cabernet Franc that have made their home in Emilia- Romagna
Spontaneous fermentations in various vessels (botti, cement, qveri, stainless steel) with variable amount of skin contact. Whenever a batch is bottled, wine from each vessel is added to the perpetual tank, creating an ever-evolving, multi-vintage blend. S02 use depends highly on the sanitary state of the grapes. Some years none will be added, others other a couple grams per hectoliter will be added on the harvest, other times at bottling.
A rustic red wine that hearkens back to a most ancient period of Italian wine making. It has a rather fascinating combination of bright fruit, great acidity and an earthy, savory character from vintages which are now a decade old.
Available ONLY for pick up, delivery or shipping in California.