The Centenary vines of VINUPETRA – Etna Rosso
INFORMATION
Number of vines: 1,350
Number of vines (approx..): 1,300
Area of plot in hectares (approx.): 0.15
Vine density per hectare: 10,000
Vineyard year: Over one hundred years old, many ungrafted
Vineyard training: Alberello Etneo with chestnut posts
Kg of selected grapes produced on average per hectare: 1,150
Litres of wine produced on average per hectare: 800
Number of 0.75L bottles total produced on average: 1,000
Harvest: second half of October
Winemaking: Crushing of the grapes of which 30% with the stalks. Maceration on the skins for no less than 15 days in wooden casks
Yeast: autochthonous yeasts for Etnean Palmento
Duration of alcoholic fermentation: 10 days
Duration of refinement: in casks/barrels, 225L and 500L for 12-18 months and in the bottle for at least 1 year
Filtration: only during bottling
Clarification: natural settling
Racking: 5 times
Addition of sulphur dioxide: in small doses before fermentation and bottling
Average alcohol content: 14%
Average total acidity: 6.2 g/l
Average pH: 3.35
Total sulphur in the newly bottled wine on average: 50 mg/l
Bottling: in May of the second year following the harvest
First Production Year: 2006 and later in 2016
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VINEYARD MAP
The Vineyard is as the crow flies:
15 Km from the Central Crater of Mt. Etna and Km 20 from the Ionian Sea.
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Average yearly rainfall: 800 mm
Soil: volcanic, characterized by a lava patch covering a large area. There are “outcrops” of Lava and pyroclasticis with degraded surface morphology” (Mongibello Antico-Mongibello Recente) (Geological Map of Mt. Etna, CNR 1979), where paedogenetic processes, favoured by low and flat morphology, have generated an average deep soil rich in small and medium-sized volcanic stones that cover most of the land.