VINUPETRA – Etna Rosso DOC
INFORMATION
Number of vines (approx..): 3,800
Area of plot in hectares (approx.): 0.38
Vine density per hectare: 10,000
Vineyard year: Over one hundred years old with a part replanted in 2005
Vineyard training: Alberello Etneo with chestnut posts
Kg of selected grapes produced on average per hectare: 9,000
Litres of wine produced on average per hectare: 6,000
Number of 0.75L bottles total produced on average: 3,100
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 2500L wooden casks
Yeast: autochtonous yeast in pied de cuve
Duration of alcoholic fermentation: 10 days
Duration of refinement: in casks/barrels, 225L and 500L for 12 months
Filtration: only during bottling
Clarification: natural settling
Racking: 6 times
Addition of sulphur dioxide: in small doses before fermentation and bottling
Average alcohol content: 13.5%
Average total acidity: 6.5 g/l
Average pH: 3.35
Total sulphur in the newly bottled wine on average: 60 mg/l
Bottling: in May of the second year following the harvest
First Production Year: 2001
DOWNLOAD
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.
Open Google Maps
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.
