Brucisco Rosso by winemaker Marco Merli is produced from Cabernet Sauvignon and Merlot grapes. It is vinified using whole berries without stems for 15 days, fermenting in small PVC containers, and then completing the fermentation in concrete tanks. The wine undergoes one more transfer before bottling, which takes place approximately three years after the harvest.
Serving temperature | 16° – 18° C |
---|---|
Origin | Casa del Diavolo – Perugia – Umbria |
Soil | clay, limestone |
Altitude | 300 meters above sea level |
Training system | Guyot |
Harvest | First week of September for Merlot, first week of October for Cabernet |
Plant density | 3200 vines/ha |
Vinification | fermentation and maceration with whole clusters |
Aging | 36 months in concrete tanks |