Classification: Campania I.G.P.
Grape varietal: BARBERA 48-45 %
PRIMITIVO 42-47 %
PIEDIROSSO 10-8 %
rootstock: 420 A / S04 / 1103 P
Production area: COFANARI / CAMPANTUONO / PIETRASBIRRI
Vineyard age: PRIMITIVO : average 30 years
BARBERA : average 45 years
PIEDIROSSO : average 45 years
Vines per hectare: 5000 / ha
Training system: 2.30 x 0.90 barbera on new systems
1.90 x 0.80 barbera on ancient systems
2.00 x 0.80 primitivo and piedirosso
Training: Guyot espalier
Soil type: Foothills.
Clay/limestone with rich skeletal components, clays and alluvial sediments.
Altitude: 100 / 140 meters s.l.
Processing: Manual. No chemical weeding.
Treatments: Conversion to organic
Fertilization: green manure
Harvest period: Early September
Manual grape harvesting in 18 kg boxes. Careful selection of bunches
Yield per hectare / Result per hectare: 4,5 tons Ha/vino: 60% primitivo
50 tons Ha/vino: 60% barbera
40 tons Ha/vino: 60% piedirosso
Vinification: Manual sorting of grapes.
Subsequent pressing soft destemming. Fermentation in steel at a controlled temperature for 15 days.
Maturation: Steel
Bottling: After about 10 months.
Unfiltered.
Aging: 2 months in bottle
Annual production: 3460 750 ML

Category

Description

Color: intense ruby red
Aroma: small red fruits, spices
Gusto: balanced, full, fine
Service temperature: 17/18 C°

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