Rossese di Dolceacqua Superiore Novanta 2016 - Tenuta Anfosso

Rossese di Dolceacqua Superiore Novanta 2016 - Tenuta Anfosso

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The "Rossese di Dolceacqua Superiore Novanta" wine is the Rossese that Alessandro Anfosso wanted to produce for the ninety years of his father Luciano, a beacon in both life and work. Everything was ready, everything already bottled, but fate sometimes makes petty jokes and dad Luciano left a few days before his birthday so he has never seen and tasted this wine that tastes of love and passion, dreams but, above all , smacks of family and very solid moral principles.

wine description

It comes from Rossese grapes grown in Soldano in the Poggio Pini vineyard, consisting of 18,000 square meters of vineyards of which about 6000 square meters are centenary; it is undoubtedly considered one of the most important Crus of Rossese Dolceacqua Doc. The exposure looks east and south, the land is positioned in bands with slopes of up to 60% and its structure varies from site to site. In the vineyard, thinning of the grapes is carried out on the plants with centenary vineyards for a total yield of 50 ql per hectare.

tasting notes

Ruby red wine with dense arches and difficult precipitation. On the nose, it is spicy, fruity and toasted. Elegance is the greatest feature of this Rossese; the aromas are very intense and easy to distinguish such as blackberries, wild strawberries, mulberry, raisins, tobacco and white pepper. Softness, glycerin and alcohol predominate on the palate, supported, however, by a good freshness and a fair tannin and sapidity, with a characteristic bitter aftertaste, all tied in a pleasant harmonic thread.

aging capacity

Wine with good aging potential.

small tips

Taste it at a temperature of 16 ° -18 ° C combined with game, red meats, lamb, typical cuisine, cheeses.

Data sheet

Winery
Tenuta Anfosso
Denomination
DOC Rossese di Dolceacqua Superiore
Variety
100% Rossese
Nation
Italy
Production area
Soldano (IM)
Region
Liguria
Year
2016
Gradation
14,0%
Bottle
75 cl
In Vineyard
Limited use of any substance - Natural Wine
Vinification
Part of the initial grapes are not de-stemmed, in percentages that can vary according to vintage from 50% to 60%. Fermentation on the skins for about 12/15 days at a constant temperature of 26 ° / 28 ° C.
Yeast
Indigenous
Aging
12 months in steel tanks and 8 months of bottle aging.
Match with
Game, red meats, lamb, typical cuisine, cheeses.
Serving Temperature
Temperature 16°-18 °C.
Annual Bottles Produced
About 1000
Ideal consumption
From 2020 to 2032
Our judgment
92/100 Very Big Wine
Allergens
Sulphites

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