Dogana 21 - Forlì IGT Rosso

Classification: I.G.T. Forlì Rosso
Grape: Alicante 40%, Syrah 30%, Merlot 30%
Alcohol: 13,5 % vol.
Sulphur Dioxide (total): 87 mg/l
Sulphur Dioxide (free) 27 mg/l
Volatile Acidity: 0,35 g/l
Acidity: 5,60 g/l
 
Vineyard Features
Production Area: Terra del Sole (Forlì - Cesena) – Italia
Altitude: 100\200 mets over the sea
Colour: Deep Red Ruby with intense garnet nails
Exposure: West – South West
Nose/Mouth: Dry, harmonic, rightly tannic, smooth and delicate
Training System: Guyot
Plants: 5.000 /ha
Harvest: handmade in 12 kgs baskets
Yeld: 8 tons/Ha
Soil: hilly, middle knead composed of limestone, clay, silicon and tuff
Working Process
Vinification:
Fruits stay on maceration and fermentation on the skins for 8 – 10 days, all in steel tanks at a controlled temperature with daily pumping over of the grapes and refinement in the end Malic/lactic fermantion is made in steel tanks
Refinement: 6 months in steel tank and 6 months in bottle
Temperature: 18°C.
Open at least one hour before of drinking
Any solids in the bottom are index of good health of the wine