Villa Venti
A Centesimino Anfora 2024
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| Denomination | IGT Rubicone |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Centesimino |
| Aging | (Kvevri) of terracotta. |
Description
Fruit on the nose, earth in the mouth. “A,” a red wine made from centesimino grapes fermented in a Georgia-style amphora (Kvevri), represents a historical and cultural project, and more specifically an exchange of practices and expertise between some Georgian producers and their Emilia-Romagna colleagues. Precisely because it is set solidly within the “furrow” of the practices and experience time long past, we selected for its name A, the first letter of the alphabet, which—just like winegrowing-- we pass on, from the depths of time, from generation to generation in the countries of the Mediterranean basin.
Producer
Villa Venti
From this winery
- Start up year: 2002
- Bottles produced: 18.000
- Hectares: 7
Villa Venti is an organic wine in the middle of a land of ancient vocation. At the end of the fifteenth century the Venetians dominate the land and maintain close ties with Roncofreddo and its territories. The ships of the Serenissima start
from Cesenatico with loads of olive oil and red wine, which, in the lagoon there was a large store. The sea trade routes with its leaves Villa Venti and vineyards, but do not forget to bring the breeze, salty flavors and pungent aromas of iodine.
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from Cesenatico with loads of olive oil and red wine, which, in the lagoon there was a large store. The sea trade routes with its leaves Villa Venti and vineyards, but do not forget to bring the breeze, salty flavors and pungent aromas of iodine.
Read more
Meat
Cheese
Pork
| Name | Villa Venti A Centesimino Anfora 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Rubicone IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Centesimino |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Villa Venti |
| Soil composition | Franks with Messinian sands and evolved red clays typical of the area. |
| Cultivation system | Alberelllo |
| Plants per hectare | 5300 |
| Yield per hectare | Kg. 0.8 for eatch plant. |
| Harvest | Made by hand, first week of October. |
| Wine making | Spontaneous fermentation and maceration in Georgian Amphora. |
| Aging | (Kvevri) of terracotta. |
| Allergens | Contains sulphites |