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Lamezia Rosso DOC

The vine cultivation around the town of Lamezia Terme is very old, dating back to 2000 BC, when the Phoenicians introduced it along the coasts of Calabria. This Italian region never ripped out its vineyards and replanted them with international varieties, and most vintners still proudly feature indigenous grapes. This Lamezia Rosso indeed come from some of the oldest Statti vineyards of Gaglioppo, Greco Nero and Magliocco

Owner: Alberto and Antonio Statti
Website: www.statti.com
Winemaker: N. Colombo and V. Bambina (consultant)
Type: Red wine
Varietals: 40% Gaglioppo, 40% Greco Nero, 20% Magliocco

Vineyard Location: Lamezia DOC
Orientation: South
Elevation: 100 m a.s.l.
Vines Planted: 1999
Trellising: Espalier
Vines/Acre: 5500/Ha
Soil: Moderately loose - packed soil

After destemming, the must and the pulp undergo a maceration on the skins with frequent delestage. The fermentation takes place in stainless steel tanks for twelve days at the controlled temperature of 25 °C.

Aging Process
The wine ages in stainless - steel tanks of 75-150 hl for about six months and after bottling, for additional 2/4 months.

Tasting Notes
Color: Ruby red color with garnet reflections.
Bouquet: The nose is intense and complex, with dark notes of black cherry, plum, cocoa, tobacco, Indian ink and spices.
Flavor: The sip is very nice structured with an excellent balance between fruit, tannin, and acidity. Long pleasant finish of fruit and spices.
Pairings: Best with meat dishes, such as lamb, meat balls and steak, typical South Italian recipes with eggplants and peppers, semi-hard cheeses.

Alcohol Content: 13 % vol
Residual Sugar: 1.5 g/L
Serving Temperature: 16-­‐18ºC
Production: 45,000 bts