Pungirosa Castel del Monte DOCG

Pungirosa Castel del Monte DOCG

Taking advantage of the most modern winemaking practices, Rivera has succeeded in crafting a distinctive rosé that reflects the unique characteristics of the Bombino Nero grape, a variety that is so peculiar to the Castel del Monte area and so suitable to rosé wine production to have deserved, the only one in Italy, the D.O.C.G. status.. Our Pungirosa is a crisp, refreshing rosé bursting with flavor, with a forward, vivacious fruitiness that makes it a great companion to most dishes. Enjoy it also as a wonderfully appealing aperitif.
VARIETIES: 100% Bombino Nero
WINE MAKING: Harvest time is the first week of October. The skins are kept in contact with the juice for 22-24 hours at 5-6 °C in stainless steel vats in order to extract only the most delicate aromas. The must is drained off without pressing and continues fermenting at 18-20°C for 12-14 days.
AGEING: The wine is ready for release after a few months of ageing first in stainless steel vats and then in the bottle.
ANALYTICAL DATA: Alcohol: 12%, Total acidity: 5.80 g/l, pH: 3.20, Residual sugar: 2.8 g/l, Total S02: 80 mg/l
VARIETAL BOMBINO NERO: A red grape variety grown exclusively in this area. It is not suitable for producing a full red wine because of its thin skin, the uneven ripening of its bunches, and the grape’s high juice content. It produces lovely rosé wines, however, very fresh and fruity. This unique grape allows the winemaker to vinify the natural free-run juice, without any pressing.
PRODUCTION AREA: Mugia hills in the northern part of Castel del Monte D.O.C.G. area.
VINEYARDS: 25-30 years old head trained vineyard planted on the rocky Murgia hills at an altitude of 320 metres. Yield is 100-110 quintals per hectare.
TASTING NOTES: Purple-flecked onion skin colour; delicate bouquet with notes of rose, cherry and sage; crisp yet smooth palate, well balanced, with a subtle vein of acidity; lengthy, juicy finish.
RECOMMENDED WITH: An ideal aperitif, perfectly complements seafood appetizers and pastas as well as fish and poultry. Serve at 10-12 °C.