Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
talk@vinitywinecompany.com

Muni Rosso

HomeMuni Rosso

Muni Rosso

Italian Regions, Producers, Wines

Muni Rosso is forward and fresh but remarkable. This lovely wine would be considered ‘natural’ in today’s lexicon, really, it is just made in the old way.

• All grapes are dry-farmed.

• No temperature control.

• Organic/Biodynamic/Equivalent.

• Total Sulphites: 36 mg/L

• This wine is fermented spontaneously.

• Unfined

• Unfiltered

Appellation: Veneto IGT, Lessinia

Style: Red, dry

Varietals: 30% Merlot, 30% Cabernet Sauvignon, 20% Corvina, 10% Rondinella, 10% Molinara

Certified Organic and Practicing Biodynamic

Wine Details:

Tasting Notes:
Color: Deep red.
Bouquet: Mineral, earth, sage, with traces of black pepper, which is then overtaken by ripe red and black fruits.
Taste: Strawberries, raspberries, blackberries, blueberries with pleasant tannins, rounded acids, slight herbal notes, and the finish is medium and very pleasing.
Alcohol: 12.5%.
Serving Temperature: 15/18° C (60-65º F).
Pairing: Cacio e Pepe, Linguini with Puttanesca sauce, simply-grilled pork, lamb or veal, duck dishes, charcuterie, patés, rillettes, salads (especially with chicken or bacon – think frisée with lardons – with pomegranate seeds, or berries like dried cherries or cranberries, and a crumble of goat cheese), fresh cheeses, light Brie, seared tuna, salmon, and Sushi.

Vinyard Notes:
Vineyards: A blend of fruit from three vineyards: Damini, Mangano, and Galore.
Elevation: 300-500 meters (980-1,650 feet) a.s.l. on a steep slopes.
Exposure: South/Southeast.
Soil: Argilo-calcareous.
Training: Simple Guyot and Veronese pergola. The majority of work is carried out by hand..
Average production per plant: 1500 gr.
Certification: Certified Organic and Practicing Biodynamic

Winemaking Notes:
Harvest time: The 1st week of October.
Vinification: Vinification and maceration for 20 days in neutral substrate vats.
Aging: 11 months in barrique and then in tonneaux of forth passage.
Bottling: July