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I vini di Rinaldini - Moro | Uglygrapes

Rinaldini - Moro

Ruby red with violet hues. Fruit, spice. Full-bodied, warm, fresh.

Vigna del Picchio is vinified with Lambrusco Maestri grapes and Ancellotta grapes. The grapes are harvested late and then fermented for a long time in steel. Aging takes place in oak barrels in the dark underground cellar for three years and an additional year in the bottle.
Lambrusco Maestri takes its name from Villa Maestri, which is located near San Pancrazio near Parma, the area where this grape variety is thought to have originated. It was probably already known in the 19th century but was not documented until 1900. It is the Lambrusco variety with the best adaptability and grows most near Reggio Emilia and has abundant and consistent production. According to molecular analysis, Lambrusco Maestri is a parent of the Fontana grape variety. The Ancellotta grape variety owes its name to the Lancellotti family and Tommasino Lancellotti, who propagated this variety during the 14th and 15th centuries. It grows mainly in flat vineyards, mainly near Reggio Emilia. It is characterized by a medium-sized pyramidal cluster with round berries with a thick, dark-colored skin; wind- and drought-resistant, it is susceptible to spring frost and powdery mildew.

Vigna del Picchio is vinified with Lambrusco Maestri grapes and Ancellotta grapes. The grapes are harvested late and then fermented for a long time in steel. Aging takes place in oak barrels in the dark underground cellar for three years and an additional year in the bottle.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged for 3 years in oak barrels, then in bottle for 1 year.
<label>Sulfur dioxide:</label>na

Rosso dell'Emilia Igt

Lambrusco Maestri

Ancellotta

Barrique

Bottiglia

Appennino Reggiano-Parmense

Emilia Romagna

Montecchio Emilia

Vigneti Rinaldini Moro

Italia

Bright garnet red. Spices, licorice, chocolate, leather, fruit under spirits. Warm, intense, tannic.

Moro del Moro is the result of experiments lasting more than a decade. Lambrusco Grasparossa and Ancellotta grapes are selected and then placed on trellises in fruit lofts where they are dried. Fermentation in stainless steel takes place during the winter months, and the wine is moved to French oak barriques where it is aged for three years before bottling, where it ages further for one year. Lambrusco Grasparossa is a grape variety that grows mainly in the Castelvetro area, the town where this variety was born and was first described in 1867. It is considered the highest quality variety of Lambrusco due to its ability to ripen even at low temperatures. It is the only Lambrusco variety that grows well on hilly terrain. The Ancellotta grape variety owes its name to the Lancellotti family and Tommasino Lancellotti, who propagated this variety during the 14th and 15th centuries. It grows mainly in flat vineyards, mainly near Reggio Emilia. It is characterized by a medium-sized pyramidal cluster with round berries with a thick, dark-colored skin; wind- and drought-resistant, it is susceptible to spring frost and powdery mildew.


Moro del Moro is the result of experiments lasting more than a decade. Lambrusco Grasparossa and Ancellotta grapes are selected and then placed on trellises in fruit lofts where they are dried. During the winter months fermentation takes place in stainless steel, and the wine is moved to French oak barriques where it ages for three years before bottling, where it ages further for one year.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of selected clusters on trellises. Fermentation in stainless steel. Aged in French oak barrels for 3 years, then 1 year in bottle.
<label>Sulfur dioxide:</label>na

Lambrusco Grasparossa

Ruby red. Red fruits and flowers. Full, fresh and fruity..

Rinaldini winery's Lambrusco dell'Emilia Amabile Igt is made from different grape varieties that grow on alluvial soils and find ideal conditions for perfect, harmonious growth. Fermentation takes place in steel at a controlled temperature, using selected yeasts.

<label>Soil:</label> Alluvial mixed gravel
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>15.5 ha
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>90 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Cold submerged cap skin contact maceration for two to three days. Using a soft press, the flower must is separated, then filtered and kept in steel tanks at 0 degrees for several months.
<label>Sulfur dioxide:</label>na

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'Vigna del Picchio' Rosso dell'Emilia Igt

'Moro del Moro' Rosso dell'Emilia Igt

Lambrusco dell'Emilia Amabile Igt