![\"\"](\"http:\/\/vinosseur.com\/wp-content\/uploads\/2012\/03\/2012-03-02_0918.jpg\" "\\"2012-03-02_0918\\"")
<\/a><\/p>\nThe Moscato Rosa vine has an\u00a0ancient\u00a0 history dating back to the \u00a0Austro-Hungarian Empire here in Friuli, hence the clever name on the label. Fulvio Bressan’s<\/a> family have always had this small (1 HA) vineyard, and Fulvio’s father used to make a sweet wine from the vine, the\u00a0traditional\u00a0vinification method for this grape. \u00a0A rather rich history for this\u00a0rather difficult little vineyard.<\/p>\n The vineyard had an extremely low yield of about 1500 liters in 2009 for the 1 HA, that’s about 2000 bottles. And that was in a good\u00a0year. \u00a0Bressan picks the grapes late to insure ripeness, which is tricky since this grape has a high level of “colatura” or risk of falling off the vine when ripe. But still he waits to pick the grapes late so that they are dry like sultana’s, adding to the risk that botrytis cinerea (noble rot) will set in, which is not desired here. \u00a0Add these risks together and you \u00a0have the\u00a0elements\u00a0of total vintage loss, which is what happened \u00a0in the previous 7 vintages! Also no wine was made in 2010 and the 2011 is still in tank fermenting<\/p>\n After the manual harvest, the grapes were pressed and de-stalked. Maceration was for 3 days, fermentation was spontaneous thanks to the ambient yeasts present on the bunches. Alcoholic fermentation lasted for about 4 weeks, followed by an induced (by a small increase in temperature) malolactic fermentation. \u00a0The wine was then racked and left on the fine lees in stainless steel for two years, giving the grape the chance to show its elegance and personality. The wine was then bottled without filtration. The wine then continued for a bit longer for some bottle maturation. \u00a0Total alcohol is 13.20% and total acidity is a fresh 6,38 g\/l.<\/p>\n Click here<\/a> for some nerdy information for those who care.<\/p>\n