History and
Etymology
The Piedirosso also called Per'e Palummo, because the
original biotype to maturation has a red coloration of
the stem, such as to make it similar to a pigeon’s leg.
It is a wine typically Campanian or rather Parthenopean,
because it is found mainly in the volcanic areas of the
province of Naples. Mr. Hervè Lorin, an antiquarian of
wines, defined it thus: “Perfectly original, totally
forgotten and marvellously decadent, it is not only a
great wine but an authentic cru in the ancient manner”. |
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Technical Information |
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Type
Phlegraean Fields DOCWine
variety
Piedirosso 100%
Zone of production
Phlegraean Fields
Terrain
Clear – sandy |
System of cultivation
lrunner
systemProduction per hectare
70-
80 quintals
Period of vintage
first decade of October
Harvest
by hand |
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Vinification |
Technique pre-fermentation
more or
less long maceration with delestageFermentation
steel
Temperature of fermentation
22°-26° C
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Time
two weeks
Refinement
“sur lies” in steel for several months and
bottle
Alcoholic degree
12% |
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Sensory features |
Ruby red colour with purplish reflexes, to the
nose toasted, smoked hints, typical and
unmistakable of the wine dominate initially, but
slowly those of small wild red fruit, that
complete its aromatic picture, also emerge.
In
the mouth ample, pleasant, fresh and persistent,
young to drink young. |
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Gastronomic pairings |
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Excellent with happy and a light dishes, goes
well with stewed or barbecued, with other white
meat and with fresh cheeses. Drunk slightly cold
it goes very well with fish soup, stuffed squid,
octopus alla Luciana, octopus sautéed in the
frying pan and, in general, to the dishes of
more fatty and strong fish. |
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