Regular price $380.00
Story of the wine:
The Gallo Giallo (Yellow Rooster) is a fascinating blend obtained from the union of two characterful white wines, each with its own history and personality. The first component of this union is derived from Famoso grapes, an indigenous Romagnolo variety of great interest with a highly aromatic profile. These grapes are hand-harvested from a young vineyard of about 10 years, located at the gates of Brisighella, at the foot of the last suggestive badlands. The vineyard, with northeast exposure and at an altitude of 100 meters above sea level, enjoys ideal conditions for the aromatic development of the grapes.
Once in the cellar, the Famoso grapes undergo white wine fermentation. After destemming, the berries are gently pressed with a wine press to extract only the free-run must, the most prized part. Fermentation occurs entirely naturally, entrusted exclusively to the indigenous yeasts present on the berries. Towards the end of this process, the wine is racked and stored in steel tanks until early December, when the first racking takes place.
The second protagonist of this blend is obtained from Trebbiano di Romagna grapes, also hand-picked to ensure careful selection of the product. These grapes come from a vineyard of about 45 years, located in Strada Casale at an altitude of 150 meters. In the cellar, after crushing, natural fermentation begins thanks to indigenous yeasts. The uniqueness of this process lies in the 20-day open-air maceration, which allows for the extraction of the right amount of pulp, giving body to the wine.
During the first 10 days of maceration, two pump-overs are performed daily, while in the remaining 10 days, static maceration is carried out. This technique helps avoid excessive extraction of lees and prevent wine oxidation.
At the end of February, a second racking is performed to remove the few remaining gross lees. During racking operations, 2 grams of potassium metabisulfite are added each time to ensure product stability and avoid undesired oxidation.
The union of these two wines takes place in early December, creating a harmonious blend that encapsulates the unique characteristics of both grape varieties. The Yellow Rooster is finally bottled in mid-May and left to rest for the next 6 months, allowing the aromas to integrate and the wine to reach its full potential. The result is a white wine of great personality, expressing the richness and diversity of the Romagna territory
