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Castelzola rosso

The history

of Bologna’s


“This Barbera is born after years of dedication and testing in cooperation with the Experimental Institute for Viticulture of Gorizia, this uniquely elegant and velvety wine holds the history of Bologna’s viticulture.”

Technical sheet

Colli Bolognesi Barbera DOC

Soil: pseudo-clayey, red Mediterranean soil
Production area: vineyards owned by the wine farm located in the municipality of Zola Predosa Ponte Ronca, Colli Bolognesi DOC
Grape harvesting method: hand-harvesting in 25 kg crates
Harvesting time: 18th September, second harvest
Winemaking: Soft crushing and destemming, 10% bleeding-off. Daily pumping-over for the whole maceration time. Maceration and fermentation at the temperature of 25/28°C for 15 days. Malolactic fermentation in concrete vat. Ageing in non-toasted and medium-toasted French oak barrels for 18 months
Grape variety: small Barbera – Merlot
Vine training system: Counter-espalier with 3500-4500 plants/ha East/West exposure Year of planting 1999-2003
GRAPES Production per hectare: 5 ton/ha
Bottle: Bordeaux
Size: 75 cl bottle
Closure system: nitrogen injection by isobaric system and use of whole natural cork
Alcohol: 14% Vol
Serving temperature: 18°C
Bar pressure: –
Dry extract: 28 gr/l
Total sulphur dioxide: 102 mg/l
Sugars: 1.6 gr/l
Bottles produced: 1700 of this 2010 batch, 35 of Magnum size