{"id":1416,"date":"2023-10-17T11:01:40","date_gmt":"2023-10-17T11:01:40","guid":{"rendered":"https:\/\/www.terredipietra.it\/red-gypsy\/"},"modified":"2024-06-14T06:51:03","modified_gmt":"2024-06-14T06:51:03","slug":"gypsy-red","status":"publish","type":"page","link":"https:\/\/www.terredipietra.it\/en\/gypsy-red\/","title":{"rendered":"Gypsy Red"},"content":{"rendered":"\t\t
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Gypsy Red <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Red wine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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GRAPES AND PRODUCTION<\/strong>:
Corvina 70% – Rondinella 30% – <\/span>600 bottles<\/span><\/p>

AREA AND LAND:<\/strong><\/p>

Vineyard in the locality of Panego, municipality of Negrar, <\/span>located at 600 meters above sea level with southwest exposure, <\/span>mixed clay soil with clay veins and rich in stone.<\/span><\/p>

WINE TRAINING AND HARVESTING:<\/strong><\/p>

Guyot, 2018 planting. <\/span>Harvest first decade of October, <\/span>with manual harvest. <\/span>Yield 50 q.li\/ha<\/span><\/p>

VINIFICATION AND AGING:<\/strong><\/p>

Spontaneous fermentation in vats in contact with oxygen for 12 to 15 days, plus further maceration for another 15 days. <\/span>Aging 9 months in steel and 9 months in bottle. <\/span>Sulfurous less than 30 mg\/lt<\/span><\/p>

ALCOHOL CONTENT AND PAIRINGS:<\/strong><\/p>

11.50% vol.<\/span><\/p>

Ideal with white meats such as veal tenderloin, mixed roasts and boiled meats, cured meats or fatty fish dishes, and fresh or medium-aged cheeses. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Azienda Agricola TERRE DI PIETRA<\/strong>

Via Arcandola 4,
37036 San Martino Buon Albergo – VR
Tel.<\/strong>: +39 328 084 9020
Email: <\/strong>rosson@terredipietra.it<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gypsy Red Red wine Download data sheet GRAPES AND PRODUCTION:Corvina 70% – Rondinella 30% – 600 bottles AREA AND LAND: Vineyard in the locality of Panego, municipality of Negrar, located at 600 meters above sea level with southwest exposure, mixed clay soil with clay veins and rich in stone. WINE TRAINING AND HARVESTING: Guyot, 2018 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-1416","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/pages\/1416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/comments?post=1416"}],"version-history":[{"count":10,"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/pages\/1416\/revisions"}],"predecessor-version":[{"id":1725,"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/pages\/1416\/revisions\/1725"}],"wp:attachment":[{"href":"https:\/\/www.terredipietra.it\/en\/wp-json\/wp\/v2\/media?parent=1416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}