Vinessum – Grechetto Gentile On the Lees from the Bologna Hills
Vinessum is Oro di Diamanti’s organic Grechetto Gentile On the Lees, made from 100% Grechetto Gentile grapes grown in the Bologna Hills. Golden in color, it offers ripe fruit aromas and an intense, fruity palate.
The natural bottle fermentation creates a fine lees sediment, a hallmark of its authentic and artisanal character.
Type: Sparkling wine on the lees (Col Fondo / Sur Lie)
Grape Variety: 100% Grechetto Gentile
Bottle Size: 750 ml
Alcohol: 12% vol
Allergens: contains sulphites
Aging: bottle aging on the lees
Annual Production: 5,000 bottles
Serving Temperature: 8–10°C
Vinessum comes from vineyards located in Parco dell’Eremo di Tizzano, between Casalecchio di Reno and Zola Predosa. Farmed organically with biodynamic integration, the vines grow on medium-textured clay soils with North-West exposure, contributing to the wine’s freshness and aromatic richness.
The grapes are hand-harvested in small crates, softly pressed and fermented in stainless steel at controlled temperature. The wine is bottled and left to rest on the lees, naturally forming a sediment that enhances texture and character.
This traditional style preserves the most genuine expression of Grechetto Gentile, resulting in an unfiltered, rustic and vibrant wine.
Tasting Notes
• Color: golden yellow
• Aroma: ripe fruit
• Palate: fruity and intense
Food Pairing
Excellent with: appetizers, first courses (especially seafood dishes), traditional broth-based pasta, fresh cheeses.
Vineyard Origin
• Parco dell’Eremo di Tizzano – Bologna Hills
• Altitude: 220 m a.s.l.
• Exposure: North-West
• Soil: medium-textured clay
• Planting Year: 2007
• Density: 3,500 vines/ha
• Farming: organic with biodynamic integration
• Training System: Guyot
• Pruning: manual (80 cm cane renewal)
Vineyard practices: soil loosening, green manure using legumes and grasses, mulching, inter-row hoeing, manual suckering, shoot thinning and green pruning, all carried out by hand.
Vinificazione
• Manual harvest (early September)
• Small ventilated crates
• Soft pressing
• Fermentation in stainless steel at controlled temperature
• Bottling and long resting on the lees
• Natural lees sediment in every bottle
