Emilio Primo Rosso
Wines and products
First wine to be produced by Terre del Marchesato new cellar in 2003, takes its name after Maurizio’s Grandfather who bought the company land in Bolgheri from Marquise Incisa della Rocchetta in 1954. Emilio Primo Rosso complies Bolgheri tradition in a ‘melange’ of a powerful Cabernet Sauvignon, round Merlot, elegant Syrah, thus creating an enveloping, balanced wine of remarkable personality.
First year of production: 2003
Variety: Cabernet Sauvignon 60%, Merlot 30% e Syrah 10%
Breeding system: cordone speronato singolo
Vinification: in tini d’acciaio
Refinement: 12 mesi in barrique di rovere francese
Alcohol: 13.5% Vol.
Temperature: 16° / 18° C
Annual production: 30.000 bottiglie
Formats: 375 ml – 750 ml – 1,5 lt. – 3 lt. – 6 lt. – 12 lt.
Color: crystal clear, intense ruby red colour with a nice density in the glass.
Scents: cabernet is immediately perceived at first smell, red fruits, vanilla, spices and pepper notes are sensed. A nice note of roasting and powdered coffee. There is a fresh note like the fruit of chinotto and tamarind.
Flavor: perfect alcoholic note in the mouth, very pleasant, not intrusive. Good acidity with a nice sapidity. Clear but velvety tannins. Excellent structure.
Ideal match: ravioli with meat sauce, tortelli, baked lasagna, boar in white / roe deer. Peposo, overcooked; side dish roast potatoes; cauliflower / flan leeks. Unripened or medium seasoned cheese.
Perfect dish: wild boar meat recepees with or without tomato sauce.
2018 vintage showed a cold winter with plenty of pouring rains. Unusually tepid April allowed a proper vegetative growth in all steps helped by a few seasonal raifalls.
Grape achieved a proper maturation. 2018 Vintage gave an amazing balance in the vineyard, faithfully savored in 2018 wines.
Harvest was started on September the 13th and completed on September the 30th.
Once again, 2017 Vintage proved to be very hot and dry, drought season, probably the most extreme so far. Warm and dry winter, only a few days in January were in the temperature average.
March already showed an unexpected and unusual heat which anticipated the bud break. April, still out of the average, brought a sudden cold with night frost danger in the vineyards, which thankfully did not affect us. Summer featured temperatures well above the average from the very beginning and the heat lasted till the end of August.
In these extreme terms, the impact on production would be large, but human work has not only an influence but makes a difference: we worked with practical solutions like emergency watering carried out with proper timing to mitigate the heat effect and avoiding our vines from being seriously water-stressed. Despite the extreme climate condition we picked a great quality grape in 2017 vintage and protected vines from insufficient water supply negative impact which would have shown its implications also in 2018 production.
Regular harvest was started on September the 1st, was completed at the beginning of October.
2016 set off with a mild-tempered winter, with plenty of rains which made a perfect reservoir for the grape during its following development. Great budding, flowering, flower setting.
Rains gave way to a warm, dry, without excesses summer. Daily and night temperatures widely ranged, supporting a proper and balanced ripening of the grape. Researching the phenolyc ripeness we decided to harvest later in the season compared to our standard average picking time, therefore starting on September the 18th and completing it by the end of the month.
2015 Vintage has been pretty positive, we experienced a rainy winter with fluctuating temperatures, from mild to very cold. Vines reached a perfect budding, proper flowering and growth during springtime thanks to favorable temperatures.
Summer was torrid and fully dry till the middle of August when finally rain brought a break thus enabling the grape to complete its growing cycle, getting to perfect maturation in a fresher climate. Middle August rain represented also a proper water reservoir lasting for the following month of September in which we were able to start and unhurriedly complete the harvest.
Grape handpicking started with excellent climate conditions in September on the 12th and ended in the first days of October.
2014 vintage has been unusual in the winter with rain and mild temperatures.
A very dry spring with mild temperatures allowed a normal vegetative development with regular flowering. Starting from the end of July including all August the climate has been unusual with low temperatures and frequent rain. This inappropriate climate has forced careful supervision of the vineyard with leaf stripping and grape thinning operations during all the month of August. Only thanks to this hard work we managed to achieve an excellent balance in the vineyard thus avoiding unexpected molds and taking the grapes in the cellar with the maximum quality.
From mid-September the weather changed with sunny and windy days that allowed us to carry out a calm and relaxed harvest. Unfortunately, due to these climatic events, we lost 25% of the production. Our harvest started on the 23rd of September and it finished on the 7th of October.
2013 vintage has been different from the previous as we had a mild but rainy winter that continued during spring causing a delay in the budding and consequently a non-regular and limited flowering. Therefore, due to these reasons, we didn’t green-prune.
Summersets off with average temperatures till mid-July, immediately after we had 36 C° peaks that dominated the central part of the season, causing a remarkable delay in the maturation of the grapes. This harvest has been, so far, the latest of all as we started the 23rd of September and we completed in mid-October.
2012 Vintage gave a start with a cold but not much rainy winter, followed by sunny springtime helping budding and flowering.
Summer was torrid, with extremely high temperatures in July and August and total lack of rain: we worked hard in the vineyard with targeted measures such as drip irrigation system through which we managed to obtain a proper growth and maturation of the grape.
At the end of August, the beginning of September some rain supported the maturation of the grape leading to a great harvest, which started on September the 11th and ended on September the 22nd.
We had a 2011 rainy winter with mild temperatures.
Springtime with warm, above the average, temperatures, made an early budding. Summer in the average in June and July, August showing hot temperature peaks in the second half of the month. September, sunny, windy and dry made a lovely balanced maturation and a good yield.
Harvest was intense, concentrated in a short time, started on September the 12th ended a few days after on the 26th.
Weather conditions highly helped the grape quality and production thus making 2011 vintage one of the best years in the decade.
Harvesting is done by hand in small crates, the bunches are selected first in the vineyard then on the sorting table in the cellar, then destemming and soft crushing.
Alcoholic fermentation takes place in steel vats at a controlled temperature between 24 ° / 26 ° C for a week, followed by a 5/10 days maceration which is essential to extraction of colours and aromas.
Refinement takes place in second passage French oak barriques in the barrel room at controlled temperature and humidity for about 12 months, during which malolactic fermentation is completed. At the end of the refinement the wine is bottled and in glass aging, it rests for 6 more months before being released on the market.
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