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| Azienda Vitivinicola Vanzini di A.M. P.P. Vanzini S.a.s. |
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 INFORMAZIONI ADDIZIONALI |
PAGINA NON PIù AGGIORNATA
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| INFORMAZIONI GENERALI |
| Titolare: |
Vanzini Antonio, Michela e Pier Paolo |
| Anno di fondazione: |
1890 |
| Enologo: |
Cesare Ferrari Pier Paolo Vanzini |
| Agronomo: |
Giuseppe Zatti |
| Responsabile marketing - pubbliche relazioni: |
Antonio Vanzini |
| Addetto accoglienza: |
Antonio Vanzini |
| Vendita diretta di vino al pubblico: |
SI |
| Bottiglie prodotte: |
600.000 |
| Numero di etichette: |
10 |
| Premi vinti: |
Pramaggiorecanesten open canesten gyno |
| Certificazioni: |
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| Superficie a vigneto: |
30 ha. Le giaciture dei terreni sono declive (pendenze < 20 %) per l'80 %, molto declive (pendenze > 20 %) per il 20 %bystolic coupon card bystolic free trial coupon azithromycin alkohol go azithromycin sandoz 500 mg |
| Acquisto uve da terzi: |
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E' possibile visitare l'azienda su prenotazione. Si effettuano degustazioni guidate
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 AGRONOMIA |
| Forma d'allevamento prevalente: |
Guyot a cordone speronato |
| Gestione del suolo: |
inerbimento tra le file e diserbo/lavorazione sulla fila e inerbimento totale |
| Concimazione: |
Esclusivamente con prodotti organici (pellettati, stallatico, composti, etc) e mediante sovesci |
| Potatura invernale: |
Solo manualmente |
| Selezione dei germogli: |
SI |
| Sfogliatura: |
SI |
| Diradamento dei grappoli: |
SI |
| Verifica del grado di maturazione: |
Mediante controllo analitico grado zuccherino, pH, acidità e mediante degustazione delle uve |
| Vendemmia: |
Manuale in cassette |
| Tempo di trasporto delle uve in cantina: |
Meno di 2 ore |
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 VINIFICAZIONE |
| Cernita selezione dei grappoli prima della vinificazione: |
SI |
| Vinificazione separata dei mosti / fiore - 1º scelta - 2º scelta: |
SI |
| Attuazione di tecniche di concentrazione dei mosti - se si quali: |
Mai |
| Fermentazione a temperatura controllata: |
SI |
| Utilizzo di lieviti selezionati: |
SI |
| Utilizzo di altri coadiuvanti chimici o fisici - eccetto il metabisolfito - e se si quali: |
SI, nutrienti lieviti |
| Fermentazione malolattica - se si come: |
SI, spontanea in acciaio inox |
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 STOCCAGGIO / IMBOTTIGLIAMENTO |
| Stoccaggio del vino in ambiente controllato - sotto azoto o controllo ossigeno: |
NO |
| Imbottigliamento con presaturazione con gas inerte: |
SI |
| Stoccaggio delle bottiglie in ambiente a temperatura e umidita controllate: |
SI |
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 SCHEDE DELLE ETICHETTE PRODOTTE |
| Bonarda dell'Oltrepò Pavese DOC |
  |
| Tipologia: |
Bonarda dell'Oltrepò Pavese frizzante DOC |
| Ultima annata |
2009 |
| Bottiglie: |
60.000 |
| Alcol: |
13 % |
| Vitigni |
Croatina, Barbera, Uva Rara |
| Resa per ettaro |
100 quintali |
| Ceppi per ettaro: |
4.000 - 5.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
80 |
| Residuo zuccherino (gr/l): |
14 |
| Note: |
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| OP Barbera dell'Oltrepò Pavese DOC |
 |
| Tipologia: |
Oltrepò Pavese Barbera DOC |
| Ultima annata |
2009 |
| Bottiglie: |
n.p. |
| Alcol: |
12,5 % |
| Vitigni |
Barbera 85 %, Croatina 15 % |
| Resa per ettaro |
100 quintali |
| Ceppi per ettaro: |
4.000 / 5.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
n.p. |
| Residuo zuccherino (gr/l): |
n.p. |
| Note: |
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| OP Barbera dell'Oltrepò Pavese DOC |
 |
| Tipologia: |
Oltrepò Pavese Barbera frizzante DOC |
| Ultima annata |
2009 |
| Bottiglie: |
n.p. |
| Alcol: |
12,5 % |
| Vitigni |
Barbera 85 %, Croatina 15 % |
| Resa per ettaro |
100 quintali |
| Ceppi per ettaro: |
4.000 / 5.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
n.p. |
| Residuo zuccherino (gr/l): |
n.p. |
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| Sangue di Giuda dell'Oltrepò Pavese DOC |
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| Tipologia: |
Sangue di Giuda dell'Oltrepò Pavese frizzante DOC |
| Ultima annata |
2010 |
| Bottiglie: |
50.000 |
| Alcol: |
7,5 % |
| Vitigni |
Croatina, Barbera, Uva Rara |
| Resa per ettaro |
80 quintali |
| Ceppi per ettaro: |
4.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
100 |
| Residuo zuccherino (gr/l): |
100 |
| Note: |
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| OP Pinot Nero DOC vinificato in bianco |
 |
| Tipologia: |
Oltrepò Pavese Pinot Nero (vinificato in bianco) frizzante DOC |
| Ultima annata |
2010 |
| Bottiglie: |
80.000 |
| Alcol: |
12 % |
| Vitigni |
Pinot Nero |
| Resa per ettaro |
85 quintali |
| Ceppi per ettaro: |
4.000 |
| Microfiltrazione: |
SIbystolic card bystolic card generic cialis overnight site discount cialis canesten open canesten gyno free cialis coupon 2016 asindia.in coupons for prescription drugs |
| Vinificazione: |
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| Maturazione e affinamento: |
Serbatoi in acciaio - 30 gg in bottigliaabortions pills link misoprostol mifepristone how the pill works link medical abortion what to expect www bystolic com coupon coupon for bystolic cialis dosage strengths click cialis dosage timing blood sugar levels best ed drug for diabetics atenolol lijek read atenolol 100 |
| SO2 totale (mg/l): |
120 |
| Residuo zuccherino (gr/l): |
11 |
| Note: |
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| OP Pinot Grigio DOC |
 |
| Tipologia: |
Oltrepò Pavese Pinot Grigio DOC |
| Ultima annata |
2009 |
| Bottiglie: |
12.000 |
| Alcol: |
13 % |
| Vitigni |
Pinot Grigio |
| Resa per ettaro |
80 quintali |
| Ceppi per ettaro: |
4.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
130 |
| Residuo zuccherino (gr/l): |
6 |
| Note: |
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| Pinot Nero Spumante Extra Dry |
 |
| Tipologia: |
Oltrepò Pavese Pinot Nero (vinificato in bianco) Spumante Extra Dry DOC |
| Ultima annata |
n.p. |
| Bottiglie: |
150.000 |
| Alcol: |
12 % |
| Vitigni |
Pinot Nero |
| Resa per ettaro |
80 quintali |
| Ceppi per ettaro: |
4.000 / 5.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
150 |
| Residuo zuccherino (gr/l): |
15 |
| Note: |
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| Pinot Nero Spumante Extra Dry Rosato |
 |
| Tipologia: |
Oltrepò Pavese Pinot Nero (vinificato in rosato) Spumante Extra Dry DOC |
| Ultima annata |
|
| Bottiglie: |
25.000 |
| Alcol: |
12 % |
| Vitigni |
Pinot Nero |
| Resa per ettaro |
80 quintali |
| Ceppi per ettaro: |
4.000 / 5.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
150 |
| Residuo zuccherino (gr/l): |
14 |
| Note: |
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| Moscato |
 |
| Tipologia: |
Oltrepò Pavese Moscato Spumante DOC |
| Ultima annata |
2012 |
| Bottiglie: |
12.000 |
| Alcol: |
5 % |
| Vitigni |
Moscato |
| Resa per ettaro |
4.000 / 5.000 |
| Ceppi per ettaro: |
100 quintali |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
150 |
| Residuo zuccherino (gr/l): |
12 |
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| Pinot Nero |
 |
| Tipologia: |
Pinot Nero dell'Oltrepò Pavese DOC |
| Ultima annata |
2006 |
| Bottiglie: |
8.000 |
| Alcol: |
13,5 % |
| Vitigni |
Pinot Nero |
| Resa per ettaro |
70 quintali |
| Ceppi per ettaro: |
4.000 |
| Microfiltrazione: |
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| Vinificazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
80 |
| Residuo zuccherino (gr/l): |
4 |
| Note: |
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| Barbaleone |
 |
| Tipologia: |
Oltrepò Pavese Rosso DOC |
| Ultima annata |
2005 |
| Bottiglie: |
8.000 |
| Alcol: |
14 % |
| Vitigni |
Barbera, Croatina, Uva Rara |
| Resa per ettaro |
70 quintali |
| Ceppi per ettaro: |
4.000 |
| Microfiltrazione: |
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| Maturazione e affinamento: |
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| SO2 totale (mg/l): |
80 |
| Residuo zuccherino (gr/l): |
5 |
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