The cellar of Eugenio Rosi is in Calliano, a few kilometres north of Rovereto, in the beautiful 15th century palace of Demartin. Eugenio has always cultivated its vineyards and given the grapes to the local cooperatives of the area until he decided to start making his own wine. The first vintage was in 1997. Eugenio Rosi uses only natural treatments with little use of sulphur and copper and harvests the grapes as late as possible. The refining takes place only in big Slavonian oak barrels and in cherry wood. Eugenio rosi can be defined as an "artisan winemaker" and in a few years has become a point of reference throughout the Vallagarina.
Spontaneous fermentation with indigenous yeasts. Short maceration of the grapes for two days. During fermentation the nosiola (white grape) pomace is added in order to get the colour right.