# Orsi Vigneto San Vito Rosso Arlecchino (2024)

- **Producer:** Orsi Vigneto San Vito
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera, Sangiovese, Negretto, Cabernet Sauvignon
- **Region:** Emilia-Romagna, Italy
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–15 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, plum

## About this wine

Located in the rolling hills of Colli Bolognesi in Emilia-Romagna, Orsi Vigneto San Vito is managed by Federico Orsi, who transitioned from business engineering to agriculture in 2005. Operating a holistic biodynamic farm with vineyards, heirloom livestock, and organic crops, Orsi is dedicated to reviving traditional Bolognese winemaking techniques. The Arlecchino red cuvée is crafted from a single 50-year-old vineyard planted with a mix of at least seven local red and white varieties, named after the colorful Harlequin character to reflect this traditional field blend.

## Interesting facts

- Named 'Arlecchino' (Harlequin) after the colorful patchwork of red and white grape varieties co-planted in the historic vineyard.
- Features at least seven distinct red and white grape varieties grown together, co-harvested, and co-fermented on the same day.
- The estate operates as a biodynamic farm, keeping rare Mora Romagnola pigs and sheep alongside native grapevines.
- Aged completely oak-free for 9 months in concrete tanks to preserve purity, agility, and fruit freshness.

## Food pairing

The energetic acidity, low tannin structure, and bright fruit profile of this light red field blend make it exceptionally versatile with food, particularly regional specialties from Emilia-Romagna. The vibrant acid cuts cleanly through rich charcuterie fats and tomato-based pasta sauces without overwhelming delicate meats or wood-fired pizzas.

## Wine making process

The grapes for Arlecchino are co-harvested by hand on the same day from old vines planted over 50 years ago. Vinification involves spontaneous co-fermentation driven by indigenous wild yeasts in concrete tanks, accompanied by a brief five-day skin maceration. The wine is aged for nine months entirely in concrete vats without any oak contact, remaining unfiltered and unfined prior to bottling with minimal added sulfur.