Montefalco Rosso d.o.c.
Soil: Clay/silt, whit a good skeletal structure, high in organic substance, and a good nitrogen-carbon ratio. Higher in active limestone, which makes it ideal for the quality of the wines.
Cultivation of the vineyard: The vines are cultivated using biodynamic techniques. Only copper, sulphur and biodynamic preparations are used as defence against disease. We work to increase the humus through green manure and biodynamic soil preparations. No synthetic chemical products are used.
Harvest:
By hand from mid-September to mid-October, at different times for the different grape varieties.
Grape varieties: Sangiovese 60%, Sagrantino 15%, Montepulciano, Merlot.
Vinification: The hand-picked grapes are fermented with indigenous yeasts, with a small addition of sulphur dioxide, without temperature control. Post-fermentation maceration for 10 days, soft pressing with a horizontal membrane press.
Ageing: Minimum 18 months in large Slavonian oak casks, ranging in age from 10 years. This wine is not clarified or filtered, but only decanted and oxygenated as necessary.
Bottle ageing: 6 months. Marketed in 75cL, 1.5L and 3L bottles.
Tasting:
A dark ruby red, on the nose, incredible intensity and persistence, offering great aromatic volume. In the mouth, spicy sensations and fruity flavours of cherry and blackberry. It is a persuasive wine, expressing unique territorial typicity, with extraordinary class and elegance.
Pairing suggestions:
It goes very well with spicy, red meat main courses, braised beef, fatty mature cheeses.
Serving temperature: 18°C. Open at least one hour before serving.
Serving temperature: 18°C. Open at least one hour before serving.
Vintage available: 2019
Bottling date on the label, year 2019:
Total sulphur dioxide: 37 mg/L
Volatile acidity: 0.83 gr/L
Total acidity: 5.09 gr/L
Alcohol content: 13.5 %
Potential ageing: 10 years at least.
Residual Sugars: 3.9 gr/Lt
PH: 3.8
Total sulphur dioxide: 37 mg/L
Volatile acidity: 0.83 gr/L
Total acidity: 5.09 gr/L
Alcohol content: 13.5 %
Potential ageing: 10 years at least.
Residual Sugars: 3.9 gr/Lt
PH: 3.8
