Rossofongoli
Rosso i.g.t. Umbria
Soil: Clay/silt, with good skeletal structure, high in organic substances, with 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, using only copper, sulphur and biodynamic preparations for 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, in September.
Grape varieties: Sangiovese 60%, Montepulciano 40%
Vinification: The hand-picked grapes ferment on indigenous yeasts without temperature control, for 10 days in steel vats. Soft pressing with horizontal membrane press. Decanting in steel with racking and oxygenation. The wine is then bottled without filtration or addition of sulphur dioxide.
Bottle ageing: 3 months.
Tasting: Ruby red colour, clear and bright. Fruity and vinous bouquet. Enveloping and well structured wine.
Pairing suggestions: It goes well with elaborate first courses and main courses of red meat.
Serving temperature: 16° - 18°C.
Serving temperature: 16° - 18°C.
Vintage available: 2020, 2019
Bottling date on the label, year 2020:
Total sulphur dioxide: 45 mg/L
Volatile acidity: 0.62 gr/L
Total acidity: 5.25 g/L
Sugars: 1,5 gr/L
pH: 3.58
Alcohol content: 11,5 %
Total sulphur dioxide: 45 mg/L
Volatile acidity: 0.62 gr/L
Total acidity: 5.25 g/L
Sugars: 1,5 gr/L
pH: 3.58
Alcohol content: 11,5 %
