Rossofongoli
Rossofongoli red wine is made using 60% Sangiovese and 40% Montepulciano grapes. The grapes are picked separately by hand and fermented with natural yeasts in open vats without any temperature control. The must is left to ferment, in these open vats, with the skins. The wine must and skins are remixed manually three times a day. The wine is then left to age in in steel tanks for several
months. It is then purified through racking and oxygenation. It is not filtered and no sulphites are added. The wine is bottled with the first waning moon in February.
Wine Type: Red
Wine Denomination: Umbria Rosso IGT
Grape Variety: Sangiovese 60%, Montepulciano 40%
Vineyard
Vigna di casa vecchia
Planting
1993
Planting System
2.5 x 3.5 mt
Training System
Spurred cordon
Exposure
South South-West
Soil
Clayey-loamy, with skeleton and the right amount of organic substance, good nitrogen-carbon ratio. Calcareous soil with high active limestone which makes it ideal for the quality of wines.
Cultivation of the vineyard
The vineyards are cultivated with biodynamic techniques, only copper, sulfur and biodynamic defense preparations. Processes aimed at increasing humus through green manure and biodynamic preparations for the soil. No synthetic chemicals are used.
Harvest
Manual in September.
Vinification
The hand-harvested grapes ferment on spontaneous yeasts without temperature control for 10 days, in steel vats. Soft pressing with horizontal membrane press. Steel decantation with decanting and oxygenation. The wine thus obtained is bottled without filtration or the addition of sulphur.
Ageing
Minimum 5 years in Slavonian oak casks.
Bottle ageing
No.
Ageing potential
3 month
Tasting
Ruby red colour, clear and bright. Fruity and vinous aroma. Enveloping and well-structured wine
Serving temperature
Temperature: 16° - 18° C.
Pairing suggestions
It goes well with elaborate first courses and red meat second courses.
Bottles Produced
2020 12650 | 2019 15000 | 2018 6000 | 2017 6000 | 2016 13300 | 2015 6700
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