Il Rosso
IL ROSSO was born on a bet to create a wine that represents the two major grapes of Umbria with all their characteristics but at the same time with great drinkability
After a careful maceration on the skins and fermentation in cement barrels followed by an aging for two years in French oak barriques, a wine comes out with a great structure both in the mouth and in the nose but which thanks to Sangiovese balances the great tannins of the native grape of Umbria.
Ruby red color with garnet notes; on the nose, notes of vanilla, canned cherry and walnut are perceived, the taste is full and enveloping with a strong initial tannicity which however leaves the mouth incredibly clean without being intrusive with hints of red fruits, vanilla and walnut.
| VARIETALS | Sangiovese and native grape of Umbria |
|---|---|
| CULTIVATION SYSTEM | Palmet, or fan pruning, with spring cluster thinning and organic farming methods without the use of pesticides and herbicides |
| YIELD PER HECTARE | 6000 l/ha |
| VINIFICATION | Carbonic maceration in rotary fermentation tank followed by malolactic fermentation in concrete tank |
| AGING | two years in oak barriques, followed by bottle aging |
| CHARACTERISTICS | Colore: intense ruby red Odore: notes of vanilla, canned cherry and walnut Sapore: full and soft with hints of red fruits, vanilla and walnut |
| SERVING TEMPERATURE | 18-20°C (64-68°F) |
| FOOD MATCHINGS | pasta dishes with the sauce, red meats , as an aperitif with cheeses and other appetizers |
