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UMBRIA
Indicazione Geografica Tipica Red wine
THE GRAPES AND THE VINEYARDS
The renown of white Umbrian wines is a historical one, yet the quality of the reds is a real breakthrough. They are the evidence of how these hills represent a splendid and variegated show-case of wine in all its diverse and foremost aspects, on condition that the varieties are selected carefully, the production of the grapes is limited to 2 kilos per vine and vinifi cation is extremely clean and technically correct.
THE VINIFICATION
Merlot, Cabernet Sauvignon and Sangiovese are the varieties making up this wine. The vinifi cation process, which takes place at different times depending on the varieties, includes a long maceration, a lot of pumping-over and hand pressing. The malolactic fermentation takes place in barriques after blending the wines coming from 3 different varieties.
THE WINE
With Vitiano we have tried to achieve a young red wine with explosive, luscious aromatic fragrance. This wine has a wonderful, deep, intense ruby red colour with important, solid, and wide organoleptic qualities, but above all it exalts the food it is combined with. It is very rich in polyphenols which harmonize with its fresh, tasty acidity. It is versatile red, quite innovative in style which can be appreciated immediately. It adapts easily to various dishes and can be drunk litghtheartedly drawing great pleasure from the sharp fragrance of its perfumes and its straightforward character. It should be drunk in wide crystal chalices where it can best develop its bouquet at a temperature of 18-19°C.
ANALYTICAL DATA
Grapes Merlot 33%, Cabernet 33%, Sangiovese 34%
Production zone Montecchio - Orvieto
Surface of the vineyard 150 Ha
Altitude of the vineyard 300 metres above the sea level
Type of soil Sedimentary, rather clayey and calcareous
Training system Spur cordon
Density of vines 6.000 per Ha
Production per hectare 8.000 Kg
Yield of grapes into wine 65%
Average age of vines 15 years
Harvest time Merlot early September, Cabernet Sangiovese third decade of September
Vinification Maceration on the skins
Alcoholic fermentation In stainless steel for 20 days
Malolactic fermentation Totally carried out
Ageing In Never barriques for 3 months, then in bottles
Alcoholic 12,70%
Total acidity 5,00 gr/lt
Dry extract 31,5 gr/lt
pH 3,7
Wine Spectator 88
Shows lots of blackberry and licorice, with raspberry. Full-bodied, with round tannins and a fruity finish. A delicious, fruit-forward wine. Best after 2007. 205,000 cases made. –JS
Best Value Nov 20, 2007 Issue
Indicazione Geografica Tipica Red wine
THE GRAPES AND THE VINEYARDS
The renown of white Umbrian wines is a historical one, yet the quality of the reds is a real breakthrough. They are the evidence of how these hills represent a splendid and variegated show-case of wine in all its diverse and foremost aspects, on condition that the varieties are selected carefully, the production of the grapes is limited to 2 kilos per vine and vinifi cation is extremely clean and technically correct.
THE VINIFICATION
Merlot, Cabernet Sauvignon and Sangiovese are the varieties making up this wine. The vinifi cation process, which takes place at different times depending on the varieties, includes a long maceration, a lot of pumping-over and hand pressing. The malolactic fermentation takes place in barriques after blending the wines coming from 3 different varieties.
THE WINE
With Vitiano we have tried to achieve a young red wine with explosive, luscious aromatic fragrance. This wine has a wonderful, deep, intense ruby red colour with important, solid, and wide organoleptic qualities, but above all it exalts the food it is combined with. It is very rich in polyphenols which harmonize with its fresh, tasty acidity. It is versatile red, quite innovative in style which can be appreciated immediately. It adapts easily to various dishes and can be drunk litghtheartedly drawing great pleasure from the sharp fragrance of its perfumes and its straightforward character. It should be drunk in wide crystal chalices where it can best develop its bouquet at a temperature of 18-19°C.
ANALYTICAL DATA
Grapes Merlot 33%, Cabernet 33%, Sangiovese 34%
Production zone Montecchio - Orvieto
Surface of the vineyard 150 Ha
Altitude of the vineyard 300 metres above the sea level
Type of soil Sedimentary, rather clayey and calcareous
Training system Spur cordon
Density of vines 6.000 per Ha
Production per hectare 8.000 Kg
Yield of grapes into wine 65%
Average age of vines 15 years
Harvest time Merlot early September, Cabernet Sangiovese third decade of September
Vinification Maceration on the skins
Alcoholic fermentation In stainless steel for 20 days
Malolactic fermentation Totally carried out
Ageing In Never barriques for 3 months, then in bottles
Alcoholic 12,70%
Total acidity 5,00 gr/lt
Dry extract 31,5 gr/lt
pH 3,7
Wine Spectator 88
Shows lots of blackberry and licorice, with raspberry. Full-bodied, with round tannins and a fruity finish. A delicious, fruit-forward wine. Best after 2007. 205,000 cases made. –JS
Best Value Nov 20, 2007 Issue