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Rosso di Spicca


Winemaker’s Notes

The manual harvest takes place and mid- October, when the Sangiovese able to reach full maturity. The fermentation takes place in cement tanks, at 25-26 ° C to obtain a good aromatic freshness. After malolactic fermentation and a brief period of rest the wine is aged for 4-5 months in oak barrels and then again a few months in cement vats before being bottled and sold.


Intense ruby red color with purple hues, fruity aromas of ripe cherries combined with a slight vanilla note which opens in the glass to menthol notes. The palate is full-bodied, with good tannins and freshness. Serving Suggestion Matches excellently with main courses both elaborate and rustic, maybe venison, steak and roast. Excellent with savory cheeses or goat cheeses.

Spec Sheet

VineyardOrvieto - Umbria
VarietalSangiovese 85% Canaiolo 15%
AppellationUmbria - Farm Stands
Alcohol %15%

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