Umbria IGT Rosso
Green spices, pepper and cinnamon, typical expressions of the Sangiovese grape; it closes with slightly buttery notes and a hint of marasca cherry
Sangiovese and Merlot harvested in September; 4000 vines/hectare; yield 12,000 kg/hectare
Fermentation in stainless steel with brief-maceration; intensive daily pumping over and racking after 8 days
pasta “cacio e pepe”, rabbit cacciatore, roasted pork, chili chicken, pizza and focaccia
Sangiovese is the most common varietal in Umbria and Central Italy: it has been the pro- tagonist of great wines both blended and pure San- giovese; this grape is also ideal for fresher wines with great pleasantness for pairing daily meals, hence subject to immediate scrutiny and judgment.