Dettaglio offerta - I borghi delle due valli

Il Baratto is the name of an ancient vineyard, planted on a steeply sloping hillside with terraced parts facing south-west. A tenacious vineyard on sandy sandstone soil from which comes a wine characterised more by terroir than by grape variety. A savoury, mineral wine with marked acidity and finesse, capable of lasting over time.

DENOMINATION: Trebbiano Umbria I.G.P.GRAPE VARIETIES: Trebbiano Toscano (Procanico) 80%, Malvasie 15%, Grechetto and Riesling 5%TERRENO: Sandy, rich in minerals (sandstone)AVERAGE AGE OF VINES: 40 yearsWINE YIELD PER HECTARE: 40-50 q./haWHARPEST TIME OF HARVEST: Last ten days of SeptemberWINE-MAKING: grapes crushed whole cluster with female feet on vertical press.FERMENTATION: with indigenous yeasts, at cellar temperature (18-24°C).

"Ametistas" like the amethyst crystal ignites the body with a luminous and uninhibited energy, an ancient Greek nymph turned to stone to escape the lusts of Dionysus, who in revenge gave her the colour of wine.Grechetto from the old vineyards of Baratto and Casale harvested in two vintages to obtain freshness and finesse from the September grapes, density, complexity and structure from the October grapes. A golden and amber wine that resembles a red in structure and persistence. A wine for long ageing thanks to the acidity and tannins characteristic of Grechetto grapes. Flavour and complexity given by the terroir with high temperature excursions between day and night in September-October (15-20 °C).

DENOMINATION: Grechetto Umbria I.G.P.GRAPES: Grechetto 100% TERRAIN: Sandy with presence of silt and clay, limestone (sandstone and marl)AVERAGE AGE OF VINES: 40 yearsYEARLY YIELD PER HECTARE: 40-50 q./haWHARPE HARVEST: 50% the second week of September, 50% in OctoberWINE-MAKING: 50% grapes crushed whole cluster with female feet on a vertical press, 50% grapes destemmed by hand and crushed with the feet to macerate on the skins for 3-6 days.FERMENTATION: with indigenous yeasts, at cellar temperature (18-24°C)

"Checcarello" is the name of a friend, a local character who is always young at heart, despite his age, and who dispenses advice and anecdotes as he rides around on his red Vespa. For us, he is the symbol of a wine with a peasant soul, in which the flavour of the land emerges. Barbera gives a touch of gentle and elegant femininity to the more masculine, tannic and grumpy Sangiovese, creating balance!

DENOMINATION: Sangiovese Umbria I.G.P.GRAPE VARIETIES: Sangiovese 85%, Barbera 15% TERRAIN: Sandy, rich in minerals (sandstone)AVERAGE AGE OF VINES: Vigna Crocefisso (Sangiovese) 10 years old, Vigna di Barbera 50 years old GRAPE VARIETIES PER HECTARE: 60 q./haWHARPEST TIME OF HARVEST: last week of SeptemberWINE-MAKING: grapes destemmed by hand and crushed with the feet, maceration on the skins for 14-16 days.FERMENTATION: with indigenous yeasts, at cellar temperature (18-24°C) in concrete barrels.

"La Cupa" is our dearest son, sanguine, tied to the earth, sensitive and strong at the same time.Selection of the best Sangiovese grapes from Vigna Cupa and Vigna Crocefisso, harvested in October. A powerful and elegant wine with great structure and balance, pure expression of the Sangiovese of Torgiano (D.O.C. Since 1966) with long ageing potential.

AVERAGE AGE OF VINES: Vigna Cupa 8 years old and Vigna Crocefisso 10 years old GRAPE VARIETIES PER HECTARE: 50-60 q./haWHARPEST TIME OF HARVEST: OctoberWINE-MAKING: grapes destemmed by hand and crushed with the feet, maceration on the skins for 20 to 60 days FERMENTATION: with indigenous yeasts, at cellar temperature (18-24°C) in cement casks

Fermented grape juice, simple, direct and sincere... wine to drink every day! Sangiovese read in terms of drinkability, freshness, authenticity, no added sulphites, just grapes! It evokes old memories of peasant, vintage wines, sold loose in demijohns and then bottled at home in bottles with crown corks for everyday use. Ingenuous, genuine, wild, naive!

DENOMINATION: Sangiovese Umbria I.G.P.GRAPES: Sangiovese 100% TERRAIN: Sandy, with the presence of silt and clay (sandstone and marl)AVERAGE AGE OF VINES: Vineyard Crocefisso 10 years old GRAPE YIELD PER HECTARE: 60-70 q./haWHARPEST TIME OF HARVEST: last ten days of SeptemberWINE-MAKING: grapes destemmed by hand and crushed with the feet, maceration on the skins 6-8 days

Vino rosso da macerazione semicarbonica del sangiovese a grappoli interi

Soft pink, delicate and strong like passion in love. Our most carnal, persuasive and provocative feminine soul. Wine of black grapes fermented without maceration on the skins, mainly Sangiovese.DENOMINATION: Rosato Umbria I.G.P.GRAPES: Sangiovese and other native black grapes.SOIL: Sandy, rich in minerals (sandstone)AVERAGE AGE OF VINES: 10 yearsYEARLY YIELD OF GRAPE PER HECTARE: 60-70 q./haHARVEST TIME OF HARVEST: mid-SeptemberWINE-MAKING: whole cluster crushed grapes with female feet on a vertical press.FERMENTATION: with indigenous yeasts, at cellar temperature (18-24°C).