The Cupa Umbria Sangiovese IGP
Farm Mani di Luna
The grapes are harvested in early October, de-stemmed by hand and pressed with the feet.
Fermentation on its own yeasts in concrete casks and open vats without temperature control. Maceration for about twenty days and aging for ten months in cement plus six months in used barrels. Imbottigilato manually to fall without filtration. Aging in the bottle next to at least six months.
The Cupa Umbria Sangiovese IGP
Varietal: Sangiovese 100%
Production area: the town of Torgiano (Perugia) between 200 and 300 m.s.l.m. area once cultivated by the Etruscans soil and climatic conditions: in the highest parts of the subsoil consists of alternations sandstone and marl and bottom of ancient lake and river sediments (Lake Tiberinum) coarse texture of the soil infertile sandy-loam with a high percentage of limestone and rich in minerals including gypsum particles.
Vineyard vines 7 years grown espalier with spurred cordon pruning and Guyot of Vigna Vigna Cupa and Crucifix Yield per hectare of grapes: less than 30 q.li due to strong summer drought conducting technique: Organic and Biodynamic treatments with copper, sulfur, and propolis infusions of herbs (horsetail, yarrow, chamomile, dandelion and nettle), ground always covered with grass with green manure legumes and other plants in alternating rows, use of
cornoletame twice a year and cow manure and waste biodynamic compost plant if necessary.
Harvest: manual in boxes of 18 kg at the end of September
Winemaking: The grapes are de-stemmed by hand and pressed with the feet to leave intact many acini with consequent partial carbonic maceration. Fermentation on the skins with indigenous yeasts (spontaneous) without temperature control of cement tanks and stainless steel of small dimensions. Maceration on the skins for 18 days. aging on lees with repeated batonnage steel for 8 months and for 3 months in tonneaux French oak fifth step. Racking and bottling in days of fruits and moon
Crescent (according to the lunar calendar biodynamic), with clear skies and clear (high blood pressure Atmospheric). Bottled to fall in November of the following year the
Harvest without any clarification and filtration. Stop in bottles for 6 months in the cellar before being put on the market.
Technical data: 13.5% alcohol, about 6.5 g / l Total acidity, 26 mg / l total SO2
Rating: intense ruby red color and dark, complex aromas of red fruits, plum and
wild berries, full-bodied with good acidity and with great tannin structure
typical of the Sangiovese grape variety in a hot and dry year with low yields per plant.
Our artisanal wine-making methods require close physical contact with the raw material, the grapes; through the hands and respecting the lunar cycles assecondiamo processing grapes into wine.
The grapes are harvested by hand in 15 kg boxes carrying out a careful selection in the vineyard. Most of the grapes are de-stemmed by hand so as to make the operation more soft and delicate than that performed with the machine. Then we dance in an atmosphere of celebration on the grapes to convey the right energy to the fermenting must and do it spontaneously. After various experiments, in fact, we found that the crushing with his feet, combined with manual de-stemming, is the best method to preserve and enhance the quality of the starting grapes. Our white wines are partly macerated briefly on the skins and partly pressed very softly whole bunches of vertical wooden presses.
We use only the natural yeasts present on the skins, using the "pie de cuve" method to avoid uncontrolled fermentation. Once the must has become wine is poured into days of fruits follow the lunar calendar and runs all winter on its lees which are reported in the suspension of weekly lees stirring in order to ensure greater stability and prosperity to the wines.
The bottling is preceded by just pouring, dictated by time and constellations, acts to illimpidire the wine, without performing any type of clarification or filtration. Just in case it was not possible illimpidire wine course we filter the wine with very wide coarse filtrations filters not to lose the volume and characteristics of the body dates from prolonged contact with the lees.
We add only small amounts of sulfites without adding any other wine chemical.
Wines dwell in vitrified concrete tanks and stainless steel. We are also experimenting with small earthenware jars, which in future will be used in case we liked the results achieved.
We use in the refining of quartz crystals of different species depending on the wine to refine the smells and give a particular energy characteristic to the product (or so we like to think).
Vinified bearing in mind that the key to producing quality wines is the passion, love and attentive care that we give to the wines, considering them a bit like our children.