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La Cupa Sangiovese DOP BiodynamicBRAND: Mani di Luna
Excellent with pasta and risotto, roasted white and red meat and cheese
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NAME: Rosso di Torgiano D.O.P.
GRAPES: Sangiovese 100%
SOIL: made of rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals
VINES AVERAGE AGE: 10 years old vines
YIELD PER HECTARE: 50-60 q./ha
HARVEST PERIOD: October
WINEMAKING: destemmed by hand and gently pressed by feet
FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks
REFINEMENT: 12 months on fine lees with repeated lees stirring in used french oak tonneaux and barriques, then other 12 months in concrete tanks
BOTTLING: without filtration and purification during falling moon
PAIRING: excellent with pasta and risotto, roasted white and red meat and cheese
La Cupa Rosso di Torgiano D.O.P. 2013
Vine: Sangiovese 100%
Production area: Municipality of Torgiano (PG), about 200-300 metres above sea level, an ancient cultivation Etruscan area.
Pedoclimatical characteristics: Subsoil made of sandstones and marl (higher level) and ancient lake and river sediments (lower level), soil made of rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals. Very balance vintage with extreme temperature changes (15-20 degree) from day to night during September.
Vineyard: 10 years old vines
Yield per hectare: less than 4000 kilograms.
Agronomic practices: Organic e biodynamic, treated with copper sulphate, sulphur, propolis and wild herbs infusions (horsetail and stinging nettle), green manures with a balanced leguminous content and other extracts, alternating rows, use of biodynamic preparation (500-501) twice a year, biodynamic composts and vegetable wast, if necessary.
Grape harvest: By hand, in 18 kilograms boxes in October.
Winemaking: The grapes are destemmed by hand, gently pressed by feet.
Spontaneous fermentation on peels with native yeasts, without temperatures control, in small concrete tanks. Maceration from 20 to 60 days.
Refinement: 12 months on fine lees with repeated lees stirring in used french oak tonneaux and barriques, then other 12 months in concrete tanks.
Bottling on May 2016 without filtration and purification.
Pause of six months in wine cellar before selling.
Technical data: 14.5% alcohol, circa 6.2 g/l total acidity, pH 3.4, 26 mg/l SO2 total
Opinion: Color deep ruby red, with a complex variety of red fruits aromas, pomegranate, rhubarb and wild berries, violet and tobacco.
Full-bodied taste and good acidity with great structure. Very long aging wine with good balance.