• Reduced price

Checcarello Sangiovese Umbria IGP Biodynamic

Mani di Luna
€15.00
€13.50 Save 10%
Tax included

Roasts, stews, game, fondue, aged hard cheeses.

Quantity
Available

Shopping Points
Shopping points If you are a registered user you will earn 0 points to spend in the next orders!
  • The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
    The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
  • The methods of payment accepted are: Credit Card, Prepaid Card, PayPal, Bank Transfer.
    The methods of payment accepted are: Credit Card, Prepaid Card, PayPal, Bank Transfer.
  • All orders received by Enoteca Lombardi will be sent as soon as possible and in any case within 10 working days.
    All orders received by Enoteca Lombardi will be sent as soon as possible and in any case within 10 working days.
  • You can request the return for any product within 14 days from the delivery date within the limits set by the regulations of Legislative Decree 206/05 ("Consumer Code").
    You can request the return for any product within 14 days from the delivery date within the limits set by the regulations of Legislative Decree 206/05 ("Consumer Code").

NAME: Sangiovese Umbria I.G.P.

GRAPES: Sangiovese 85%, Barbera 15%

SOIL: Rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals

VINES AVERAGE AGE: Sangiovese 10 years old vines, Barbera 50 years old vines

YIELD PER HECTARE: 60 q./ha

HARVEST PERIOD: End of September

WINEMAKING: grapes destemmed by hands and gently pressed by feet, maceration for about 14-16 days

FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks

REFINEMENT: Aging dregs for about 10-12 months, with repeated batonnage in small concrete tanks

BOTTLING: without filtration and purification during falling moon in August-September

PAIRING: roasts, stews, game, fondue, aged hard cheeses.

Checcarello Sangiovese Umbria I.G.P. 

Vine: Sangiovese 85%, Barbera 15%

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 fresh and rainy vintage with a hot end of September which has led to a good ripening of grapes.

Vineyard: Sangiovese 10 years old vines, Barbera 50 years old vines.

Yield per hectare: 5000/6000 kilograms.

Agronomic practices: Organic e biodynamic, treated with copper sulphate, sulphur, propolis and wild herbs infusions (horsetail, stinging nettle), green manures with a balanced leguminous content and other extracts, alternating rows, use of biodynamic preparation (500 e 501) twice a year, biodynamic composts, and vegetable wast, if necessary.

Grape harvest: By hand, in 18 kilograms boxes at the end of September.

Winemaking: The grapes are destemmed by hands and gently pressed by feet. Spontaneous fermentation with native yeasts, without temperatures control, in small concrete tanks. Maceration for about 14-16 days.

Refinement: Aging dregs for about 10-12 months, with repeated batonnage in small concrete tanks.

Pouring and bottling in in waning moon and fruity days (according with the biodynamic moon calendar), with clear sky (high air pressure). Bottling without filtration and purification. Pause of six months in wine cellar before selling.

Technical data: 13% alcohol, pH 3,3, circa 35 mg/l SO2 total

Opinion: Ruby red color, fresh fragrancies of pomegranate, wild strawberries and cherry, with a balsamic finish, medium-bodied taste and fineness.

Mani di Luna
60 Items

Data sheet

product
Young red wine
denomination
Umbria IGP
region
Umbria
grapes
Sangiovese 85%, Barbera 15%
winemaking
Grapes destemmed by hands and gently pressed by feet, maceration for about 14-16 days Fermentation spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks
Ageing
Aging dregs for about 10-12 months, with repeated batonnage in small concrete tanks
Food Type
Roasts, stews, game, fondue, aged hard cheeses
features
Ruby red color, fresh fragrancies of pomegranate, wild strawberries and cherry, with a balsamic finish, medium-bodied taste and fineness

Specific References

New product

You might also like

other products from the same Manufacturer

Reviews

Write your review

Checcarello Sangiovese Umbria IGP Biodynamic

Roasts, stews, game, fondue, aged hard cheeses.

Write your review