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Le Riserve

Montefalco Rosso Riserva “Rubium” DOC

The process

Pre-harvest thinning out eliminated unripe or unhealthy bunches, after which mechanical harvesting was carried out to optimise grape processing time management. Upon arrival in the winery the grapes were de-stemmed, crushed and cooled at a temperature of 10° C and placed in fermentation with inoculation of selected yeasts in stainless steel tanks with cooling and automated pumping over systems. Pumping-over started on reaching an alcohol content (ABV %) sufficient to extract a good dose of tannins, which will bind with the coloring substance and stabilize it over time. Alcoholic fermentation lasts about 8 days and the wine remains in contact with its skins for another 5 days. After separation from the skins, the wine underwent malolactic fermentation in steel at controlled temperatures. Finally, the wine was racked and aged for 30 months, 14 in barriques, and a further 3 in the bottle.

Tasting notes

Intense and deep ruby red with purple hues. Intense scents of fruit and a delicate balsamic and toasted note in the finale. Full-bodied wine with good roundness, velvety and elegant. Consumption is recommended at 18° C, uncorked well in advance before savouring. Wine that withstands ageing for 4-5 years. Pairing with rich pasta dishes, pork and game.

The wine

Grapes: Sangiovese, Sagrantino, Merlot
Production zone: Giano dell’Umbria, Gualdo Cattaneo
Vineyard area: 20 hectares
Vineyard altitude: 400 m asl
Vineyard age: 15 years
Soil type: light soil with traces of limestone
Training system: spur cordon
Density of vines: 5000 vines/hectare
Yield: 10,0000 kg/hectare
Harvest: end of September, first week of October
Vinification: in steel with selected yeasts
Alcoholic fermentation: in steel
Malolactic fermentation: in steel
Ageing: 30 months, in barrique for 14 months; 3 months in the bottle
Serving temperature: 18° C
Bottles produced: 14,500
Alcoholic strength by volume: 13.5%

Le Riserve

Montefalco Rosso Riserva “Rubium” DOC

The process

Pre-harvest thinning out eliminated unripe or unhealthy bunches, after which mechanical harvesting was carried out to optimise grape processing time management. Upon arrival in the winery the grapes were de-stemmed, crushed and cooled at a temperature of 10° C and placed in fermentation with inoculation of selected yeasts in stainless steel tanks with cooling and automated pumping over systems. Pumping-over started on reaching an alcohol content (ABV %) sufficient to extract a good dose of tannins, which will bind with the coloring substance and stabilize it over time. Alcoholic fermentation lasts about 8 days and the wine remains in contact with its skins for another 5 days. After separation from the skins, the wine underwent malolactic fermentation in steel at controlled temperatures. Finally, the wine was racked and aged for 30 months, 14 in barriques, and a further 3 in the bottle.

Tasting notes

Intense and deep ruby red with purple hues. Intense scents of fruit and a delicate balsamic and toasted note in the finale. Full-bodied wine with good roundness, velvety and elegant. Consumption is recommended at 18° C, uncorked well in advance before savouring. Wine that withstands ageing for 4-5 years. Pairing with rich pasta dishes, pork and game.

The wine

Grapes: Sangiovese, Sagrantino, Merlot
Production zone: Giano dell’Umbria, Gualdo Cattaneo
Vineyard area: 20 hectares
Vineyard altitude: 400 m asl
Vineyard age: 15 years
Soil type: light soil with traces of limestone
Training system: spur cordon
Density of vines: 5000 vines/hectare
Yield: 10,0000 kg/hectare
Harvest: end of September, first week of October
Vinification: in steel with selected yeasts
Alcoholic fermentation: in steel
Malolactic fermentation: in steel
Ageing: 30 months, in barrique for 14 months; 3 months in the bottle
Serving temperature: 18° C
Bottles produced: 14,500
Alcoholic strength by volume: 13.5%