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La Spada

Montefalco Rosso 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 in barriques for 8 months and a further 6 in the bottle.

Tasting notes

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

The wine

Grapes: Sangiovese, Sagrantino, Montepulciano
Production area: La Palombara, Gualdo Cattaneo
Size of vineyard: 20 HECTARES
Altitude of the vineyard: 400M ASL
Vineyard age: 15 YEARS
Type of soil: LIGHT SOIL WITH TRACES OF LIMESTONE
Cultivation system: spur cordon
Density of vines: 5000 vines/hectare
Production per hectare: 100 Q.LI HA
Harvest: first week of october
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: IN STEEL
Ageing: IN BARRIQUE FOR 8 MONTHS; 6 MONTHS IN THE BOTTLE
Serving temperature: 18° C
Bottles produced: 100.000
Alcoholic strength by volume: 13,5% VOL

La Spada

Montefalco Rosso 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 in barriques for 8 months and a further 6 in the bottle.

Tasting notes

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

The wine

Grapes: Sangiovese, Sagrantino, Montepulciano
Production area: La Palombara, Gualdo Cattaneo
Size of vineyard: 20 HECTARES
Altitude of the vineyard: 400M ASL
Vineyard age: 15 YEARS
Type of soil: LIGHT SOIL WITH TRACES OF LIMESTONE
Cultivation system: spur cordon
Density of vines: 5000 vines/hectare
Production per hectare: 100 Q.LI HA
Harvest: first week of october
Wine making: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: IN STEEL
Ageing: IN BARRIQUE FOR 8 MONTHS; 6 MONTHS IN THE BOTTLE
Serving temperature: 18° C
Bottles produced: 100.000
Alcoholic strength by volume: 13,5% VOL