DIRECTLY AT YOUR HOME
Buy our products with a click.
La Spada

IGP Umbrian Rose Wine

The process

Grapes harvested by hand, in the early hours of the morning, at the minimum temperatures for the period and cooled upon arrival at the cellar, thus avoiding any oxidation that can compromise the aromatic potential. Short skin maceration needed to extract the colour and the aromas in the peel; After which, the grapes are pressed softly in an oxygen-free environment to slow the oxidation activity of the enzymes as far as possible. Static settling for 24 hours to clean the must, selected yeasts introduced to trigger alcoholic fermentation which is done at low temperature for 12 days, in steel. Maturation of the wine by aging on the lees in steel for 5 months.

Tasting notes

Cherry-pink colour, it expresses aromas of pomegranate, cherry blossom and sage. In the mouth it is fresh and sapid with an enveloping, elegant finish. Serve at 12/14 °C, with summer salads, seafood soups, Mediterranean first courses.

The wine

Grapes: PINOT NERO – MERLOT – SANGIOVESE
Production area: MONTEFALCO – GUALDO CATTANEO – TODI
Size of vineyard: – 5 HECTARES
Altitude of the vineyard: 300 ASL
Vineyard age: 10/15 YEARS
Type of soil: CHALKY MEDIUM MIXTURE
Training system: SPUR CORDON
Density of vines: 4500 VINES/HECTARE
Production per hectare: 110 Q.LI
Harvest: END OF AUGUST
Vinification: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: NO
Ageing: ON LEES FOR 5 MONTHS
Alcohol: 13% vol
Service: 12/14° C
Bottles produced: 40.000

La Spada

IGP Umbrian Rose Wine

The process

Grapes harvested by hand, in the early hours of the morning, at the minimum temperatures for the period and cooled upon arrival at the cellar, thus avoiding any oxidation that can compromise the aromatic potential. Short skin maceration needed to extract the colour and the aromas in the peel; After which, the grapes are pressed softly in an oxygen-free environment to slow the oxidation activity of the enzymes as far as possible. Static settling for 24 hours to clean the must, selected yeasts introduced to trigger alcoholic fermentation which is done at low temperature for 12 days, in steel. Maturation of the wine by aging on the lees in steel for 5 months.

Tasting notes

Cherry-pink colour, it expresses aromas of pomegranate, cherry blossom and sage. In the mouth it is fresh and sapid with an enveloping, elegant finish. Serve at 12/14 °C, with summer salads, seafood soups, Mediterranean first courses.

The wine

Grapes: PINOT NERO – MERLOT – SANGIOVESE
Production area: MONTEFALCO – GUALDO CATTANEO – TODI
Size of vineyard: – 5 HECTARES
Altitude of the vineyard: 300 ASL
Vineyard age: 10/15 YEARS
Type of soil: CHALKY MEDIUM MIXTURE
Training system: SPUR CORDON
Density of vines: 4500 VINES/HECTARE
Production per hectare: 110 Q.LI
Harvest: END OF AUGUST
Vinification: IN STEEL WITH SELECTED YEASTS
Alcoholic fermentation: IN STEEL
Malolactic fermentation: NO
Ageing: ON LEES FOR 5 MONTHS
Alcohol: 13% vol
Service: 12/14° C
Bottles produced: 40.000