Top 3 Umbrian Wines

LUIGI E GIOVANNA Orvieto Doc Classico Superiore

Exposure: South-West Altitude: 200-300 m above sea level

Soil: Sedimentary, with presence of marine fossils, pebbles and calcareous agglomerates

Yield per hectare: about 60 qli

Harvesting: Manual

Harvest period: September-October

Fermentation: With indigenous yeasts, in steel for 20 days

Fermentation temperature: 15-20 °C

Agriculture: Biodynamically inspired. We do not use herbicides in our vineyards. We do not use pesticides. Fertilisation is carried out with biodynamic preparations, burying of shoots and green manure of grasses and legumes.

Age of the vines: 30 years

Colour: Intense straw yellow

Bouquet: Fruity, tropical, elegant and enveloping

Taste: Harmoniously complex and very pleasant

Food pairing: Excellent with first courses, even complex ones, shellfish, fish, mixed fried food and white meat

Serving temperature:12-15 °C

CALCAIA Muffa Nobile

barberani-calcaia-muffa-nobile

Exposure: South-West Altitude:200-300 slm

Soil: Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerates

Yield per hectare: about 30 qli

Harvesting: Manual

Harvest period: October-December

Fermentation: With native yeasts, in steel for 20 days

Fermentation temperature: 15-20 °C

Agriculture: Biodynamically inspired. We do not use herbicides in our vineyards. We do not use pesticides. Fertilisation is carried out with biodynamic preparations, burying of shoots and green manure of grasses and legumes.

Age of vines:  30 years

Colour: Golden yellow

Bouquet: Elegant and enveloping bouquet of acacia honeys and hints of spices, saffron Taste:Unctuous and persuasive, harmoniously soft, sweet and persistent Food pairing:It goes well with starters of foie gras, blue, goat or spicy cheeses, dry pastries. It is a great meditation wine

Serving temperature: 12-14 °C

SAGRANTINO MONTEFALCO ANTONELLI

The Sagrantino vine, cultivated for centuries exclusively in Montefalco, seems to have been brought there from Asia Minor by the followers of St. Francis.

Exposure: south and south-west

Altitude: 300-400 slm

Yield per hectare: 45 hl/ha.

Harvesting: Manual

Harvest period: second week of October

Fermentation: on the skins for 25-40 days

Fermentation temperature: 25-28°C

Agriculture: Biodynamically inspired. We do not use herbicides in our vineyards. We do not use pesticides. Fertilisation is carried out with biodynamic preparations, burying of shoots and green manure of grasses and legumes.

Age of vines:  15 years

Tasting: Intense ruby red colour. Rich and powerful nose, ethereal and complex. Typically characterised by notes of fruit and herbs, where citrus, cherry, wild berries, mint and oregano stand out. On the palate it is a very structured wine, with firm and persistent tannins.

Pairings: Accompanies grilled and roasted meats, braised or stewed red meats, game and mature hard cheeses.

Serving temperature: 18°C

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