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Year of Production |
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2008 |
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Grape Variety |
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Sangiovese 100% |
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Production Area |
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From
the hills surrounding Bertinoro Forli the
Fulcera vinyards extends to 9.5 hectares at an
altitude of 110 mt a.s.l. The vines are around
10 to 15 years of age and have an east/south
easterly exposure. The soil is a thin
lime-argillaceous composition. The cultivation
system is spur pruned cordon with a high density
(6200 plants/hectare). The yield is naturally
limited to 80 quintals/hectare. Only the best
grapes are selected to produce wine. The rest is
sold to third parties.
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Harvest |
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Grapes are
manually selected and boxed in the vinyard
during the second and third week of September.
Grape maturation is assessed by frequent
sampling, which starts when the grape begins to
change colour and ripen on the vine.
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Vinification |
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The grapes
are destemmed and soft crushed and left on the
skins for 10 days in stainless steel vats.
Frequent operations of pumping over juice and "delestage"
are performed. After soft pressing the wine will
be transferred into fresh stainless steel vats
for the malolactic fermentation. |
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Maturation & Finishing |
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Once fermented, the
wine matures in its own sediment for 3 months in
stainless steel vats. It is then clarified and
bottled. It is then 'finished' for at least 3
months and is then sold after June the year
following harvesting. |
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Characteristics |
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The colour is ruby with a violet undertone.
It has a nice fruity bouquet typical of
Sangiovese with hints of mature red fruits like
blackberry, cherry and floral scents of violet.
It is warm, dry, harmonic and is fresh on the
palate. Can be drunk immediately but will be
best in 2 to 3 years.
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Serving |
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Rest for at least 10
days and serve at 16-18˚C |
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Analytical Data |
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Alcohol:
14% vol
Sugar: 2.0 g/1
pH: 3.62 g/1
Total acidity: 4.97 g/l |
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