|
Year of Production |
|
2007 |
| |
|
|
|
Grape Variety |
|
Sangiovese 40%,
Longanese 40% Merlot 20% |
| |
|
|
|
Production Area |
|
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 70 quintals/hectare. Only the best grapes are
selected to produce wine. The rest is sold to
third parties.
|
| |
|
|
|
Harvest |
|
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.
|
| |
|
|
|
Vinification |
|
The grapes
are destemmed and soft crushed and left on the
skins for 15 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. |
| |
|
|
|
Maturation & Finishing |
|
Once fermented, the
wine is transferred into oak barrels to mature
for 10 months. It is then clarified and bottled.
It will rest for at least three months in our
temperature controlled cellar. We start to sell
the wine in the November following the year of
harvest. |
| |
|
|
|
Characteristics |
|
The colour is a deep ruby red with a brown
undertone. The bouquet is a complex blend of
spicy red mature fruits with a subtle vanilla
nuance and clear chocolate and liquorice
undertones. It is rich, dry and harmonic with
velvety mature tannins which linger on the
palate.
It continues to mature in the bottle and
increases its complexity for at least 5 years.
|
| |
|
|
|
Serving |
|
Rest for at least 10
days. It is best decanted and served in wide
tulipe glasses at 16 to 18˚C. |
| |
|
|
|
Analytical Data |
|
Alcohol:
14% vol
Sugar: 2.7 g/1
pH: 3.57 g/1
Total acidity: 5.2 g/l
Dry Extract: 30 g/l |
| |
|
|
