Sangiovese Checcarello Mani di Luna
NAME: Sangiovese Umbria I.G.P.
GRAPES: Sangiovese 85%, Barbera 15%
VINES AVERAGE AGE: Sangiovese 10 years old vines, Barbera 50 years old vines
YIELD PER HECTARE: 60 q./ha
HARVEST PERIOD: End of September
WINEMAKING: grapes destemmed by hands and gently pressed by feet, maceration for about 14-16 days
FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks
REFINEMENT: Aging dregs for about 10-12 months, with repeated batonnage in small
BOTTLING: without filtration and purification during falling moon in August-September
PAIRING: roasts, stews, game, fondue, aged hard cheeses.
Opinion: Ruby red color, fresh fragrancies of pomegranate, wild strawberries and cherry, with a balsamic finish, medium-bodied taste and fineness