Prugnolo gentile: 90%
Canaiolo nero: 5%
October 2013, second week, harvest strictly made by hand. We select the best grapes from our vineyard Fossatone, which is 1.50 hectare wide with a sandy and Pliocene tuff mixed with marl rocks soil.
Immediately after the harvest, we transport the grapes in the wine cellar. They are destemmed and pressed; after a cold pre-maceration, they ferment on their peels with natural yeasts, within 50 L. monitored temperature tanks for 42 days, with a last static dormancy. During the stages, wine goes through many and specific dèlestages to foster the extraction and the conservation of its territorial characteristics. Malolactic fermentation occurs immediately after the alcoholic fermentation.
Wine is aged for about 48 months in tonneaux made of French durmast (from Allier and Vosges), without marking the wine with wooden scent. The purpose is to enhance the territorial characteristics of this vineyard, which has always been called Campaccio. The wine is therefore placed in stainless steel vat to rest. The wine was bottled the, then it aged before it was commercialized.
Total acidity: 5.30
Volatile acidity: 0.71
Dry extract: 30.40
Total polyphenols: 3230
Malic acid: absent
Riserva vigneto “Fossatone” has a ruby intense colour and ruby red colour, with violet reflections. There are red and ripe forest fruits perfumes, spices’ aroma, tobacco, black pepper and a specific Coscia di Monaca scent, the Montepulciano’s variety of prune, which can be tasted in all of our wines. It has well-balanced flavour and a good structure whom remain in mouth for some time, it has soft tannins and good sourness. This wine perfectly represents the small vineyard and grapes characteristics’, showing our farming philosophy: respect the territory and his typical characteristics. The peculiar vineyard exposure to sun and wind and soil compound give to the grapes a specific body balance and elegance. This wine perfectly matches with spit and ember cooked red meats, with wild game and aged cheeses; it is good to taste also without food, with friends or reading a book. Best temperature to taste: 18-20°C. You can uncork the bottle at any moment, although you should oxygenate the wine not shaking it too much: better if you uncork it 3-4 hours before the consumption.