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Fongoli Biancofongoli 2020

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12,70 

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Biancofongoli 2020 is a white wine based on Trebbiano Spoletino and Grechetto, from Fongoli in Montefalco, Umbria. Fermentation is spontaneous with indigenous yeasts and after a very short maceration on the skins, the grapes go into the press. Then ageing for 6 months in steel, the total sulphur dioxide content is very low. It is a fresh, light wine with floral, fruity and citrus notes, compulsively drinkable and suitable for white meats

Manufacturer: Fongoli

🍾 Whitefongoli

🖼️ Montefalco, Umbria, Italy

🏡 Fongoli

🍇 Trebbiano Spoletino 85%, Grechetto 15%

📅 2020

🌡️ 11.5%

🥂  White Wine

🛁 The grapes come from loamy clay soil, manual harvest and spontaneous fermentation with indigenous yeasts, maceration of the skins for 24 hours and soft pressing; the wine then matures in steel for 6 months with racking and oxygenation, and is bottled without the addition of sulphur dioxide, filtration or clarification. Total sulphur dioxide 27 mg/l

👃🏻 White flowers with hints of citrus and ripe exotic fruit, herbaceous and mineral overtones

👅 Fresh and light, dynamic and savoury

👍🏻 Serving temperature 10°-12°.

💕 White meat

😍 Compulsive drinking

*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.

 

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We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Montefalco, Umbria

Fongoli was founded at the beginning of the 20th century by Decio Fongoli, who took over some land at the Collina di S.Marco, in the heart of the productive area of Montefalco. Initially it was a farm, focused on the production of oil and wine but also on cattle breeding and various crops.

In the 1940s, Decio's son Angelo made a decisive turn towards quality wine production, bottling the first vintages of Sangrantino, Rosso and Bianco S.Marco.

In 1977, their Sagrantino entered DOC status, and from that moment on, awards began to pour in.

Since 1980, the winery has been run by the third generation of family winegrowers who follow the original approach, proceeding with long ageing in large oak barrels and a vinification process based on the use of indigenous yeasts and spontaneous fermentation, without the addition of sulphur dioxide.

The farm now consists of 35 hectares, 23 of which are vineyards, all biodynamically managed.

 

 

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