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Fongoli Maceratum 2021

24,50 

Out of stock

Maceratum is an orange wine produced by Fongoli in Montefalco, Umbria. It is obtained by macerating Trebbiano Spoletino grapes for a month in steel with spontaneous fermentation by indigenous yeasts and 3 manual punching-downs a day. It matures for 3 months in steel before being bottled without filtering, clarification or filtration. Fresh and decisive with lively tannin and a broad olfactory spectrum, especially of honey and dried fruit. Loaded but with elegance, perfect for blue wines

Manufacturer: Fongoli

🍾 Maceratum

🖼️ Montefalco, Umbria, Italy

🏡 Fongoli

🍇 Trebbiano Spoletino

📅 2021

🌡️ 12%

🍷 Orange Wine

🛁 The grapes come from loamy clay soil, manual harvest and spontaneous fermentation with indigenous yeasts, maceration of the skins for about a month in open vats with manual punching down 3 times a day, then soft pressing; the wine then matures for at least 3 months in steel, is bottled without the addition of sulphur dioxide, filtrations or clarifications and rests for 6 months. Total sulphur dioxide 10 mg/l

👃🏻 Exotic and dried fruits, dates and honey, tea flowers and hints of wild herbs

👅 Fresh and decisive, soft and intense, savoury and with remarkable tannin

👍🏻 Serving temperature 10°-12°.

💕 Blue cheeses

😍 Loaded but slender

*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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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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