Fongoli Maceratum 2022 Magnum

Maceratum is an orange wine produced by Fongoli in Montefalco in Umbria. It is obtained from the maceration of Trebbiano Spoletino grapes in steel for a month with spontaneous fermentation by indigenous yeasts and 3 manual punchings per day. It refines for another 3 months in steel before being bottled without filtration, clarification and filtration. Fresh and decisive with wine tannins and a broad olfactory spectrum especially of honey and dried fruit. Full but elegant, perfect for blue cheeses

Producer: Fongoli

Maceratum Magnum

️ Montefalco, Umbria, Italy

Fungoli

Trebbiano Spoletino

2022

️  12%

Vino Orange

The grapes come from silty 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; subsequently the wine ages for at least 3 months in steel, is bottled without addition of sulphur, filtration or clarification and rests for 6 months. Total sulfur 10 mg/l

Exotic fruit and dried fruit, dates and honey, tea flowers and hints of wild herbs

Fresh and decisive, soft and intense, savory and with notable tannins

Serving temperature 10°-12°

Blue cheeses

Loaded but slender

*This bottle can be purchased without additional costs only in combination with other bottles from the same selection. Otherwise, the shipping costs expected for each individual country will be added, until 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 land near the Collina di S. Marco, in the heart of the Montefalco production area. Initially it was a farm, based on the production of oil and wine but also on the breeding of livestock and various crops.

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

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

Since 1980 the company has been managed by the third generation of family winemakers who follow the original approach by proceeding with long aging in large oak barrels and a vinification based on the use of indigenous yeasts and spontaneous fermentations, without the addition of sulfur dioxide.

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