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Fongoli Rosso di Montefalco Bicunsio 2014

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15,70 

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The Rosso di Montefalco Bicunsio is a red wine produced by Fongoli in Montelfaco, Umbria. Vine obtained from a blend of Sangiovese, Sagrantino and Montepulciano grapes macerated on the skins for 10 days with spontaneous fermentation by indigenous yeasts. After soft pressing, the wine is refined in oak barrels for 2 years and bottled for resting in glass without filtration, clarification or addition of sulphur dioxide. Jammy red fruits, with balsamic and mineral puffs on the nose, in the mouth it is elegant and enveloping. Classy, to try with braised meats

Manufacturer: Fongoli

🍾 Rosso di Montefalco Bicunsio

🖼️ Montefalco, Umbria, Italy

🏡 Fongoli

🍇 Sangiovese, Sagrantino, Montepulciano

📅 2014

🌡️ 14%

🍷 Red Wine

🛁 The grapes come from loamy clay soil, manual harvest and spontaneous fermentation with indigenous yeasts, maceration of the skins for about 10 days in open vats with frequent cap breaking and pumping over, then soft pressing; the wine then matures for at least 2 years in oak barrels of various passages, and is bottled without the addition of sulphur, filtration or clarification. Total sulphur dioxide 35 mg/l

👃🏻 Jammy blackberry and cherry, dried rose and violet petals, dark spices with balsamic and mineral flavours

👅 Intense and persistent, enveloping and elegant, voluminous with dense but polite tannin

👍🏻 Serving temperature 18°-20°.

💕 Braised beef

😍 Classy

*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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