Fongoli Rosso di Montefalco Serpullo 2015

Rosso di Montefalco Serpullo is a red wine produced by Fongoli in Montelfaco, Umbria. Vine obtained from the blend of Sangiovese, Sagrantino, Montepulciano grapes macerated on the skins for 15 days with spontaneous fermentation by indigenous yeasts. After soft pressing, the wine is aged in oak barrels for 3 years and bottled to rest in glass without filtration, clarification or addition of sulfur dioxide. Powerful and voluminous in the mouth and nose, it enchants with hints of dark spices and ripe red fruits. He is impetuous and perfect with game

Producer: Fongoli

Rosso di Montefalco Serpullo

️ Montefalco, Umbria, Italy

Fungoli

Sangiovese, Sagrantino, Montepulciano

2015

️  14.5%

Red wine

The grapes come from silty clay soil, manual harvest and spontaneous fermentation with indigenous yeasts, maceration of the skins for about 15 days in open vats with frequent breaking of the cap and pumping over, then soft pressing; subsequently the wine ages for at least 3 years in oak barrels of various passages, is bottled without addition of sulphur, filtration or clarification and rests for 6 months. Total sulfur 34 mg/l

Cherry in spirit and berries in jam, pot pourri of red flowers, spicy with mineral references and hints of toasting

Powerful and voluminous, rich and enveloping, the tannin is silky and the finish is very long

Serving temperature 18°-20°

Game

Impetuous

*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.