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Fongoli Rossofongoli 2015

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12,70 

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Rossofongoli is a red wine produced by Fongoli in Montefalco, Umbria. It is made from Sangiovese and Montepulciano grapes vinified and aged in steel for 6 months. Spontaneous fermentation with indigenous yeasts and maceration for 10 days. The wine rests in glass for a few months without filtering, clarification or addition of sulphur dioxide. The nose is vinous with hints of undergrowth, fresh and exuberant in the mouth. A rustic and straightforward wine perfect with meat sauces

Manufacturer: Fongoli

🍾 Redfongoli

🖼️ Montefalco, Umbria, Italy

🏡 Fongoli

🍇 Sangiovese 60%, Montepulciano 40%

📅 2015

🌡️ 11.5%

🍷 Red Wine

🛁 Manual harvest and spontaneous fermentation with indigenous yeasts, maceration on the skins for about 10 days, then soft pressing; the wine then mellows in steel for 6 months with racking and oxygenation, and is bottled without the addition of sulphur dioxide, filtration or clarification. Total sulphur dioxide 45 mg/l

👃🏻 Hints of wine and undergrowth, red fruit and hints of roses

👅 Fresh and enveloping, exuberant and light, savoury with rounded tannin

👍🏻 Serving temperature 16°-18°.

💕 Fettuccine with meat sauce

😍 Direct

*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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