Da Cima a Fondo

Ancestral Method

Vino rosso

Location of the vineyards: Solinga Valley.

Soil: gravel-sand soil.

Vineyards: vineyards facing south on a steep hillside.

Vinification: the grapes are hand-harvested on the top (cima) of the hill, destemmed and pumped into stainless-steel vats where they ferment at a controlled temperature. The skins are left with the fermenting juice for about 8 days. The alcoholic fermentation is stopped by filtering and racking the wine.  The wine is cooled and left to stand during the winter. In spring the wine is bottled with the natural sugar of its grapes without being filtered. The fermentation ends in the bottle during the spring. Finally, the wine ages in the bottle in the dark of our cellar for a brief time before release.

Tasting notes: deep ruby red colour; complex nose with notes of black cherry, wild fruits, dog rose, violet and wild herbs. On the palate it shows a good body with firm but fine-grained tannins. Lingering finish with almond overtones.

Pairing suggestions: extremely food-friendly wine, it pairs well with salumi, bold-flavoured pasta and risotto, roasted meat, aged cheese.

Service temperature: best served at 16 °C in a glass with a large bowl. The sediment on the bottom (fondo) of the bottle is natural.

Available formats: 0,75 l bottle.

Contains sulphites.

Produced in Italy.

Label painting by our friend Antonella Tacci (Martilde winery).