Vignagiulia, red wine is a result of a selection of Montepulciano grapes from the vineyard
planted in 1998 on the southwest hillside on land composed of stones mixed with silt, sand
and clay at an altitude of 150 meters above sea level.
Montepulciano is a late-ripening grape that needs ample exposure to the sun, loose soil
and adraining slope. This is to aid the phenolic maturation of the fruit and its concentration.
You can see these aspects in the texture and crunchiness of the grape’s skin, rich in
polyphenols and tannins, as well as in the woodiness of mature fruit. The grapes are harvested
by hand in small boxes during the last week of October.
A fermentation process of around 20 days is followed by maceration of the skins for 10
days. After the rst racking, the wine remains on the lees for two more months before
going into wood barrels.
The maturation in French oak barrels, either new or used only for the second time, lasts at
least 18 months. After bottling, the wine rests for another year in the bottle.
This wine stands out for its elegance, structure and great vocation to aging.
Impenetrable ruby red with hints of purple, it sticks to the glass, releasing a thick coat of
arches. Intense and complex with hints of ripe fruit and the scent of cherries. Pleasantly
spiced with balsamic hints in harmony with the delicate aromas of licorice typical of the
On the palate it is full of sensations, soft and silky in its tannins. A full and intense nish and
maintained by its flavor and alcohol level.
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