Winery: Il Vinco
Viticulture: Certified organic and biodynamic
Grape variety: 100% Canaiolo Nero
Alcohol: 13% vol
Wine making: spontaneous fermentation without temperature control in cement vats, with its own natural yeast and without the help of other oenological products. Clarifications/filtrations are not carried out
Aging: cement and steel for 12 months and then 3 months in the bottle
Serve at: 16-18° C
Food matches: typical dishes of the Lazio cuisine such as gnocchi alla romana, spaghetti all'Amatriciana, Penne all'arrabbiata, trippa alla romana etc.
About him: here is the new vintage of the jewel of the Il Vinco boys! Canaiolo Nero from vines with a straight foot in Marta, south of Lake Bolsena, directly from a single vineyard of only 1 hectare, with yields of 15 ql / ha. A direct and essential wine thanks to a fermentation in cement and maceration of only 8 days. Aging in cement and steel to enhance drinkability, freshness and, in this vineyard in particular, capacity for evolution and depth.
Taxes 22% including