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I vini di La Fontuccia | Uglygrapes

La Fontuccia

Intense, bright straw yellow. Mineral, iodine, apricot, peach, flowers. Savory, mineral, enveloping, structured, fresh, slightly tannic.

La Fontuccia winery's "Senti Oh! Costa Toscana Igt" white wine comes from a careful selection of the best bunches in the vineyards located on the steep slopes of the Capel Rosso area, in the southernmost part of the island of Giglio that has always been considered the most suitable for grape growing. Harvesting begins the first decade of September, following destemming of the grapes, a 72-hour cold maceration takes place followed by fermentation at a controlled temperature. Following aging in steel vats and bottle, the white wine is bright straw yellow, with an enveloping, structured and fresh character.

La Fontuccia winery's "Senti Oh! Costa Toscana Igt" white wine comes from a careful selection of the best grapes in vineyards located in the southernmost part of the island of Giglio. Following the harvest, a 72-hour cold maceration takes place followed by temperature-controlled fermentation. Following aging in steel tanks and bottle, the white wine is a brilliant straw yellow, with an enveloping, structured and fresh character.

<label>Soil:</label>Loose granite, mixed sandy clay and medium-textured
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between early to mid-September
<label>Vinification and ageing:</label>Cryo-maceration for 24-72 hours and spontaneous fermentation in temperature-controlled steel. Aged in steel on fine lees for 6 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Costa Toscana Igt

Ansonica

Vasca d'acciaio

Bottiglia

Vigneti Fontuccia località Fontuccia e Olivello

Toscana

Costa d'Argento

Isola del Giglio

Italia

Deep amber yellow. Fruit, apricots, citrus, notes of tropical fruits, flowers. Structured, rich, persistent, balanced.

La Fontuccia winery's "Nantropò" passito is made from Ansonica grapes harvested from vineyards over 80 years old located between granite and the sea within the territory of the island of Giglio.
Following the harvest, the grapes are dried in the sun for a period ranging from 28 to 40 days depending on 'seasonal trends. Destemming is done manually, fermentation is spontaneous without temperature control with maceration of about 4 months. The result is an amber-colored, structured and persistent wine.

La Fontuccia winery's "Nantropò" raisin wine is made from Ansonica grapes that, following harvest, are dried in the sun. Destemming is done manually, fermentation is spontaneous without temperature control with maceration of about 4 months. The result is an amber-colored, structured and persistent wine.

<label>Soil:</label>Loose, shallow granite
<label>Average vineyard age:</label>80 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early harvest in late August
<label>Vinification and ageing:</label>Sun-dried grapes for 28-40 days depending on the vintage. Manual destemming and spontaneous fermentation in steel without temperature control with maceration for about 4 months. Aging in steel for 3 months on fine lees followed by another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneti Fontuccia località Capel Rosso

Intense straw yellow. Yellow fruit, mineral notes, iodine, honey, chamomile. Firm, balanced, intense, structured, fresh, persistent.

The white wine " Caperosso Senti Oh! Costa Toscana Igt" of the company La Fontuccia comes from a careful selection of the best grapes in the vineyards located on the steep slopes of the area of Capel Rosso, in the most southern part of the island of Giglio always considered the most suitable for the cultivation of grapes. Harvesting begins the first decade of September, following destemming of the grapes, a 72-hour cold maceration takes place followed by fermentation at a controlled temperature. Following aging in steel vats and bottle, the white wine is bright straw yellow, with an enveloping, structured and fresh character.

The white wine "Caperosso Senti Oh! Costa Toscana Igt" from the winery La Fontuccia comes from a careful selection of the best grapes in the vineyards situatenella most 'south of the island of Giglio. The grapes are cold macerated for 72 hours. Fermentation takes place at a controlled temperature. Following aging in steel tanks and bottle, the white wine is a brilliant straw yellow, with an enveloping, structured and fresh character.

<label>Soil:</label>Loose, shallow granite
<label>Average vineyard age:</label>80 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Cryo-maceration for 72 hours and spontaneous fermentation in temperature-controlled steel. Aged in steel on fine lees for 6 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

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'Senti Oh!' Costa Toscana Igt

'Nantropò' Costa Toscana Igt

'Caperosso Senti Oh!' Costa Toscana Igt