Conca Ternana

Valle Umbra

Lago di Corbara

Italia

Umbria

I vini dell'Umbria | Uglygrapes

The wines of Umbria | Uglygrapes

Light golden yellow. Apricots, cedar zest, tropical fruit, hints of spice. Round, deep, fresh, slightly tannic.

Anteprima Tonda can be called an orange wine because of the long maceration on the skins in ceramic containers to which the grapes are subjected. Trebbiano Spoletino was already known in the 1800s, but only in the last decade has it become more famous. This popularity is also due to the production of monovarietal wine at the beginning of the 21st century, and that no one had ever done before, thanks to a careful selection of the variables of this grape variety. Trebbiano Spoletino has medium-width leaves with a downy undersurface, clusters are medium-sized, very compact, cylindrical in shape and with medium, round berries, and is very resistant to mold but is more susceptible to powdery mildew.

Anteprima Tonda can be called an orange wine because of the long maceration on the skins in ceramic containers to which the grapes are subjected. Trebbiano Spoletino was already known in the 1800s, but only in the last decade has it become more famous.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Trebbiano Spoletino Spoleto Doc

Trebbiano Spoletino

Antonelli San Marco

Vigna Tonda

Montefalco

Bright straw yellow with golden highlights. Tropical fruit, flowers, sweet spices, herbs, mineral notes. Fresh, savory, persistent.

The name comes from the locality Murello in San Gemini. The 3- to 5-year-old vineyards are planted on a 230-above-sea-level clayey-calcareous soil. Harvested by hand, the grapes are spontaneously fermented for 20 days in French oak barrels, aged on the fine lees for 6 months and then bottled where the wine remains for another 6-8 months.

The name comes from the locality Murello in San Gemini. The 3- to 5-year-old vineyards are planted on soil 230 above sea level of a calcareous clay type.

<label>Soil:</label>Clayey, calcareous, medium mixture
<label>Average vineyard age:</label>3-5 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Cordon spur-guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in oak barrels. Aging in large 15 hl French oak barrel for 6 months on fine lees, then 6-8 months in bottle
<label>Sulfur dioxide:</label>na

Trebbiano Spoletino Umbria Igt

Leonardo Bussoletti

San Gemini

Vigneti località Colle Murello

Bright straw yellow. Citrus, peach, apple, flowers, herbs, mineral notes. Balanced, slightly savory, citrus notes.

The wine takes its name from the Colle Ozio location in San Gemini in the province of Terni. Here stand the vineyards with which it is produced from a selection of Grechetto di Todi and Grechetto di Orvieto grapes. The soils are located at an altitude of 290 meters and are clayey-calcareous.

<label>Soil:</label>Clayey, calcareous, medium mixture
<label>Average vineyard age:</label>5-10 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Cordon spur-guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Aged in stainless steel at controlled temperature. Aged in stainless steel for 6 months on its fine lees, then 6-8 months in bottle
<label>Sulfur dioxide:</label>na

Grechetto Umbria Igt

Grechetto

Vigneti località Colle Ozio

Transparent ruby red with garnet highlights. Red fruits, herbs, dried flowers, spices, rhubarb. Enveloping, fresh, slightly tannic, persistent and slightly balsamic.

The name comes from the locality Ràmici in Alviano, where the soils in which Ciliegiolo di Narni IGT is grown are located. The soils stand at 190 meters above sea level, are sandy in texture and the vineyards from which this award-winning wine is made are about 35 years old.

<label>Soil:</label>Clayey, calcareous, medium mixture
<label>Average vineyard age:</label>35 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Cordon spur-guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel. Aged for 2 years in large barrels, then 1 year in bottle.
<label>Sulfur dioxide:</label>na

Ciliegiolo di Narni Umbria Igt

Ciliegiolo

Vigneti località Ràmici

Alviano

Intense ruby red. Fruit, herbs, citrus, berries. Fine, structured, tannic.

Molino dell'Attone is a wine produced by the Antonelli San Marco winery; it presents itself to the eye with a beautiful deep ruby red color.  It is an extremely elegant and complex wine that is best expressed with long aging in the bottle.

<label>Soil:</label>From the Miocene epoch and of marine origin, with the presence of marl and rich in minerals
<label>Average vineyard age:</label>32 years old
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>na
<label>Vine density:</label>3571 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation on the skins for about 40 days in steel. Aged in barrique for 3 years, then in bottle for 1 year.
<label>Sulfur dioxide:</label>na

Montefalco Sagrantino Docg

Sagrantino

Bevagna

Vigneto Molino dell'Attone

Ruby red with garnet highlights. Cherries in spirit, berry jam, candied citrus peel, spices. Sweet, fresh, persistent.

Montefalco Sagrantino Passito is the traditional version of Sagrantino, made by drying the grapes on mats. The name originates from the Latin "sacer," a sacred wine that was consumed during festivals in the Christian tradition.

<label>Soil:</label>Clayey, calcareous
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Withering of the clusters on racks for about 2 months. Maceration and fermentation at low temperature for about 10 days in steel tanks filled by gravity. Aging in 25 hl oak barrels for 12 months. Blending and clarification in concrete tanks for 18 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Montefalco Sagrantino Passito Docg

Vigneto Sagrantino Antonelli San Marco

Intense ruby red. Fruit, herbs, citrus, berries, mint. Structured, tannic, firm.

PSon limestone and clay soils 400 meters above sea level with a southern exposure, stand the vineyards that give rise to Chiusa di Pennone. A "lock" was defined as a very narrow olive grove often bordered by stone walls. So was the Chiusa di Pannone, while today it is the single vineyard used exclusively for the wine of the same name.

PSon limestone and clay soils 400 meters above sea level with a southern exposure, stand the vineyards that give rise to Chiusa di Pennone. A "lock" was defined as a very narrow olive grove often bordered by stone walls.

<label>Soil:</label>Pleistocene origin, calcareous clay, rich in gravels and fluvio lacustrine conglomerates.
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>2.7 ha
<label>Vine training:</label>na
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in wood with maceration on the skins for 3-4 weeks. Aging in large barrels for a minimum of 30 months, then about 3 months in cement tanks and finally at least 24 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Chiusa di Pannone

Bright ruby red. Black cherry in spirit, red berries, chocolate, spices, incense and menthol notes. Solid, enveloping and soft, warm with firm, refined tannins.

Rubesco Vigna Monticchio is one of Lungarotti winery's flagship wines and is made from Sangiovese and Colorino vines. Amazing for its ability to age, the grapes suitable for making this wine are carefully double sorted.

<label>Soil:</label>Of lacustrine origin, alternating clay and sandy layers
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>10 ha
<label>Type of planting:</label>Double spurred cordon
<label>Planting density:</label>4000-5000 vines per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>October
<label>Winemaking and aging:</label>Steel fermentation with 15-20 days maceration. Aging in barriques for 12 months, then 3-4 months in steel and finally 40 months in bottle.
<label>Total sulfur:</label>nd

Torgiano Rosso Riserva Docg

Sangiovese

Lungarotti

Vigna Monticchio

Ponte San Giovanni

Mild ruby red. Red fruits, herbs, rosehips, rhubarb balsamic notes. Fine, juicy, savory, slightly tannic.

<label>Soil:</label>Clayey, calcareous, medium mixture
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration on the skins for 15 days. Fermentation in stainless steel. Aging in 25 hl French oak barrels for 30 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Bright ruby red with garnet highlights. Red and berry fruits, flowers, watermelon and tamarind notes, spices, rhubarb, graphite. Balanced, slightly tannic, soft, fresh savory and persistent.

Sagrantino has uncertain origins, but it is thought to have come from Greece, arriving in Italy with Byzantine monks. Traces of cultivation dating back to the Middle Ages can be found in the lands near the town of Montefalco. In the past it was mainly used during religious services, the reason for the name of this intense wine with great aging capacity.

Sagrantino has uncertain origins, but it is thought to have come from Greece, arriving in Italy with Byzantine monks. Traces of cultivation dating back to the Middle Ages can be found in land near the town of Montefalco.

<label>Soil:</label>Clay alternating with marly and arenaceous formations
<label>Average vineyard age:</label>17 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon, guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel of destemmed but not pressed grapes. Aged for 36 months in 30 hl oak barrels, followed by another 24 months in bottle. Unfiltered.
<label>Sulfur dioxide:</label>na

Tenuta Bellafonte

Vigneti Bellafonte

Deep ruby red with garnet highlights. Cherry jam, dried leaves, tobacco, coffee and cocoa notes. Firm, tannic, persistent with fruity notes.

"Sacrantino," Cantina Pardi's high-end label, dmuch like Sagrantino di Montefalco DOCG, but made with grapes from the single vineyard located next to the winery in Pietrauta, and faithfully reflects what are the best qualities peculiar to the appellation. The "Sacrantino" is aged in large Austrian barrels, similar to the times of the regular Sagrantino but remains in the bottle for another 4 months.

"Sacrantino," Cantina Pardi's high-end label, dmuch like Sagrantino di Montefalco DOCG, but made with grapes from the single vineyard located next to the winery in Pietrauta, and faithfully reflects what are the best qualities peculiar to the appellation.

<label>Soil:</label>Sedimentary
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>55 q
<label>Harvest time:</label>Second half of October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with maceration for 8-9 days. Aged in barriques for 18 months, in steel for 12 months and finally in bottle 18 months.
<label>Sulfur dioxide:</label>na

Cantina Fratelli Pardi

Vigneti Località Pietrauta

Intense ruby red with garnet highlights. Red fruits, flowers, tobacco, humus, leather, underbrush. Structured, enveloping, slightly tannic, persistent.


Sagrantino di Montefalco "Colle alle Macchie" takes its name from the narrow part of the native vine where it grows. It is a south-facing cru, located about 420 meters above sea level on fairly deep clay soils where the grapes stay to ripen for a very long time.

<label>Soil:</label>Loamy, clayey
<label>Average vineyard age:</label>24 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>35 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with maceration on the skins for over a month. Aged in large French oak barrels for 36 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Tabarrini

Vigneto Macchie

Ruby red with garnet highlights. Jammy red fruit, sweet spices, earthy and toasty notes. Balanced, warm, tannic, slightly fresh.

"Campo alla Cerqua" is produced from a very small vine in the Montefalco area, at an altitude of 420 meters on pebbly, brackish and mineral soils. The producer has chosen to subdivide the vineyards to allow each variety to grow and express its full potential.

<label>Soil:</label>Loamy, clayey, loose, with good
presence of river pebbles
<label>Average vineyard age:</label>24 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>35 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with maceration on the skins for over a month. Aged in large French oak barrels for 36 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Cerqua

Straw yellow. Tropical fruit, apricot, citrus, flowers, herbs. Fresh, soft, slightly mineral.

Orvieto Classico Superiore Campo del Guardiano takes its name from the area where the vineyards are located, cultivated with vines more than two thousand years ago. The wine is aged in bottles lying in caves dug into the tuff under a chestnut forest, and has an excellent aging capacity.

<label>Soil:</label>Sedimentary and clayey origin
<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>80 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aging, again in steel for 8 months. then in bottle for 18 months.
<label>Sulfur dioxide:</label>na

Orvieto Classico Superiore Doc

Malvasia Bianca di Candia

Verdello

Drupeggio

Trebbiano Toscano

Palazzone

Orvieto

Vigneti Palazzone

Garnet red. Pepper, herbs, cocoa, berries. Fresh, tannic, persistent.

The "Colle Grimaldesco," is the winery's first wine made from Sagrantino grapes. Vineyards more than 20 years old are raised at 420 meters above sea level on clay, loamy soils with the presence of river pebbles with a southern exposure.

The "Colle Grimaldesco," is the winery's first wine made from Sagrantino grapes. Vineyards more than 20 years old are raised at 420 meters above sea level on clay soils.

<label>Soil:</label>Loamy, loamy, loose, with good presence of river pebbles
<label>Average vineyard age:</label>23 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with maceration on the skins for over a month. Aged in large French oak barrels for 36 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Colle Grimaldesco

Bright amber yellow. Spices, cheese, apricot and peach jam, honey, chamomile, citrus, cut grass, mineral notes. Fresh, candied.

The geographical area in which the wine with the designation Orvieto Classico is produced is located in the southwestern part of Umbria, As early as the 10th century B.C. there was wine production, started by the Etruscans after they conquered the cliff where they founded ancient Velzna, today's Orvieto. Intuiting how to exploit the tufa rock, the Etruscans developed a "three-story" system of winemaking-the grapes were crushed at ground level, transferred through earthenware pipes to the floor below where fermentation took place, after racking the wine was transferred to a further floor below where it was left to age for a long time. This process allowed for a quality and amiable wine, especially compared to other wines of the time. Calcaia is produced by leaving the grapes on the vine where during the fall fog allows Botrytis Cinerea to develop, the harvested grapes are fermented slowly and naturally.

The geographical area in which the wine with the designation Orvieto Classico is produced is located in the southwestern part of Umbria, As early as the 10th century B.C. there was wine production, started by the Etruscans after they conquered the cliff where they founded ancient Velzna, today's Orvieto.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Orvieto Classico Superiore Muffa Nobile Doc

Barberani

Vigneti Barberani

Civitella del Lago

Bright garnet red. Red fruit jam, wilted violet, licorice, juniper, tobacco notes, graphite, chocolate. Soft, firm tannin, savory, balanced.

<label>Soil:</label>Clayey, sandy, calcareous
<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>First half of October
<label>Vinification and ageing:</label>Maceration and fermentation in steel tanks at a temperature of 28°C for 21-24 days. Aging in 30 hl oak barrels and tonneaux for 30 months, then 24 months in bottle.
<label>Sulfur dioxide:</label>na

Adanti

Vigneti Adanti

Ruby red. Flowers, ripe red fruit, hints of spice. Balanced, persistent, savory.

Brecciaro takes its name from the soil where it is grown and comes from Ciliegiolo di Narni IGT grapes from two vineyards planted in San Gemini, Colle Ozio locality, and the other in Narni, Muriano locality. The soils are clay and limestone and are located at an altitude of 290 meters.

<label>Soil:</label>Clayey, calcareous, medium mixture
<label>Average vineyard age:</label>5-15 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Cordon spur-guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aged for 12 months, 70% in steel on fine lees and 30% in large French oak barrels, then in bottle for 6-7 months.
<label>Sulfur dioxide:</label>na

Amber yellow. Dried fruit, honey, citrus, beeswax. Sweet, glyceric, savory, lingering, balsamic.

Amelia Vin Santo is produced in an area where vines were already present in Virgil's time.  The grapes are left to dry immediately after the harvest, then pressed and transferred inside small containers known as "caratelli," left drained where the must ages for 3 years.

<label>Soil:</label>Clayey, rich in skeleton
<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>na
<label>Vinification and ageing:</label>Withering of grapes in fruit lofts. Fermentation in kegs. Aging in sealed, drained kegs for 3 years, then another year in bottle.
<label>Sulfur dioxide:</label>na

Amelia Vin Santo Doc

Malvasia Bianca

La Palazzola

Stroncone

Vigneti La Palazzola

Intense ruby red. Jelly of berries, medicinal herbs, licorice, carcadè, toasted notes of chocolate, cotton candy, dried fruit. Creamy, soft, tannic, slightly savory.

Montefalco Sagrantino is produced in a restricted area in the province of Perugia in the municipality of Montefalco. The soils are hilly and the grapes are grown between 220 and 472 meters above sea level with varying exposures that create a variety of microclimates and growing conditions. Pliny the Elder speaks of a very fine wine made from grapes from the Montefalco area. Sagrantino grapes are thought to have been introduced to the area in the 14th-15th centuries by Franciscan friars from Asia Minor, and the oldest mention of this grape dates back to 1549. Sagrantino Passito was once exclusively produced and used for great occasions, although it has a high quality it never had a market until recent times. The harvested grapes are dried in the air for about two months before being destemmed and vinified in steel with subsequent aging in oak barrels.

Montefalco Sagrantino is produced in a restricted area in the province of Perugia in the municipality of Montefalco. The soils are hilly and the grapes are grown between 220 and 472 meters above sea level with varying exposures that create a variety of microclimates and growing conditions.

<label>Soil:</label>Clayey-sandy limestone.
<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>Early October
<label>Vinification and ageing:</label>Drying on racks for about 2 months. Fermentation in stainless steel at controlled temperature (25°C) with maceration for 12-14 days and daily pumping over. Aging in oak barrels for 2 years, then another 2 years in bottle.
<label>Sulfur dioxide:</label>na

Straw yellow. Fruit, citrus, flowers. Fresh, savory, mineral, persistent.

Rediscovered a little more than 10 years ago in the area where Tenuta Bellafonte is located, Trebbiano Spoletino is vinified after careful selection of the grapes, for a few days cryomaceration takes place on the skins, once finished the berries are moved to Slavonian oak barrels where spontaneous fermentation takes place. Aging takes place in the same containers and lasts 7 months in which malolactic fermentation also takes place. The bottled wine is not filtered and rests for another 6 months.

Rediscovered a little more than 10 years ago in the area where Tenuta Bellafonte is located, Trebbiano Spoletino is vinified after careful selection of the grapes, for a few days cryomaceration takes place on the skins, once finished the berries are moved to Slavonian oak barrels where spontaneous fermentation takes place.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Intense straw yellow with golden hues. Notes of citrus, flowers, tropical fruits, herbs, mineral and brackish notes. Juicy, intense, fresh, savory, mineral.


Trebbiano Spoletino is an indigenous grape variety, typical of Umbria, that grows in a south-facing loamy clay soil. The vineyards are free-range, over 90 years old, and for vinification the grapes are fermented in steel and aged for at least in the same containers, then bottled.

<label>Soil:</label>Loamy, clayey
<label>Average vineyard age:</label>90 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sylvoz
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aging, again in steel, for at least 12 months, then another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Pastene

Bright golden yellow. Ripe yellow fruit, herbs, butter, candied citrus, saffron and honey. Soft, intense, firm and mineral, fresh and persistent.



"Luigi e Giovanna" is the modern and innovative interpretation of Orvieto Classico. Produced with a careful selection of each bunch of grapes from the vineyards planted on ancient soils of volcanic origin on south-facing hills. The proximity to Lake Corbara allows for a very special microclimate, with significant temperature swings between day and night, and fog in the autumn period that allows Botrytis Cinerea to develop on the grapes.

"Luigi e Giovanna" is the modern and innovative interpretation of Orvieto Classico. Produced with careful selection of every cluster from vineyards planted on ancient volcanic soils on south-facing hillsides.

<label>Soil:</label>Sedimentary, with the presence of marine fossils, pebbles and limestone agglomerates
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>2.5 ha
<label>Vine training:</label>Double Guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Between September and October
<label>Vinification and ageing:</label>Pre-fermentative cryomaceration and spontaneous fermentation in temperature-controlled steel (15-20°C). Aging in 28hl Allier oak barrels for 6 months with malolactic fermentation taking place, then 1 year in bottle.
<label>Sulfur dioxide:</label>na

Intense iridescent ruby red with garnet highlights. Black cherry jam, fruit under spirits, wax, spices, cinnamon, soy sauce. Tannic, sweet, structured, warm, fruity.

Cornetta takes its name from the berries that when not yet ripe are horn-shaped. It is also called Vernaccia Nera, but it has nothing to do with Vernaccia vines, which according to producer Di Filippo, the name comes from the fact that the grapes were left to air-dry during the winter (vernum in Latin). Cornetta grows only in the Cannara area, has a conical cluster and oval berries, very sensitive to powdery mildew and is more resistant to botrytis. It is very vigorous, and during the spring and summer excess leaves are cut and green berries are harvested to ensure optimal ripening of the grapes.

Cornetta takes its name from the berries that when not yet ripe are horn-shaped. It is also called Vernaccia Nera, but it has nothing to do with Vernaccia vines, which according to producer Di Filippo, the name comes from the fact that the grapes were left to air-dry during the winter (vernum in Latin).

<label>Soil:</label>Clay-limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4000-5000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Drying on mats for about 2 months. Fermentation in temperature-controlled stainless steel with 3-4 weeks maceration. Aging in steel for about 4 months.
<label>Sulfur dioxide:</label>na

Vernaccia di Cannara Colli Martani Doc

Cornetta

Di Filippo

Cannara

Bright golden yellow. Ripe fruit, honey, hay, herbs, oxidative notes. Soft, warm, enveloping, mineral, fresh and persistent.

Verdello takes its name from the green color of its berries; it is thought to have been brought to Umbria in the early 20th century by Hungarian monks traveling to the monastery of Sant'Urbano, near the La Palazzola estate. Some researchers have speculated, but not yet proven, that Verdello is related to Portuguese Verdelho. There are many possible variants or biotypes of Verdello in Italy, but according to DNA analyses, this grape variety is identical to Verdicchio and Verduschia.

Verdello takes its name from the green color of its berries, thought to have been brought to Umbria in the early 20th century by Hungarian monks traveling to the monastery of Sant'Urbano, near the La Palazzola estate.

<label>Soil:</label>Clayey, rich in skeleton
<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>na
<label>Vinification and ageing:</label>Fermentation with malolactic fermentation taking place in barrels. Aging in 3.5 hl terracotta jars for about 90 days, depending on vintage.
<label>Sulfur dioxide:</label>na

Verdello Umbria Igt

Coppery red. Dried fruit, raisins, carcadé. Soft, spicy.

The vineyards are located at an altitude ranging from 50 to 400 m above sea level at varying gradients in the southwestern part of Umbria. Vineyards have been present in this area since ancient times; Virgil describes in the Georgics how the people used to tie the vine shoots with willows. The grapes are dried on trellises, after which they are vinified and aged in drained and sealed oak barrels for 48 months.

The vineyards are located at an altitude ranging from 50 to 400 m above sea level at varying gradients in the southwestern part of Umbria. Vineyards have been present in this area since ancient times; Virgil describes in the Georgics how the people used to tie the vine shoots with willows.

<label>Soil:</label>Clayey, rich in skeleton
<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>na
<label>Vinification and ageing:</label>Withering of the grapes and subsequent fermentation in kegs. Aging in sealed, drained kegs for 3 years. Then another year in bottle.
<label>Sulfur dioxide:</label>na

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