Weight (Kg): 18,50 Available:				CUMA Marche Rosso I.G.T. Organic 12 bottiglie (TDS01212) Packaging with 12 bottles of 0,75 Lt. each one "CUMA" MARCHE ROSSO I.G.T. ORGANIC It comes from carefully selecting of the finest Montepulciano grapes and Barbera red grape of our oldest and sunny vineyards overlooking the ancient shrine of the late Hellenistic Roman Republican (II - I century BC.), which stands in Cuma locality, in the town of Monterinaldo. After a long and careful vinification in steel, continues to mature for at least a year in small oak barrels and another six months in bottle. It is good with grilled meats, roasts, game and cheeses of medium and long aging. Serve at 18 ° - 20   Price: € 205,20 + vat 21%   Read Comments Write a Comment Print Details
Product Prenotation

"CUMA" MARCHE ROSSO I.G.T. ORGANIC

Origin of name: From Archaeological locality, fraction of Monterinaldo, called "The Cuma" and overlooking the vineyards Sgaly.
Title: Marche Rosso I.G.T. (IGT)
Production Year: 2007
Grapes: Montepulciano 90% - 10% Barbera
Bottles produced: n° 6500
City of Production: Monterinaldo Ortezzano and villages of the "MARCA Fermana" (FM)
Land. Physical / Chemical: Clay / Calcareous
Position: Hilly
Altitude: 300 m s.l.m.
Exposure: South Montepulciano, Barbera East South East.
Vineyard Age: 40 years Montepulciano, Barbera 28 years
System: Counter
Form: Sylvoz
Sixth: m 2,5 x 0,8
Size: 2.2 Ha
Yield / Ha Natural:70 Q.li Montepulciano, Barbera Q.li 50 n. 5000
Harvest Period: Montepulciano The third 10 days of October; Barbera the first ten days of October
Grapes: Organic Certificate
Thinning: Do not done because the production of natural to 6 has been contained.
Selection: Manual of the individual bunches during the harvest
Harvest: Manual bins from 200 to 250 kg
Processing: press of rasping, cold-fermentation maceration for 72-96 hours. Fermentation with pumping and emptying both automatic and manual for 20 to 25 days in temperature controlled stainless steel fermenters. Various racking and racking, malolactic fermentation in stainless steel. Afterwards, in barriques of French oak "Allier" for at least 12 months.
Stabilization: Static refrigeration in a special tank, filtration to 1 micron.
Aging: In bottle in air conditioned room for at least 6 months.
Main Analytical Parameters:
Alcohol: 15.18% vol.
Total acidity: 5.2 g / 1.2 g
Total sugar: En extract 30.2 g
Total Sulfites SO2 : 60 mg / l as the allowable limit in wines from organic grapes (SO2 allowed in non-organic wines from grapes from 200 to 240 mg / lt