Cuprense 22 2018
The glass is strictly turbid (it should be kept in mind to shake the bottle gently in the beginning, if there is no aversion to the intake of yeasts, now widely in lysis, or that at the end will remain all at the bottom) for a wine with a frank character. It deliciously bears the acid shoulder of which, despite the reduced percentage, is certainly the creator of Montepulciano while gaiety of Passerina and roundness of Montepulciano seem to recall the “rightness” of certain performances a cappella in SwingleSingers styleThe scent of yeast is rightly present, but perfectly integrated. Many citrus fruits, a pinch of white flowers and a touch of honeycomb, first of all honey from this or that plant. Robust structure, it is a “wine with bubbles” suitable for appetizers but that will not demerit at all with many main courses and with many seafood courses and some preparation of white meat not too demanding.
Producer
Igino Brutti e Cinzia-Cantina: Fontorfio
Wine cellar
Fontorfio is an ancient source located at the foot of the vineyards and the house that years ago we decided should be the place to spend the future years of our lives. Fontorfio is in Cossignano, a small medieval village in the Marche hinterland halfway between the Sibillini mountains and the sea. A country that has always lived of agriculture and Fontorfio was a farm that cultivated olive trees, cereals, grapes, produced wine and raised cattle. Here we arrived years ago, and here we are continuing old farmers’ work, maintaining their methods of processing, essentially manual, without the use of modern mechanics, without chemistry and with the intention of preserving the territory.
Wine sheet
The glass is strictly turbid (it should be kept in mind to shake the bottle gently in the beginning, if there is no aversion to the intake of yeasts, now widely in lysis, or that at the end will remain all at the bottom) for a wine with a frank character. It deliciously bears the acid shoulder of which, despite the reduced percentage, is certainly the creator of Montepulciano while gaiety of Passerina and roundness of Montepulciano seem to recall the “rightness” of certain performances a cappella in SwingleSingers styleThe scent of yeast is rightly present, but perfectly integrated. Many citrus fruits, a pinch of white flowers and a touch of honeycomb, first of all honey from this or that plant. Robust structure, it is a “wine with bubbles” suitable for appetizers but that will not demerit at all with many main courses and with many seafood courses and some preparation of white meat not too demanding.
Additional information
| Vintage | 2018 |
|---|---|
| Bottles | 600 |
| Denomination | Igp Marche Bianco – Quality Vino Spumante |
| Type of wine | Spumante Bianco |
| Soil composition | Sabbia 40%, Argilla 30%, Limo 30% |
| Vineyard Location | Cossignano |
| Region | Marche |
| Vine | Montepulciano vinified in white, Passerina, Pecorino |
| Composition | Passerina 65%, Montepulciano vinified in white 25%, Pecorino 15% |
| Cultivating system | Guyot |
| Harvest Period | Passerina 16.08, Montepulciano 19.08, Pecorino 15.09 |
| Yield | 60 (kilos of grape in hundred- per ha) |
| Type of agriculture | Biological |
| Grapes Certification | Biological |
| Fermantation | Spontaneous, with indigenous yeasts, sparkling wine bases Refermentation in bottle obtained with the addition of Pecorino must 2018 (01/05/2019). |
| Clarify and Filtration | None |
| Total Sulfure Dioxide | 37 mg / lt |
| Affinamento in bottiglia | About nine months in tank before bottling for refermentation |
| Service Temperature | 8°-10° (it is not recommended to serve too cold) |
| Available Format | 0,75 lt |
