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Trentanni ROSSO UMBRIA IGP 750ml 2020
€20.50
(€27.33 / L)
VAT included
TENUTA MARCILIAN O
UMBRIA
TRENTANNI 2020
BLEND: MERLOT 50% SANGIOVESE 50%
AREA OF PRODUCTION: MONTECCHIO
VINEYARD SURFACE: 5 HA
VINEYARD ALTITUDE: 300 METRES ABOVE SEA LEVEL
SOIL TYPE: SEDIMENTARY, CLAYEY
TRAINING SYSTEM: SPURRED CORDON
VINE DENSITY: 6,500 PER HA
PRODUCTION PER HECTARE: 60 Q.LI
GRAPE YIELD IN WINE: 50%
AVERAGE AGE OF VINES: 14 YEARS
THE GRAPES AND THE VINEYARD
Merlot is cultivated in the municipality of Montecchio, on a clayey, well-exposed soil from which ripe and rich grapes are obtained. ripe and rich grapes. Sangiovese is
instead cultivated in the Orvieto area, on clay and sandy hillside soils from which which produces grapes that are well balanced in terms of polyphenols and of acidity.
VINIFICATION
The grapes ripen at different times, first first the Merlot is harvested, which after a 15% bleeding is sent to alcoholic fermentation. After about 15 days then the Sangiovese is
harvested, which undergoes a 20% malolactic 20% and then ferments in stainless steel tanks. At the end of fermentation, the wines are blended and placed in barriques
where malolactic fermentation takes place and where they remain to age for 9 months.
THE WINE
A wine produced for the first time with the 2009 vintage, it is, as its name suggests, expressly desired and made to celebrate the 30th anniversary of Famiglia Cotarella. The
combination of Merlot and Sangiovese proves extremely intriguing. The energy of the indigenous grape marries perfectly with the softness and personality of the French
variety. Ruby red of medium intensity with reflections towards the
garnet hue. The nose is refined with notes of plum, cherries in spirit and leather. In the mouth, Santa Rosa plum and sweet spices are perceived with great freshness. Long
persistence, marked by a savoury and mineral finish.
HARVEST TIME: FIRST WEEK OF SEPTEMBER MERLOT,
END OF SEPTEMBER SANGIOVESE: VINIFICATION MACERATION ON THE SKINS FOR 16 DAYS, 15 % MALOLACTIC FERMENTATION FOR MERLOT.
MACERATION ON THE SKINS FOR 12 DAYS, WITH 20% BLOODLETTING FOR THE SANGIOVESE
ALCOHOLIC FERMENTATION: IN STAINLESS STEEL
MALOLACTIC FERMENTATION: ENTIRELY CARRIED OUT IN BARRIQUES
AGEING: IN BARRIQUES FOR 12 MONTHS
ALCOHOL CONTENT 14.55%.
TOTAL ACIDITY: 5.35 GR/LT
DRY EXTRACT: 33 GR/LT
PH: 3,57
UMBRIA
TRENTANNI 2020
BLEND: MERLOT 50% SANGIOVESE 50%
AREA OF PRODUCTION: MONTECCHIO
VINEYARD SURFACE: 5 HA
VINEYARD ALTITUDE: 300 METRES ABOVE SEA LEVEL
SOIL TYPE: SEDIMENTARY, CLAYEY
TRAINING SYSTEM: SPURRED CORDON
VINE DENSITY: 6,500 PER HA
PRODUCTION PER HECTARE: 60 Q.LI
GRAPE YIELD IN WINE: 50%
AVERAGE AGE OF VINES: 14 YEARS
THE GRAPES AND THE VINEYARD
Merlot is cultivated in the municipality of Montecchio, on a clayey, well-exposed soil from which ripe and rich grapes are obtained. ripe and rich grapes. Sangiovese is
instead cultivated in the Orvieto area, on clay and sandy hillside soils from which which produces grapes that are well balanced in terms of polyphenols and of acidity.
VINIFICATION
The grapes ripen at different times, first first the Merlot is harvested, which after a 15% bleeding is sent to alcoholic fermentation. After about 15 days then the Sangiovese is
harvested, which undergoes a 20% malolactic 20% and then ferments in stainless steel tanks. At the end of fermentation, the wines are blended and placed in barriques
where malolactic fermentation takes place and where they remain to age for 9 months.
THE WINE
A wine produced for the first time with the 2009 vintage, it is, as its name suggests, expressly desired and made to celebrate the 30th anniversary of Famiglia Cotarella. The
combination of Merlot and Sangiovese proves extremely intriguing. The energy of the indigenous grape marries perfectly with the softness and personality of the French
variety. Ruby red of medium intensity with reflections towards the
garnet hue. The nose is refined with notes of plum, cherries in spirit and leather. In the mouth, Santa Rosa plum and sweet spices are perceived with great freshness. Long
persistence, marked by a savoury and mineral finish.
HARVEST TIME: FIRST WEEK OF SEPTEMBER MERLOT,
END OF SEPTEMBER SANGIOVESE: VINIFICATION MACERATION ON THE SKINS FOR 16 DAYS, 15 % MALOLACTIC FERMENTATION FOR MERLOT.
MACERATION ON THE SKINS FOR 12 DAYS, WITH 20% BLOODLETTING FOR THE SANGIOVESE
ALCOHOLIC FERMENTATION: IN STAINLESS STEEL
MALOLACTIC FERMENTATION: ENTIRELY CARRIED OUT IN BARRIQUES
AGEING: IN BARRIQUES FOR 12 MONTHS
ALCOHOL CONTENT 14.55%.
TOTAL ACIDITY: 5.35 GR/LT
DRY EXTRACT: 33 GR/LT
PH: 3,57
RI TRENTANNI 2020
16 Items
Data sheet
- Year
- 2020
- Type
- Red wine
- Allergens
- Sulphite