Il Vinco - Rosso Delle Macchie 2016
Il Vinco’s 2016 Rosso delle Macchie is made of 100% Canaiolo Nero, from very old prefiloxera vines, macerated with the skins for eight days. Medium-bodied, fresh and juicy, with subtle tannins and notes of tart red fruit, some earthy herbs and a hint of i
Il Vinco – Rosso delle Macchie 2016
Il Vinco’s 2016 Rosso delle Macchie is made of 100% Canaiolo Nero, from very old prefiloxera vines planted on sandy, volcanic soil at 380 metres altitude. After a manual harvest at the end of September, the grapes were destemmed, crushed and loaded into cement vats, where they macerated with their skins for eight days. Fermentation took place with indigenous yeasts, without additions or temperature control. After pressing, the wine aged for 12 months in stainless steel tanks. It was then bottled unfiltered and unfined, with only a tiny amount of sulphites added.
Il Vinco’s 2016 Rosso delle Macchie has an intense ruby-red color with an earthy nose, filled with aromas of red berries, dried herbs, flowers and whiffs of minerals. On the palate it’s medium-bodied, fresh and juicy, with subtle tannins and notes of tart red fruit, some earthy herbs and a hint of iron. Pairs perfectly with typical Lazio dishes such as Roman lamb, spaghetti alla carbonara, saltimbocca alla romana or even with tripe.
About Il Vinco
Located in Montefiascone, in Lazio’s province of Viterbo, near Lago di Bolsena, Europe’s largest volcanic lake, three friends run Il Vinco. Daniele Manoni, Marco Fucini and Nicola Brenciaglia started the project in 2014, striving to preserve some of the region’s indigenous varieties, mainly Canaiolo Nero. From a few hectares of biodynamically farmed old vines on the southern shore of the lake, planted on hilly slopes between 250 and 450 meters above sea level, the group produces minimal-intervention wines that exude a sense of place, highlighting the unique, volcanic microclimate of Lake Bolsena.
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