JOVIO

Umbria IGT

jovio
At sight it appears almost impenetrable ruby ​​red, with violet reflections, the sense of smell highlights hints of ripe red fruit and undergrowth, mineral, balsamic, the dry taste offers olfactory sensations of good persistence, to be combined with mature cheeses, game and in genres with structured dishes
Typology
Red Stop
Grapes>
Montepulcano 100%
Vineyard surface
0,5 Ha
Pedology
The soils are red-brown, rich in iron and calcium
Average AGE Vineyards
15 years
Farming system
Gouyot
Soil Management
Spontaneous grassing and cultivation, no use of herbicides
Operations in green
Early selection of shoots, mechanical trimming, manual removal
Harvest
Manual in cassettes
Production per hectare
1.2 kg per vine, corresponding to 65 quintals per hectare
Destemming
Completely mechanical
Crushing
Mechanics and partial of the grapes
Pressing
Soft (0.2/0.4 bar) in a lung press
Maceration
12/16 days, with alternating punching down, pumping over and delestage
Fermentation
In small vitrified cement vats at a controlled temperature (25/28 °C)
Refinement
Partly in concrete, partly in 5 hL tonneaux for 12 months. In bottle for at least 12 months
Service temperature
16/18°C
Alcohol content
13.5% by volume