IGT Sangiovese Umbria
"Campo della Fiera " Sangiovese Umbria IGT
Sangiovese Umbria IGT of 'Castello di Corbara Winery' is the result of a blend of several varieties of grapes: mainly Sangiovese, with a presence of Merlot and Cabernet. The vineyards from which the bunches are harvested are located at various altitudes and exposures, and the consistency of the soil they're planted on varies from medium to loose. The vineyards are carefully monitored during every phenological phase with the aim of achieving high - quality grapes. Once ripe, the grapes are separately harvested depending on the variety and the field of origin, a distinction preserved also for vinification and maceration, which take place separately as well: these processes happen in steel containers for a period of 12 – 15 days, at controlled temperature. When malolactic fermentation succeeds the initial fermentation, the wine is bottle-aged for around 2-3 months; then it can be put on the market.
"For many years Castello di Corbara Winery has respected the environment, constantly monitoring the microclimate of its vineyards dispersed troughout its territory over 1000 hectares wide, in order to guarantee the production of utterly genuine wines representing a true expression of the grapes and of the land"
"Campo della Fiera " Sangiovese Umbria IGT
Sangiovese Umbria IGT of 'Castello di Corbara Winery' is the result of a blend of several varieties of grapes: mainly Sangiovese, with a presence of Merlot and Cabernet. The vineyards from which the bunches are harvested are located at various altitudes and exposures, and the consistency of the soil they're planted on varies from medium to loose. The vineyards are carefully monitored during every phenological phase with the aim of achieving high - quality grapes. Once ripe, the grapes are separately harvested depending on the variety and the field of origin, a distinction preserved also for vinification and maceration, which take place separately as well: these processes happen in steel containers for a period of 12 – 15 days, at controlled temperature. When malolactic fermentation succeeds the initial fermentation, the wine is bottle-aged for around 2-3 months; then it can be put on the market.
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Sangiovese 70%, Cabernet Sauvignon 15%, Merlot 15% |
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13% volume |
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Slopes at 250-300 meters above sea level with a south south/west exposure |
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Vallecchio – Viavalle – Poggio Noceto |
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From medium to loosely packed |
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cordon system, spur pruned with 6-8 buds |
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no more than 70 quintals/hectare (circa 2.5 acres) |
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Last decade of September – early October; hand-picked, selecting the grapes |
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Vinification at controlled temperatures ranging from 25 to 18° C. Maceration for 12 – 15 days through plunging of the cap |
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The wine is transferred into small French oak casks for 12 months. Bottle-aging lasts from 5 to 6 months in a thermo-controlled wine cellar at 15°-16°C |
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Bordolese: 75 cl |
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ruby red |
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ripe fruit, spicy, prune, chestnut, tobacco |
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full and rotund to the palate, balanced, evenly tannic |
"For many years Castello di Corbara Winery has respected the environment, constantly monitoring the microclimate of its vineyards dispersed troughout its territory over 1000 hectares wide, in order to guarantee the production of utterly genuine wines representing a true expression of the grapes and of the land"
"Campo della Fiera"
Sangiovese Umbria IGT
Sangiovese Umbria IGT
