La coda del Lupo Marche Sangiovese IGT new wine from the Vittorini winery.
Added sulphur values: only at bottling for a free disulphurous measure of 20 mg/l and total sulphurous mg/l 70
Harvest: the optimal maturation of the Sangiovese around the first ten days of September. The harvest took place exclusively in 50-liter crates. Training system: spurred cordon with four spurs with a single bud (the bourillon: the closest to the crown and the least fertile).
Sixth planting: The Sangiovese sapling is at a density of 1.1 meters between the rows and 0.6 meters between the vines for a total of 16,000 vines/hectare.
Winery: When the grapes arrive in the cellar they are destemmed without undergoing any pressing (the grapes ferment whole) without the use of sulphurous.
Fermentation takes place at a temperature of around 15°C (90 days to complete fermentation) with maceration of the skins until the end of the fermentation. The wine is aged for 12 months in small woods before being bottled.
The company was born from an authentic love for nature and respect for its times.
The company philosophy focuses on a conscientious way of "making wine", starting from respect for the vegetative needs of the vine, from the careful use of the technique in the cellar and of the environment.
Cantina Vittorini
di Nico Speranza
Via Ete, 56
63842 Monsampietro Morico
Tel. +39 347 92 46 531
Mail [email protected]
