Torgiano Rosso Riserva La Cupa Fattoria Mani di Luna 2015
Serve at: 14°-16°C
Glass type

Torgiano Rosso Riserva La Cupa Fattoria Mani di Luna 2015

MDLVICUXX
Non disponibile
€28.50
Tax included

The D.O.C.G. Torgiano Roso Riserva is among the most historic in Italy. Finally an artisan reality such as that of Fattoria Mani di Luna launches into a challenge that finds competition with historic cellars. The grapes, coming from the vineyards planted on sandy soil with the presence of silt and limestone, are harvested in early October, destemmed by hand and crushed with the feet. Fermentation on its indigenous yeasts in cement barrels and on open vats without temperature control. Maceration of about twenty days and refinement of ten months in cement plus six months of used tonneaux. Bottled manually by drop without filtration. Subsequent refinement in the bottle for at least six months.

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Fattoria Mani di Luna

Fattoria Mani di Luna

 

The winery is located in Torgiano, Fattoria Mani di Luna, in a country house just few kilometers from Perugia. Very clear ideas right from the beginning in 2012: working the earth in a natural way.
First they get the certificate of organic, then biodynamic, but it is the result in the glass that counts: the Mani di Luna wines in addition to being healthy wines, are good, sincere, clean and extremely balanced.

The vineyards are on two different areas, the cultivated vineyards are: sangiovese, grechetto, riesling malvasia, trebbiano, sagrantino.

Older plants and more recent plants on sand fields. The soil is very sandy, covered with weeds like beans, mustard, barley, etc. Vineyards are a praise to the luxuriant nature, ordined and treated with knowledge. The only thing that waste this equilibrium is the presence of wild boars that devastate. The strength of this company is the complementarity between Simone who deals with accounting, Rocco's activity in the cellar and Alessandro in the vineyard, two out of three are oenologists but no one has an interest in vinification according to the conventional oenological rules and perhaps two exceptional cases in which The oenologist does not just study the processes but lives them first with passion. Hands and moons are the protagonists: hands because the activity is all manual, from picking to pressing (only female feet); The moon dictate with its cycles the different phases of the activities. Compression with the feet, combined with manual diraspation, is the best method to preserve and enhance the quality and thus the characteristics of grapes. The white wines are partially macerated briefly on the skins and partially pressed whole bunches very smoothly on vertical wood press. The yeasts are naturally indigenous, so present on the skins, using the "pie de cuve" method to avoid uncontrolled fermentations. Once the must has become wine, it is poured into fruit days following the lunar calendars and runs all winter on its fine leeks, which are brought into suspension by weekly batonnages in order to ensure greater stability and wealth to the wines.

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