Rupestro
Ruby with crimson glares.
Fragrant olfactory structure of plum and raspberry, followed by mulberry and wisteria.
Charmingly round in the mouth, with a subtle tannin and addictive drinkability.
Iron.
Characteristics
| Year | 2018 |
| Name | Rupestro |
| Category | Red Whine |
| Name | IGT - Liguria di Levante |
| Vine | 60% Sangiovese, 40% Canaiolo, Ciliegiolo |
| Production area | Colli Di Luni |
| Vineyard | In Groppolo, above Sarzana, in an excellent portion of the hill facing South at 100-120 metre above sea level. Land is made up of silty sandy clay, a microclimate without significant temperature variations. |
| Age of vines | 25 – 45 years |
| Harvest | From September 10th to October 1st, selected grapes |
| Yield / hectare | 80 q per hectare |
| Vinification | Pressed and destemmed grapes, fermentation with maceration on the skins for 150 hours with frequent pumping over, long resting on the lees. |
| First production year | 1984 |
| Person in charge of production | Enologist Nicola Tucci |
| Number of bottles | 9000 Bordeaux bottles 0.75 l, 1.700 Bordeaux bottles 0.375 |
| Exposure and altitude | South 100 – 120 m above sea level |
| Material of fermentation tanks | Stainless Steel ANSI 316 |
| Temperature of fermentation | 24° C for 15 days |
| Bottling | End of February |
| Alcohol | 12,5 % vol |
| Acidity | 5,4 g/l |
| Dry extract | 29 g/l |
| Resistance to ageing | 7 – 10 years |
| Serving temperature and modality | Uncork bottle at the time of use at a temperature of 16-18 °C if young; decant if aged |
| Food matching | White and red meat; if chilled, combine with fat fish. |
Schede Organolettiche
Red and Rosè Wines
Poggio dei Magni, Rupestro, Serasuolo.
We farm vineyards naturally, respecting the environment and aspiring to quality.