Almaraminga – Armischiu 2019

$18,60

COUNTRYItaly
REGIONUmbria
YEAR: 2019
TYPE: red
COLOR: bright red, bright and intense
ALCOHOL: 14.5 % Vol.

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Description

Armischiu 2019 is a red wine from the Umbrian winery Almaraminga born from the blend of Sangiovese and native Umbrian red grapes. Following the sentence that is written on the label of the bottle. The fermentation of Armischiu is with spontaneous yeasts inside a closed stainless steel container without temperature control.

LU CENTRU DE LU MUNNU

La vita, la morte,
l’amore profondo?
Quante domande ci sono
in questo armischiu
di mondo!
Beviamoci su,
famola breve: i birilli
del cosmo colpiti da
una inspiegabile boccia,
a lu centru de lu munnu
ecco la vita che sboccia.

NAME: “Armischiu”, in Italian “mixture”, the wine is obtained from the union of two types of wine.
LOCALITY: hills south-east of Spoleto with east exposure.
SYMBOL ON THE LABEL: ““ Lu Centru de lu Munno ”; the city of Foligno is defined, by ancient tradition, the “center of the world” due to its geographical position in the center of the Italian peninsula, in turn at the center of the Mediterranean basin which was once considered the center of the world. This point was identified with the central pin of the historic “Caffè
Sassovivo ”in the main street of the city center.
NATURE: Red Wine.
GRAPE VARIETIES: 75% Sangiovese, 25% Sagrantino.
SOIL TYPE: clayey sandy hills with a good presence of skeleton in the hills south of Bevagna with west exposure.
VINEYARD CHARACTERISTICS: planted in 1998, planting layout 2.80 x 1 m
TRAINING SYSTEM: spurred cordon.
COLLECTION METHOD: manual in cassettes.
PERIOD: from the end of September to mid-October.
DESTEMMING: manual.
CRUSHING: traditional system of crushing with bare feet inside a vat for about 50% of the grapes, the remaining 50% is sent to fermentation intact.
PRESSING: very soft, carried out with a hydraulic press.
FERMENTATION: with spontaneous yeasts inside a closed stainless steel container without temperature control.
MACERATION: 5 days with 2 manual punching down in total.
RACKING: separation from the skins of the draining wine only. The wine finishes fermentation without the skins.
AGING: once the fermentation is over, the two wines are decanted and assembled then remain in steel for 6 months and then decanted into demijohn where they will remain for 12 months until bottling.
BOTTLING: manual without clarification or filtration.
ADJUVANTS: no foreign product is added to the grape with the exception of a small amount of sulfur before bottling.
ORGANOLEPTIC CHARACTERISTICS: it has a bright, bright and intense red color, sinuous in movement in the glass. It expresses aromas of fresh red fruit with spicy and balsamic nuances. In the mouth, the initial pseudo-caloric approach leaves room for freshness and gentle tannins that produce a tactile sensation of cleansing preparatory to the aromatic complexity of the retro-nasal perception: fruit in alcohol and licorice above all.
WINERY: Almaraminga

Additional information

Weight1.3 kg

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