Type of grape used

Sangiovese - Cabernet - Merlot

 

Training system

Spurred cordon

 

Yield per hectare 

Grapes 70 quintals, wine 49 hl

 

Vinification

The grapes were harvested entirely by hand in crates and crushed-destemmed in a very soft way. The alcoholic fermentation of the different types of grapes takes place in separate containers with the addition of selected yeasts and a careful control of the temperatures to encourage maximum extraction of the colouring substances whilst at the same time ensuring a slower fermentation allowing the grapes to release its aroma to the maximum, and the consequential maceration for at least 20-25 days.

 

 

 

 

 

 

Aging

Once the malo-lactic fermentation process is under way, the wine is aged for 12-18 months in French wooden barriques. Once bottled, the wine continues its refinement for about 5-6 months.

 

Pairing

This wine goes well with red meats, especially roasted. It is advisable to decant for a few minutes before serving at a temperature of 18 ° C.

 

 

Colour

Intense ruby red with garnet reflections.

 

Fragrance 

Evident notes of spices, vanilla and red berry fruits.

 

Taste

Rounded and persistent on the palate, harmonious with good structure, with hints of vanilla and fruit.    

Type of Grapes used

Sangiovese -Cabernet S - Merlot

 

Training system 

Spurred cordon

 

Yield per hectare 

Grapes 70 quintals, wine 49 hl

 

Vinification 

The grapes were harvested entirely by hand in crates and crushed-destemmed in a very soft way. The alcoholic fermentation of the different types of grapes takes place in separate containers with the addition of selected yeasts and careful controls of the temperature to encourage maximum extraction of the Colouring substances and at the same time to ensure a slower fermentation. This permits the natural release of the grapes fragrance and the consequent maceration of at least 20-25 days to ensure that the wine acquires greater structure and complexity.

 

 

 

 

Aging

Once the malo-lactic fermentation process has been carried out, the wine is kept in steel containers for 8-10 months, followed by 2-3 months in bottles.

 

 

Pairing

This wine is the ideal complement to traditional Italian cuisine. It is advisable to let it decant a few minutes before serving at a temperature at about 18 °C.

 

Colour 

Ruby red with violet reflections.

 

 

Fragrance 

Fruity, fine scent with a touch of a floral note.

 

Taste 

Right balance between structure and softness.    

 Type of Grape used

100% Chardonnay

 

Training system

Spurred cordon

 

Yield per hectare

Grapes 70 quintals, wine 49 hl

 

Vinification

The grapes were harvested entirely by hand in boxes, and immediately introduced intact into the pneumatic press with the addition of dry ice to preserve any type of oxidation plus pectolytic enzymes to facilitate the extraction of primary aromas that are kept intact due to the action of the dry ice. After twelve hours the crushing-destemming takes place in a very soft way, followed by decanting and subsequent stripping ensuring however that the must is kept at a low temperature and when the mass has reached 13-14 degrees the yeast is inoculated to initiate the alcoholic fermentation which takes place at a controlled temperature (16-18 ° C) for a minimum of 13-15 days.

 

 

Aging

The wine continues its maturation period in steel tanks for about 4-5 months.

 

 

 

 

 

Pairing

It goes well with fish dishes and is also enjoyable with different combinations of traditional Umbrian cuisine. It is recommended to serve fresh, at a temperature of 11 - 12 ° C.

 

Colour

Straw yellow.

 

 

Fragrance

Intense and complex with notes of acacia flowers and fresh fruit.

 

Taste

Savoury, persistent, intense and fresh structured.

Type of Grape used

100% Grechetto

 

Breeding system

Guyot

 

Yield per hectare

Grapes 80 quintals, wine 56 hl

 

Vinification

the grapes harvested entirely by hand and harvested intact in crates, are immediately introduced into the pneumatic press with the addition of dry ice, to preserve any type of oxidation, and pectolytic enzymes, to encourage the extraction of primary aromas, which are preserved for the action of dry ice. After twelve hours the crushing-destemming takes place in a very soft way, followed by decanting and subsequent stripping always keeping the must at a low temperature; when the mass has reached 13-14 degrees, the yeast is inoculated to start the alcoholic fermentation which takes place at a controlled temperature (16-18 ° C) for a minimum duration of 13-15 days.

 

 

 

Aging

The wine continues its maturation period in steel tanks for about 4-5 months.

 

 

 

 

 

Pairing

It goes well with fish dishes and is also enjoyable with different combinations of traditional Umbrian cuisine. It is recommended to serve it fresh, at a temperature of 11 - 12 ° C.

 

Colour 

Straw yellow.

 

 

Frangrance 

Typical of the vine, intense and complex.

 

Taste 

Savory, persistent, intense and fresh structured.    

 

 Type of grapes used

100% Sangiovese

 

Training system

Spurred cordon

 

Yield per hectare

Grapes 70 quintals, wine 49 hl

 

Vinification

The grapes are harvested entirely by hand in boxes, and immediately introduced intact into the pneumatic press with the addition of dry ice to preserve any type of oxidation plus pectolytic enzymes to facilitate the extraction of primary aromas that are kept intact due to the action of the dry ice. After twelve hours the crushing-destemming takes place in a very soft way, followed by decanting and subsequent stripping ensuring however that the must is kept at a low temperature and when the mass has reached 13-14 degrees the yeast is inoculated to initiate the alcoholic fermentation which takes place at a controlled temperature (16-18 ° C) for a minimum of 13-15 days.

 

Aging

The wine continues its maturation period in steel tanks for about 4-5 months.

 

 

 

 

 

Pairing

It goes well with fish dishes, with typically Tuscan Umbrian appetizers, cheeses, very good as a dessert wine. It is recommended to serve it fresh, at a temperature of 11 - 12 ° C.

 

Colour

Rose "antiques".

 

 

Fragrance

Intense and complex with a scent of flowers and fresh fruit.

 

Taste

 Savoury, persistent, intense and fresh structured.



The winery facilities are located in an ancient farmhouse.

Opening hours are TUE-THU-FRI 9.00-12.30

 

The red grapes come from Sangiovese, Merlot, Cabernet Franc and Cabernet Sauvignon vines, while the white ones from Grechetto and Chardonnay vines.

 

Processing takes place in temperature controlled stainless steel containers, while ageing occurs in French Oak barriques.

 

 IGT (typical geographical indication) Umbria




wine@murogrosso.it    -    mob: +39 3314296698   -   tel. 0763 832676

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