Rosso della Gobba is the result of a blend of local indigenous grape varieties such as Sangiovese, Montepulciano and the historic Montefalco grape. The vineyards are spurred cordon trained and are located at an altitude of 220 metres above sea level.
Manual harvesting is carried out in September, in accordance with the ripening times of the different varieties. Subsequent fermentation in steel vats is carried out using only indigenous yeasts.
Ageing is instead conducted in cement tanks for about 12 months. No clarifications or filtrations are carried out.
| Brand | Raina - Francesco Mariani Montefalco (PG) |
|---|---|
| Vintage | 2022 |
| Dimension | Bottiglia 0,75 l |
| Alcohol | 12.5% |
| Grapes | Varietà Autoctone Locali |
| Varietal | Umbria I.G.T. |
| Type | Red Wine |
| Agricolture | natural yeasts organic |
| Country | Italy |
| Region | Umbria |
Allergens
|
Contains Sulphites |
| Pairings | BBQ and Grilled Meat Pasta with meat Red Meat Seasoned Salumi White Meat |
"Raína was the nickname of the farmer who cultivated these lands before us. With this name I wanted to keep the connection with the past alive."
Raína was founded in 2002 in Montefalco. Francesco Mariani and Andrea Mattioli began their adventure with 10 hectares of vineyards, planted between 220 and 300 metres above sea level and on medium-textured soil. For all varieties, the chosen training system is guyot.
The grapes cultivated are those indigenous to the Montefalco area: Sagrantino, Sangiovese, Montepulciano, Merlot, Syrah, Grechetto and Trebbiano Spoletino.
Since 2012, the farming techniques used are those of biodynamic agriculture because: "The winegrower must aim to maintain over time the richness of the soil from which he draws the fruits of his labour, without exploiting it passively for mere economic reasons, nor progressively impoverishing it with the use of chemicals..."
No chemical fertilisers, herbicides or synthetic plant protection products are used in the vineyard. Instead, copper, sulphur and plant decoctions are used. No chemicals are used in the cellar either. Fermentations are conducted by indigenous yeasts or through the inoculation of fermentation feet. Ageing of the wines is conducted in steel or concrete tanks or in oak barrels.
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