La Torre Rosso 2022 – Tiberi

La Torre Rosso - Tiberi

The Torre Rosso is obtained with the classic Umbrian grapes such as Gamay del Trasimeno, Canaiolo and Ciliegiolo. All the grapes are harvested by hand in small crates, and in the cellar fermented spontaneously in open open wooden vats. The maceration on the skins lasts seven days with a manual break of the daily hat. It is refined in steel tanks and after two decanting decantings respecting the lunar phases, it is bottled without adding sulfur dioxide. The Torre Rosso is ruby ​​red. The nose offers a beautiful olfactory bouquet, composed mainly of fruity flavors, among which the hints of cherry and plum stand out. The sip is fresh and flowing, medium-bodied and with good persistence

Service

We taste the Torre Rosso at a temperature around 16/18 ° C. Wine to be drunk immediately but left to rest in the cellar for a few years can give great sensations

Pairings

Try it with appetizers of meats, pasta dishes, meat dishes, to try with a grilled fillet.

Winery: Tiberi

The Tiberi company is located in Montepetrolo, about twenty kilometers from Perugia. Now in the fourth generation of winemakers, a family always attentive to natural methods, which lives on the cultivation of the land and is handed down the art of producing wine. Today the company is led by Caesar with the indispensable help of his son Piero and his nephew Federico. Cesare cultivates three hectares of vineyards, planted with vines that reach 50 years of age, which are located in a small hill village of Perugino, about 350m. s.l.m., on a soil rich in skeleton that guarantees good drainage and perfect ripening of the grapes. The varieties bred are typical of the territory, Gamay del Perugino, Canaiolo, Ciliegiolo, Trebbiano, Malvasia, Grechetto and a few surviving vines of San Colombana and Moscato, and above all of "Granella" grapes which are even over 150 years old. In the vineyard Cesare Tiberi, respecting nature and tradition, does not use chemicals, but fertilizes only through manure or composted manure, useful to favor the life capital in the soil. In the cellar, the vinification takes place through spontaneous fermentations, the decantations according to the lunar phases and without any addition of sulfur. Bottles are bottled and labeled by hand. From all this comes the production of the natural wine of Tiberi, for wines to search and love.