Guidobaldo - Tenuta Ca’ Sciampagne

Guidobaldo - Tenuta Ca' Sciampagna

Guidobaldo is a red wine made from red grapes. It is vinified in stainless steel tanks, with spontaneous fermentation and maceration for 55 days. Refine for several months in the same tanks. Guidobaldo has a deep ruby ​​red color with violet reflections. The nose has intense and delicate aromas of red fruit such as morello cherry and plum, followed by vinous hints. The taste is dry, harmonious, fresh, and closes long enough with a slightly bitter aftertaste..

Service

It is advisable to taste it at a temperature of 16/18 ° in tulip glasses. For a better tasting it is advisable for the low sulphite content to open the bottle half an hour before serving.

Pairings

Excellent paired with first courses rich in sauces and condiments and with meat, second courses of white meats and red meats, semi-aged cheeses, local cold meats, try it with a roast lamb shoulder.

Winery: Tenuta Ca 'Sciampagne

Tenuta Ca 'Sciampagne is located in Montefeltro, immersed in the Monti delle Cesane Natural Park, a few kilometers from Urbino. The name of the estate derives from the place on which they find most of the vineyards. The winery was founded in 2008 by Leonardo Cossi, with the recovery of over three hectares of old vines and the planting of another six, to produce natural and healthy wines, according to tradition. The vines are found on clayey, calcareous and mineral-rich soils, at an average altitude of around 380 m above sea level. The special microclimate that is created due to the alternation of air currents that come from the Apennines along with the strong thermal excursions, means that the grapes are full of fragrances, aromas and aromas. Leonardo cultivates vines such as Bianchello del Metauro, Sangiovese, Chardonnay, Sauvignon Blanc, Albana, Aleatico and Alicante. Leonardo uses traditional winemaking techniques: grape harvesting and manual with selection of bunches, de-stemming and crushing with white vinification or with filmic maceration for both white and red wines, fermentations are spontaneous with only indigenous yeasts, and minimum doses or added sulfur absence.