Pettirosso - Fonterenza
Fontereza's "Pettirosso" is a fragrant and highly drinkable red wine obtained from a blend of local red grapes. Refine for 12 months in steel. Daily wines with a pleasant drink.
Grapes: Local red grapes.
Alcohol content: 12.5%.
Aging: 12 months in steel.
Contains sulfites

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Pettirosso - Fonterenza
Fontereza's "Pettirosso" is a fragrant and highly drinkable red wine obtained from a blend of local red grapes. After the manual harvest, the grapes ferment with only indigenous yeasts in stainless steel, macerating for about 15 days. Then follows the refinement, always carried out in steel, for a period of about 8 months, at the end of which it is bottled.
Service
It is advisable to serve it at a temperature of 16/18 ° in tulip goblets. Wine to drink immediately but leave some ano in the cellar can give great emotions.
Pairing
Ideal with well-dressed pasta dishes, red meats, great with vegetarian lasagna.
Cellar: Fonterenza
Fonterenza is Margherita and Francesca Padovani. "It is the home of our holidays as children. It is our love for these places and for this land. It is our respect for the environment. It is our choice to preserve it, cultivating it according to sustainable methods that are as" natural "as possible . This choice of naturalness translates more than in a taste into an attitude, aimed at best grasping the potential of a unique territory, trying to enhance the peculiarities of our vineyards through wine, today planted entirely with Sangiovese. " The vineyards are located in the south-east area of Montalcino - in the locality of Poggio San Polino - at about 420 meters above sea level. The total vineyard area is 4.2 hectares. The first Sangiovese vineyard was planted in 1999 with registration in Brunello and Rosso di Montalcino (2ha), in 2002 another small plot of about half a hectare was planted with Cabernet Sauvignon, then overgrafted with Sangiovese. All the works carried out in the vineyard are carried out manually following the moon phases and the biodynamic calendar; vine diseases are combated through the use of wettable sulfur and copper sulphate, alternated with natural anti-oidic and anti-peronosporic agents assisted by the use of infusions, macerates or herbal teas from different plants, including yarrow, chamomile, horsetail nettle and willow.
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