Manfredi Rosso 2021 - Manfredi Franco

Manfredi Rosso - Manfredi Franco

Manfredi Rosso by Manfredi Franco is a wine obtained from a blend of Sicilian vines such as Nocera, Corinto and Nerello Mascalese. It is a wine that is fresh, salty and with an elegant tannin with spicy and floral notes. The harvest, in this vintage, took place at the end of September. The vinification began by crushing-destemming 50% of the grapes and keeping the internal bunch for the remaining 50%. Subsequently the grapes were pressed with the feet. The fermentation process took place in a large open tub without resorting to the use of selected yeasts. During this period several manual fullings were performed. Subsequently the wine remained to macerate on the skins for 16 days. At the end of the fermentation and maceration process, the wine was transferred to a steel container for aging for a period of 6 months.

Service

It is recommended to serve it at a temperature of 16/18° in tulip glasses. Wine to be drunk immediately but with a splendid evolution over the years.

Pairing

It pairs perfectly with red meats in a variety of cooking, from braised grilled, with grained hard or aged cheeses, excellent with a fillet of venison.

Winery: Manfredi Franco

Manfredi Franco, from Marsala, a young lawyer in Milan with jurisprudence studies in Rome, is not new to the world of wine, in fact, he grew up among rows of vineyards and the scent of cellars. His return to the world of wine is marked by a path that sees him as an attentive observer of everything related to food and beverage. He begins to frequent the best restaurants and in 2020 he is awarded as "Best Customer of the Year" by the L'Espresso Guide. In the meantime he participates in wine fairs, meets a winemaker, reads magazines and books on wine until he meets Vincenzo Argileri of ViteadOvest, and his dream of making wine becomes reality. Back in Marsala, he rents one hectare of an old vineyard planted in Nocera, Corinto, Nerello Mascalese, Nero d'Avola, Zibibbo, Grillo and Catarratto. In the cellar, following the crushing-destemming of the grapes, the fermentation process takes place with only indigenous yeasts with more or less long macerations while the refinements take place in steel. The wines produced reflect his idea of ​​producing natural, territorial, fresh, elegant and mineral wines. Only 1200 bottles produced even though Manfredi is looking for other vines that are naturally grown.