Vino Rosso “Canajò” – Il Vinco - Fattoria Rampino

Vino Rosso"Canajò" - Il Vinco - Fattoria Rampino

The Canajò is a wine made from red grapes. The grapes come from old vines located on sandy volcanic soils. Manual collection in box. In the cellar, after pressing and destemming, the must ferments spontaneously without controlling the temperature in cement vats, with its own natural yeast and with an 8 days maceration. Refining in cement and steel for 6 months No clarification or filtration is carried out before bottling. The Canajò comes in a glass of ruby ​​red color. The nose is exalted with aromas of red berry fruits, in particular berries, cherry, and black cherry. On the palate it is medium-bodied, warm, with delicate tannins, a good freshness and persistence.

Service

It is advisable to taste it at a temperature of 16/18 ° C in tulip glasses. Wine to be drunk immediately but holds up very well time.

Pairings

It marries beautifully with earthenware, baked pasta and second courses based on red meat.

Winery: Il Vinco - Fattoria Rampino

Vinco is a young company located in Montefiascone, in the province of Viterbo, in the wonderful area around Lake Bolsena. The name indicates the willow branch used in the past for ligating the plant. The company was founded in 2014 by three friends, Nicola, Marco and Daniele, with the aim of preserving some native vines, including the black canaiolo, a vine linked to the history and characteristics of these places, which is here called Cannaiola, feminine. The area around the lake is particularly dedicated to the cultivation of vines and the production of fine wines, thanks to the particular microclimate given by the lake, and to the morphology of the volcanic soil. In addition to the Cannaiolo, the 3 boys also grow Aleatico, Trebbiano, Malvasia, and Roscetto according to the dictates of healthy and environmentally friendly agriculture, respecting the matter and the times of nature. In the cellar the works are carried out in the least possible intervention, with spontaneous fermentation without temperature control in cement vats, refining in cement tanks and no clarification or filtration during the bottling phase.