Musticco 2022 - Tiberi

"Mustico " - Tiberi

Tiberi's "Musticco" is a sparkling rosé wine based on Gamay and Ciliegiolo, which is produced by the method of fermentation in the bottle. The grapes come from vineyards of over 40 years of age bred in a biodynamic regime, which are found on soil rich in skeleton in a hilly position at an altitude of about 350 m.s.l.m. Fermentation occurs spontaneously using only indigenous yeasts. At the end of fermentation the wine is racked following the lunar phases and left to mature in fiberglass containers for a few months. After refining, it is bottled without being filtered to carry out the refermentation in the bottle. The "Musticco" has a cherry color, with aromas of small red berries, vegetal and spicy scents. The sip is striking for its lively taste, given the good acidity with excellent effervescence and the crunchiness of the fruit.

Service

We taste it at a temperature around 6/8 ° C. Wine to drink immediately.

Pairings

Try it with fish appetizers, and dishes with shellfish and molluscs.

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.