Fortana dell'Emilia IGT frizzante “Uva d'oro” - Mirko Mariotti

Fortana dell'Emilia IGT frizzante “Uva d'oro” - Mirko Mariotti

“Uva d'oro” by Mirko Mariotti is a sparkling wine made from Fortana grapes. The harvest is strictly manual and normally takes place during the first ten days of October. The grapes are destemmed and pressed, followed by maceration with the pomace for about 10 days. Spontaneous fermentation lasts about two weeks, and it is then kept in concrete tanks until secondary fermentation. Long second fermentation in autoclave, with selected yeasts, according to the Martinotti-Charmat method. Duration of secondary fermentation: approximately 75 days. Bottle aging for 60 days before placing the product on the market. A straight and dynamic wine on the sip, a bubble that envelops the palate, where aromas of small red fruits such as blackberry and strawberry stand out. A finish of good flavor that attracts another taste.

Service

It is advisable to serve it at a temperature of 8/10 ° in tulip goblets. Daily wine.

Pairings

Great as an aperitif, it accompanies fish appetizers, prime dishes of vegetables, to try with plateau of fish and crustaceans.

Cellar: Mirko Mariotti

Mirko Mariotti's company was one of the first to valorize "sands wines", such as Fortana and Golden Grapes, which grow in the sands of the coasts of Ferrara and have the characteristic of being still on foot. Precious was the work of Daddy Giorgio who was one of the promoters of the birth of the Bosco Eliceo DOC in 1989. In 1998 he decided to vinify the grapes from Proof Luogaccio vineyards, at San Giuseppe di Comacchio, a typical area of ​​Fortuna auto , Locally known as Golden Grape. Today the entire Mariotti family is engaged in the wine world, not only the dad managing the local historian, the "Bottega del vino", but also the mother and especially Mirko with his sister who are doing the work in the vineyard and winemaking of the wine , In the preparation of saba, grape must, sugars and distillates. Mirco and her sister are also sommeliers and wine bloggers, and give advice on the cultivation of vines and wines on their territory. The aim of the company is to produce local wines, respecting the tradition of the wines of Emilia, with particular attention to the "bottle fermentation" anesthesia, which gives the sparkling wines a depth and a capacity for evolution difficult to reach with the other production techniques. The attention of the Mariotti family was born also the project of valorisation of the Ferrarese viticulture called "Terroir Ferrara"