Fortana dell'Emilia IGP Frizzante Rosso "Surlìe" - Mirko Mariotti

Fortana dell'Emilia IGP Frizzante Rosso "Surlìe" - Mirko Mariotti

Obtained from Fortana grapes coming from the Luogaccio Vineyard located on the sandy soils of the Ferrara. Harvesting is manual and usually takes place in October. The grapes are dirasped and pressed, followed by maceration with the marc for about 10 days. The fermentation is spontaneous for two weeks, and is then kept in concrete tanks until the foam is taken. Second fermentation in bottle, according to the champenoise method, without staining. Length of the mouthpiece: about 60 days. Bottle aging for a few months before placing on the market. Of slightly turquoise color with a good effervescence. At the nose, the scents are intense and fine with floral fruity notes. In the mouth is dry, warm, discreetly soft but fresh and sour, with bitter ending.

Service

We recommend tasting Fortana Surliè a temperature of 12/14 ° in tulip goblets. Daily wine. Drink limpid or turbid depending on personal taste.

Pairing

The Fortana Surliè is a gastronomic wine that is accompanied by grilled fish, eel and chopsticks, to be tried with pizza.

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"