Arriving at the Castel d'Alfiolo Abbey, you can perceive from afar how much history there is behind its walls, the same history and uniqueness that we find in the vineyards, composed of vines of Piedmontese origin brought here by the owners of the time (late 19th century ), who arrived in Gubbio revolutionizing the local taste and winemaking methods.
THE VINEYARD
In the following years, although the estate had several owners, the vineyards were preserved and it is precisely their great variety and longevity that give our wines that unique sensation on the palate which, despite that touch of modernity, does not abandon history, but preserves it and pass down…
We started from a major renovation of some old rooms of the Abbey to create our cellar, a modern winemaking cellar with steel tanks.
The part intended for aging is located in the historic cellar of the Abbey, preserved and enhanced by new French oak barrels and tonneaux.
Our mission? Obviously it is to arouse emotions through a sensory journey called taste!
SANTAMARIA
This wine, born over a century and a half ago, still maintains its extraordinary characteristics today
peculiarities of the vines of the time, bringing with it, in its uniqueness, the quality of the vineyards and the
wonder of the abbey, never abandoned and always remained alive over time.
DESCRIPTION
Classification
Igt Umbria Rosso
Grapes
Dolcetto, Nebbiolo
Winemaking
Manual harvesting in boxes allows the typical characteristics of the vines present in the company to be maintained unaltered
Once they arrive in the cellar, the grapes are destemmed and pressed and transferred to steel tanks inside which alcoholic fermentation takes place in contact with the skins at a temperature varying between 24 and 26°C for a period of approximately 10 days. The movements take place exclusively with daily delestages to avoid excessive extraction of the tannic part of the grapes.
Refinement
The wine remains in steel for approximately 9 months before being bottled and continuing its refinement period in the bottle for a further two months before being placed on the market.
TASTING
Color
Intense ruby red with violet reflections.
Smell
The nose is intense with fresh floral and fruity notes of cherry and berries.
Taste
Rich and very complex in the mouth, it maintains excellent drinkability and harmony; the tannic part, not aggressive, is well balanced by a good freshness and flavor.
Pairings
Ideal to accompany appetizers based on cured meats and medium-aged cheeses, it goes well with first courses seasoned with meat sauce, and second courses based on poultry and game.
VENTURAE
From a portion of Dolcetto grape vineyards, previously destined for the production of red wine, the company has undertaken a new innovative path with the production of a modern and fresh rosé wine, intended for younger markets.
IGT UMBRIA ROSE
Classification
Umbria Rosato IGT
Grapes
Sweetie
Winemaking
The grapes are harvested by hand in boxes around the first ten days of September. Once in
cellar are pressed whole and the must obtained is transferred into steel tanks
where the cold static decantation of the must takes place. Fermentation always takes place in
steel at a controlled temperature of 16°C
Refinement
In steel on the fine lees for 2 months
Color
pale pink
Smell
on the nose it presents citrus, fruity notes of red fruits and floral notes of rose.
Taste
Good volume in the mouth well balanced by good acidity and freshness.
Pairings
Very versatile in combinations; excellent as an aperitif, it pairs well with not too mature cheeses, first courses with fish sauces, chicken and grilled fish.
RICHIEDI
INFORMAZIONI
