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Vercesi del Castellazzo Fatila 2009 Lombardy, Italy

Vercesi del Castellazzo Fatila 2009 Lombardy, Italy

code: TEC0001509

Ruby colour with purple hues. Distinctive notes of red and black berries jam and sweet spices on the nose. Firm but refined tannic structure with an almost sweet taste in the background. A perfect match for hearty meat dishes such as lamb, stews or game.

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£128.35 (5% OFF)
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About The Wines

Type: Red

Origin: Lombardy, Italy

Vintage: 2009

Grape Variety: Croatina

Winemaker: Vercesi del Castellazzo

Viticulture and Winemaking: Organic

Style: Medium bodied, Dry

Bottle size: 75 cl

ABV: 14%

More details: Suitable for vegetarians. The grapes are harvested by hand when slightly overripe in order to obtain smoother tannins. The vinification is carried out without added sulphites. Only wild yeasts are used. Maceration can last up to three weeks. After devatting, the wine is poured into two-three year old oak barrels where alcoholic fermentation is completed followed by malolactic fermentation. The wine ages in the barrels for 12 months while a single racking is carried out in spring. The wine is bottled without filtration in September.

The Azienda Agricola Vercesi del Castellazzo is located on the slopes of the Oltrepò Pavese hills, in the village of Montù Beccaria in the Italian province of Pavia, Lombardy. The 20 hectares of vines have a south-southeast and south-southwest exposure. The Vercesi family has been growing grapes there since 1808. Nowadays they produce 13 different wines - nine reds and four whites - made with Croatina, Pinot Noir, Barbera, Vespolina, Merlot, Uva Rara and Cabernet Sauvignon. Since 1995, the winery complies with the European legislation on the reduction of environmental impact. Their agricultural practices are designed to preserve nature. The vineyards are completely grassed, no herbicides are used, vine cuttings are shred not to deprive the soil of nutrients, copper and sulphur are the only fungicides employed. They do not use sulphur dioxide during vinification - only small amounts during the bottling process - and they rely on wild yeasts only.

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