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Per Bottle: $21.99
Per case of 12: $263.88
Producer: Decugnano Dei Barbi
Vintage: 2018
Production Area: Decugnano dei Barbi land today counts 63 hectares in total, 33 under vines, with 13 different grape varieties. Contrary to the rest of the territory of Orvieto Classico Doc, the soil has marine origin covered once by an ancient sea during Pliocene time. Light in colour, rich in calcium (oysters and sea shells appear through the vines) it provides the perfect environment for quality grapes. Roots can easily penetrate the ground helping during drought seasons, whereas the presence of calcium provides micro nutrition for berry cells structure. A specific microclimate supports the natural characteristic of the soil: ventilation all year around and diurnal temperature variation, essential for natural aromas and acidity retention. Our wines have a very specific salinity and never lack accentuated freshness. South-west and south-east facing vineyards located at 320 metres above sea level, planted in 1986, 1997 and 2000. The soil is predominantly sandstone with a clay component, which provides power and depth.
Type: Red Table Wine
Alcohol: 14%
Sugar: 2g/l

Description

Nestled outside the medieval town of Orvieto, the Decugnano estate has long been associated with winemaking. Records dating from 1212 confirm the presence of monks who dedicated themselves to the cultivation of local vines. The land remained under the ownership of the Church until the unification of Italy in 1861, when the estate was sold to private investors. In 1973 it passed into the hands of the Barbi family, wine merchants since the 1920s, whose work has elevated the quality of the estate’s wines to new levels and gained international recognition for the protected designation of origin of Orvieto Classico DOC.

Color

Appealing ruby red colour.

Grape Varieties

Grape %
Cabernet Sauvignon 34
Sangiovese 33
Merlot 33

Aroma

Bright notes of red fruit and violet that emerge from the glass.

Taste

The concentrated fruit is balanced by alcohol, fine tannins and fresh acidity to produce a notably refined and elegant wine.

Vinification

Grapes were picked between September 1st and September 20th, according to variety. The yield per hectare was 4500kg, because of the draught. On arrival at the winery they were immediately destemmed and fermented in temperature-controlled stainless steel tanks at 24°-26°C for 12 days. Maceration lasted 10 days. The wine spent 8 months in stainless steel and 3 months in bottle before being released for sale.