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ROSSO DI SPICCA 

Rosso Orvietano D.O.C.
Apart from the varieties from white grapes that have made this area famous, for centuries varieties such as Sangiovese and Canaiolo from red grapes have been produced: the first witness to this is in 1400 but probably the cultivation had already begun in Roman times. The oldest mention that is of concern to us dates back to 1884, when a 'fine' red wine was presented and given a prize at a wine demonstration in Rome. The tradition continues today with this wine of an intense ruby red with purple tints, fruity flavours of ripe cherries combined with a light note of vanilla, which emerges in the glass with a hint of mint. Fruity on the palate, with good tannic character and freshness but pleasantly rounded and harmonious. 
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SOIL
Of volcanic origin, hilly, 280-330 metres above sea level, south-east and south-west facing
AGE OF THE VINEYARDS
From 6 to 25 years
GRAPE VARIETY
Sangiovese (85%), Canaiolo (15%)
DENSITY
2,700-4,000 plants per hectare
VINE TRAINING SYSTEM
Cordone speronato
YIELD
7,5 - 8,5 tons per hectare
VINIFICATION PROCESS
Harvesting by hand begins in mid October when the Sangiovese has reached full maturity. The fermentation takes place in cement tanks at 25-26°C so as to obtain a good compromise between the polyphenol extraction and preservation of aroma. After the malolactic fermentation and a brief rest period in tanks it is matured for 4 to 5 months in oak barrels and then once more a few months in cement tanks before being bottled and put on the market.
ACCOMPANIMENTS
It marries particularly well with both elaborate and rustic first courses (for example, game typical of Orvieto gastronomy) and fairly substantial second courses. It is excellent with cream cheeses or goat's cheese.Recommended temperature: 18° C
ORIGINS OF THE NAME
The "Spicca" family of farm workers gave its name at the end of the 19th century to the farm where the grapes for this wine are now cultivated.