This is the red wine that has always been made and consumed in our area.
The oldest mention that regards us dates back to 1884, from an event in Rome at which it was awarded a bronze medal, as a “fine” red wine.
The tradition continues today with this intense ruby red wine with purple highlights and fruity aromas of ripe cherry combined with a slight hint of vanilla, which opens up in the glass with mentholated notes. In the mouth, it is flavorful, pleasantly round and harmonious with good tannins and freshness.
A sincere wine with a young, casual spirit.
Soil: Volcanic origin, hilly, at 280-330 m elevation, southwest exposure.
Grape variety: Sangiovese (85%), Canaiolo (15%)
Vineyard age: 6 to 25 years
Density: 2700-4000 vines per hectare
Yield: 7500-8500kg per hectare
Training system: Rammed cordon
Harvesting is done by hand in mid-October, when the Sangiovese has reached full ripeness. Fermentation takes place in cement vats at 25-26°C, in order to achieve a good compromise between polyphenol extraction and the preserving of aromatic freshness. After malolactic fermentation and a short rest period in the tank, it is matured for 4-5 months in oak barrels and then again for a few months in cement tanks before being bottled and marketed.
It pairs excellently with rather elaborate and with hearty pasta and rice dishes, such as those based on game, typical of the cuisine of Orvieto, and with fairly substantial second courses. Excellent with salted fresh cheeses and goat cheese.
ORIGIN OF THE NAME
The name “Spicca” comes from the name given to one of the plots of land upon which the grapes for this wine have been grown since the mid-19th century.