Rosso di Montalcino DOC 2018 - Il Paradiso di Manfredi

Color: Intense ruby ​​red.
Smell: The nose is typical, territorial, intense and complex with notes of ripe fruit and jam, toasted notes such as licorice and tobacco.
Taste: On the palate it is powerful, expressive and elegant. Full, fragrant and silky in the mouth, it is nothing more than a miniature Brunello. It is in fact a barrel destined for Brunello which is downgraded every year by Florio Guerrini.
Food pairing: Perfect for traditional Tuscan dishes, roasts, first and second courses with meat in sauce, game, cured meats and aged cheeses.

Soil: Pliocene conglomerate.
Extension of the vineyard: 2.5 ha.
Type of plant: Double spurred cordon.
Vines density per hectare: 3.300.
Average age of the vineyard: 30 years.
Average production per hectare: 45 hl.
Vinification and aging: Destemming, crushing, spontaneous fermentation and maceration on the skins for 25 days in vitrified cement vats from 25 to 50 hl. Racking, decanting with natural clarification and aging on the fine lees in 10 hl Slavonian oak barrels for 14 months.
Total sulfur: 25 mg/l.
Bottles produced: 2,500.

Il Paradiso di Manfredi

Il Paradiso di Manfredi is a small family business located on the north / north-east side of the Montalcino hill. The company consists of 3.5 hectares of land, where, in addition to the vineyard, arranged on seven terraces at an average of 350 meters above sea level, there is a house, olive trees, fruit trees, a vegetable garden and a small crop of saffron; all inserted in a dry and mild climate, well ventilated, where the vineyards are protected from cold winds. The company, now led by Florio and his daughters Silvia and Gioia, was bought in the mid-fifties by Rossella's parents, Martini Manfredi and his wife Fortunata. The vineyard, which covers about 2.5 hectares, rests on a soil rich in minerals of marine origin (Pliocene period) interspersed with stratifications of rock formed about 30 million years ago. For this reason, the use of any type of fertilizer is excluded, preferring a green manure of spontaneous herbs and treatments based on copper salts and pure or wettable sulfur, in quantities that are always much lower than those permitted by organic products. The wine comes from spontaneous fermentation in vitrified concrete vats thanks to the energy and complexity possessed by native yeasts and varies in denomination only based on the time it is spent in the barrel. From 13/14 months for the Rosso di Montalcino, to 36 for the Brunello, up to 48 for the Riserva. The wines of Paradiso di Manfredi do not undergo any technical adjustment, they decant and clear naturally, therefore they are whole wines, an expression of the strength of the soil, the energy of indigenous yeasts and the power of the Sangiovese Grosso grape, known as Brunello.