FUMINDOCDELLAVALLED’AOSTA2019–INSTITUTAGRICOLEREGIONAL

<p> FUMIN DOC DELLA VALLE D’AOSTA 2019 – INSTITUT AGRICOLE REGIONAL</p><p><p> FUMIN DOC DELLA VALLE D’AOSTA 2019 – INSTITUT AGRICOLE REGIONAL</p></p><p> Cellar: INSTITUT AGRICOLE REGIONAL</p><p> Region: AOSTA VALLEY</p><p> Denomination: FUMIN DOC DELLA VALLE D’AOSTA</p><p> Vintage: 2019</p><p> Grapes: FUMIN</p><p> Alcohol content: 13.0% VOL.</p><p> Format: 75CL</p><p><p> TASTING NOTES</p><p> COLOR: Intense ruby ​​red color with violet reflections</p><p> NOSE: characteristic fruity-balsamic bouquet in which hints of small red and black fruits are highlighted</p><p> PALATE: Good structure and tannins</p><p> PAIRING: goes well with grilled beef ribs and semi-seasoned toma</p><p> Serving temperature: 18-20°C.</p></p><p> The vineyard </p><p><p> Located on the hill of Aosta in the Cossan area (670 m above sea level) and at the foot of the same in the La Rochère area (580 m above sea level), they are exposed to the south, have an average slope of 44% and 10% respectively and a vertical arrangement. The soils of morainic origin have a fair supply of nutritional elements and organic substance, a sandy-loam texture and a richness in skeleton which guarantee a moderate drainage of rainwater. The vines belonging to the Fumin variety (100%) are trained using a simple Guyot system with a planting density of 9,000 vines/hectare. </p><p> From grapes to wine </p></p><p> The grapes harvested in the first ten days of October were destemmed, pressed and left to macerate for 12 days in fermenters at a controlled temperature. The automated pumping over system made it possible to optimize the management of winemaking based on the fermentation strength. Following racking, the wines are aged for 12 months in French oak barrels, 3 months in steel tanks and at least one month in the bottle. Production: 2,550 bottles. </p><p> Wine characteristics and pairings </p><p><p> Intense ruby ​​red color with violet reflections, characteristic fruity-balsamic bouquet in which hints of small red and black fruits are highlighted. With good structure and tannins, it goes well with grilled beef ribs and semi-seasoned toma cheese *. Serving temperature: 18-20°C. </p>