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Mani di Luna, Sangiovese, Umbria IGT 2022 1000ML
Italy / Red

Mani di Luna, Sangiovese, Umbria IGT 2022 1000ML

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$29.00
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$29.00
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Fruit

Earth

Acid

Body

Minerality

Notes from Mani di Luna:

"The Azienda composed of 35 hectares, is located in Torgiano, on territory anciently inhabited by the Etruscans. One part is located near the confluence of the Chiascio River with the Tiber, and the other part is in the hills at an altitude between 200 and 400 meters above sea level.

The lands, initially owned by the Lungarotti Family, were passed on to the son of Maria Lungarotti in the 1970's; Mario Cascianelli, a lawyer with a great passion for the countryside. It was he who noted that these lands had a marked value for fruit cultivation, among which, vineyards, olive and cherry groves.

The Fattoria Mani di Luna was born in 2012. The company is composed of three friends (Simone, Rocco and Alessandro), with the common intent of reviving the Azienda organically and with Biodynamic methods. The Farm follows the lunar cycles linked to the movement of the Constellations. Through manual and artisanal processes, the Azienda seeks to obtain natural products of high nutritional and energetic value respecting both plants and environment.

Grape juice fermented, simple, direct and sincere... wine to drink every day! Sangiovese that excels in terms of drinkability, freshness, authenticity, without added sulphites, just grapes and that’s it! It recalls ancient memories of vintage farm wines, sold in demijohns and then bottled at home in bottles with crown caps for everyday use. Ingenuous, frank, genuine, wild, naive!

Country
Italy
Region
Umbria
Varieties
Sangiovese
Farming
Sustainable
Soil
Subsoil made of sandstones and marl (higher level) and ancient lake and river sediments (lower level), soil made of rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals
Winemaking
Grapes are manually destemmed and crushed by foot. Maceration time averages 6-8 days, with fermentation taking place by indigenous yeasts. Aged in concrete for 8 months on the fine lees.