02.06.01 Quality sparkling wine/Sekt without more precise indication of origin
Quality sparkling wine/Sekt without more precise indication of origin
Product category: Toscana
Chianti Superiore DOCG
The Chianti from Usiglian del Vescovo VINEYARD: “Vigna del Riposo”” and “La Cipressa”; GRAPES: Sangiovese (90%), others (10%) ; SOIL: sandy (80 %) with clay (15 %) and silt (5%) dark colour, average deepness with fossils; EXPOSURE: south/east and west; DENSITY: 5.000 plants per hectare; TRAINING SYSTEM: cordon spur system PRODUCTION PER HECTAR: 70 quintals
MAKING THE WINE: Grapes are hand picked and transported by bins to the cellar. After an accurate selection they are de-stemmed and pressed. Maceration of 10-12 days depending on the vintage, with frequent pumps over at 28°. Malolactic fermentation takes place in cement tanks. In December the wine is put in 18 hl barrels where it ages for 6 moths. After, it ages for 5 months in bottle. Bottles produced: 16.000 per year
MATCHING WITH FOOD: Pasta with meat ragù; red meats and game; seasoned cheese.
Floreal freshness from Usiglian del Vescovo VINEYARDS: “San Giusto” Grapes: Chardonnay Soil: sandy (90%), very clear colour, limited deepness Exposure: west Density: 5.000 plants per hectare Training system: cordon spur system Production per hectare: 65 quintals
MAKING THE WINE Grapes are handpicked and transported by bins to the cellar. After an accurate selection they are de-stemmed and pressed. Must is clarified and fermentation takes place at 15-16°C. The wine is put in 5 hl barrels where it ages for 4 months. After, it ages for 6 months in bottle. Bottles produced: 4.000 per year
TASTING NOTES Colour: bright yellow with light green nuance Nose: intense, fruity and floreal Mouth feel: round, fruity, little oaky, crispy acidity, salty, long and fresh aftertaste. To drink now up to 3 years.
MATCHING WITH FOOD Pasta with light tomato sauce, white truffle, fish and medium seasoned cheese.
Fresh rosé from Usiglian del Vescovo GRAPE: Sangiovese 100%; SOIL: sandy (85%) with some clay (10%) and silt (5%) of light-colored, moderately deep; EXPOSURE: south; DENSITY 'PLANTING: 5000 vines per hectare; SYSTEM: spur cordon at 80 cm; Yield: 30 quintals per ha.
MAKING THE WINE The Sangiovese grapes are harvested by hand at the end of August, first week of September, when the sugar content can reach 11.5% potential alcohol and total acidity is higher than 7 mg / l tartaric acid.The grapes are destemmed and macerated until the color reaches the desired intensity and nuance. At that point, the fermentation is conducted at 18 ° C.
BOTTLES PRODUCED: 3.000/anno
MATCHING WITH FOOF: With all kinds of appetizers. Excellent with starters and fish soup, Tuscan soup and all the vegetable dishes.
Located close to the village of Palaia on the Valdera hills and near the Tyrrhenian coast, Usiglian del Vescovo originates its name to the fact that around the eleventh century, it was a feud disputed by the bishop of Lucca and the bishop of San Miniato.
Both the castle of Usigliano, belonging to the system of middle age curtes, and the church of San Pietro, whose romanic ruins are in the middle of the property, can be tracked back to that time.
Over the centuries Usigliano has always maintained the characteristics of the small farming town of about 200 inhabitants, that only in recent decades was depopulated.
Today the estate covers an area of almost 160 hectares, 18 hectares of vineyards and 15 hectares of olive groves.
The villa of Usigliano is located at the center of the property, from this manor depended the whole farms and houses of the property.
Since 2001 the company has been deeply renovated, including the construction of a new cellar, the renovation of the historical one and the complete overhaul of the vineyards.
The new cellar, completed in 2004, is harmoniously inserted in a green olive grove of the estate: it is on two levels, allowing the loading and unloading of the fermentation tanks by gravity.
In addition to the wine production and storage, the new structure is dedicated to host the bottles where the wine ages at controlled temperature and the bottling line.
The aging cellar is located in the Villa Usigliano that has always hosted the oil mill and the cellar of Usiglian del Vescovo.
In 2003 these rooms were completely renovated and are able to host barrels of small and large capacity, ensuring the ideal temperature and humidity for aging the wine.