ROSSO IGT ‘ASCHERIA’ WINE FROM UMBRIA
(Rosso IGT “Ascheria” from San Biagio della Valle, Perugia)
Ascheria is a wine of a small production from the heart of Italy, Umbria. Its name comes from the original name of Merlot, which does not have French origins, as most drinkers believe, but rather Basque.
TASTING NOTES – What’s in the glass?
Perfect ruby red, with purple shades. Rosso IGT “Ascheria” presents a complex nose and it has a range of fruit and vegetable notes, such as blueberries, cherries, fennel and rhubarb. Another characteristic that makes Rosso IGT “Ascheria” a unique Merlot is a herbaceous note, seems like fresh mint leaves and thyme. Furthermore, it is wide and deep in the mouth, with a strong balsamic note. Tannins are silky, consequently in support of a grand structure.
FLAVOUR STYLE: Soft Red
PARING – What do I pair with?
Rosso IGT “Ascheria” is ideal for pork dishes, such as ribs or chop, even better if served with a barbecue or wine-based sauce. Thanks to its finesse, veggies are another great accompaniment to Ascheria, caramelized or roasted, especially those with a touch of sweetness, such as squash, red peppers and beets, fried or grilled mushrooms. Fruity notes of Rosso IGT “Ascheria” are also comfortably into red fruit side-dish, such as cranberry sauce or salads that contain red berry fruits.
ABOUT CANTINA CENCI
The Cenci family has been working for over four generations and producing their wines respecting the characteristics of tradition and locality. Their lands have an ancient history as they belonged to the monks of the Olivetan Monastery of Monte Porcino, who in 1400 already produced grapes. Currently, the owner, as well as the oenologist, is Giovanni Cenci who is carrying out the production at the highest quality levels after a major renovation in 2012. Organic farming.
WINEMAKING NOTES – How is it made?
The harvest begins in the middle of September and farmers pick grapes by hand and put them in wooden bins. Once in the cellar, the selection of the grapes takes place in two periods, first immediately after picking and then after destemming operations, as a result to guarantee that only completely ripe berries go to the fermentation tanks. The maceration lasts approximately 20 days while the fermentation takes place at the same time oak barrels. After filtering operations, the wine goes directly into new oak barrels, where, in conclusion, matures for twelve months. The finishing in barrels is decisive to makes the tannins softer and wine-body more elegant.
In addition to the finishing step, Rosso IGT “Ascheria” “sleeps” six months more in the bottle before being put on the market.
HARVEST: from September 20th to 30th
VINEYARD: Approximately one hectare 3.20×0.90 m planting (planted 1999) Exposure: north-south.
SOIL: Clayey, silty, calcareous with remarkable presence of travertine
Rosso IGT “Ascheria” – More Details
ABV: 14% Vol
VOLUME: 750 ml
BOTTLES PRODUCED: 1.000