Grapes: Mainly Sangiovese with small percentage of Cabernet Sauvignon and Merlot
Area of production: hilly slopes at 250-350m above sea level, south, south/westerly exposure
Soil: Clay and loam depending on the grape variety.
Training system: spur cordon with 6/8 buds
Yeald per hectare: max. 70q/ht
Harvest: end of September, beginning of October
Vinification: When harvest has been completed, the vinification process takes place in stainless steel vats where the grapes are individually kept at controlled temperature of 25°-28°C. Maceration lasts 15-18 days with regular plunge down of the cap.
Ageing and affination: Once the alcoholic fermentation has taken place the wine is kept in small Slavonia oak barrels (barrique) for 12 months. The wine undertakes at least 5-6 months of affination in bottles before it is released to the market
Colour: intense ruby red
Nose: Clear notes of mature red pulp fruits with hints of spices, coffee, vanilla, plums, chestnuts and tobacco.
Taste: the palate is round and full, with smooth tannins. Long finish with fruits returns.
Food pairing: Italian salami, succulent dishes, grilled meat, mature cheeses.
The wine: When in 1997 we purchased Castello di Corbara we immediately realised that Orvieto was an hidden jewel for red wines.
Adjacent to lake Corbara, on the east side of the winery, Sangiovese, Cabernet Sauvignon and Merlot grapes have found the perfect combination of soil and microclimate.
The Corbara Lake Doc was our first wine, blend of Sangiovese grapes, Merlot and Cabernet Sauvignon.
