Red wine "Spadafora" 1915 DOP cl 75

Versatile in food pairings, recommended with succulent and fatty meat dishes, elaborate first courses, sausages and local cold cuts. The elegance and sumptuousness of this wine can also be paired with aged cheese or dark chocolate at the end of a meal. Particularly important wine in our production, takes the name of the year in which Wine particularly important in our production, takes the name of the year in which the company was founded, 1915 annodomini, when precisely Francesco Spadafora, the company was established, 1915, when Francesco Spadafora began the adventure of our cellar four generations ago. four generations ago the adventure of our cellar began.

Classification:

Classification: Terre di Cosenza D.O.P. DONNICI sub-area; erre di Cosenza D.O.P. DONNICI sub-area;

Typology: red;

Bottles Produced: 3.000 Territory:

Territory: Donnici, a hilly area south of the confluence of the Crati and Donnici rivers, a hilly area south of the confluence of the Crati and Busento rivers, a land historically suited to the cultivation of vines; Busento, a land historically suited to the cultivation of vines;

Grapes: native, Magliocco Dolce and Greco Nero; autochthonous, Magliocco Dolce and Greco Nero; Cultivation method: Cultivation method: traditionally with sapling, average yield deliberately reduced to traditionally with sapling, average yield deliberately reduced to 50 quintals of grapes per hectare; 50 quintals of grapes per hectare; Harvest period:

Harvest period: from mid to late October; from mid to late October;

Vinification: the grapes are left to ripen, almost until they wither on the plant, for the grapes are left to ripen, almost until they wither on the plant, for a few weeks, the harvest is done by hand, selecting only the best bunches, after a few weeks, the harvest it is done by hand, selecting only the best bunches, after the destemming, it is passed to the soft pressing and to the long contact with the skins; the destemming, it passes to the soft pressing and to the long contact with the skins;

Fermentation: takes place in steel, with constant temperature control; takes place in steel, with constant temperature control;

Aging: first in steel for six months, then in French oak barrels for at least first in steel for six months, then in French oak barrels for at least eighteen months, finally twelve months in the bottle, in order to soften and smooth the eighteen months , finally, twelve months in the bottle, in order to soften and smooth out any sharp edges; any sharp edges;