Intense ruby red. Vegetables, grass, red fruits. Tannic, consistent, enveloping, slightly bitter.

Sacradebucce is made from 100% Sangiovese grapes from 12-year-old organically grown and sparsely treated vineyards. Harvesting is done manually with grape selection, fermentation occurs spontaneously and maceration on the skins lasts 5 months, after aging in oak the wine is neither filtered nor clarified.

Il Sacradebucce è prodotto con il 100% di uve Sangiovese da vigneti di 12 anni coltivati in modo biologico e scarsamente trattate. 

Sacradebucce is made from 100 percent Sangiovese grapes from 12-year-old organically grown and sparsely treated vineyards.

<label>Soil:</label>na
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5300 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel, maceration for 5 months. Aging in oak tonneaux for 9 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Vino Rosso

Sangiovese

Tonneau

Ais Vitae

Slow wine

Gambero

Tenuta Ca’ Sciampagne in Urbino, in the Marche region, showcases the Montefeltro area through organic wines produced using spontaneous fermentation and grown on mineral-rich soils.

Tenuta Ca' Sciampagne - Marche | Enologik

Tenuta Ca' Sciampagne

Vigneti Tenuta Ca' Sciampagne

Urbino

Marche

Valle del Metauro

Italia

Orange-yellow. Apricot, dried fruit, nut husk, smoky notes. Round, intense, slightly acidic.

The name Bello Ribelle comes from the fact that it was the first wine in the area to be vinified with maceration on the skins, a method that rebelled against the classic canons of winemaking. It is made from only Biancame grapes grown organically and with very few treatments. The grapes are harvested by hand, one part is destemmed and the other part is left whole, are left to ferment spontaneously on the skins for 28 days. The wine is separated from the skins by a single racking, aged and then bottled manually without undergoing clarification or filtration.

The name Bello Ribelle comes from the fact that it was the first wine in the area to be vinified with maceration on the skins, a method that rebelled against the classic canons of winemaking. It is made from only Biancame grapes grown organically and with very few treatments.

<label>Soil:</label>na
<label>Average vineyard age:</label>35
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>3300 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel for 3 months with half of the grapes whole cluster and 28-day maceration. Aging in steel for 9 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

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