Label Award Roma Wine Festival 2008
Il Sangiovese L'Albana Il Merlot

 


Fermavento
Romagna DOC Sangiovese Superiore

Fermavento
Romagna DOC Sangiovese Superiore

Fermavento 2013
• Vino Quotidiano - Guida Slow Wine 2017 and
"Bottle" Award to the winery

Fermavento 2012
• "Crown" Award - Vini Buoni d'Italia 2016 - Touring Club Italiano
• Excellence Award La Romagna da Bere 2015/2016 A.I.S. Romagna

Fermavento 2011
• Excellence Award - I vini d'Italia 2015 - L'Espresso

Fermavento 2010
• Best Value Guida ai Migliori Vini d'Italia 2013 - D'Agata & Comparini

Fermavento 2008
• "Golden Star" - Vini Buoni d'Italia 2011 - Touring Club Italiano
• Vino Quotidiano - Guida Slow Food 2011

Fermavento 2007
• 89/100 - I vini di Veronelli 2010
• Annual Selection of Best Italian Wines 2010 - Luca Maroni
• Best Value Guida Prezzo-Piacere 2010 - D'Agata & Comparini
• "Vini da non perdere" - Vini Buoni d'Italia 2010 - Touring Club Italiano
• 90 Points Stephen Tanzer's International Wine Cellar issue 145-2009

Fermavento 2006
• 88/100 - I vini di Veronelli 2009
• Annual Selection of Best Italian Wines 2009 - Luca Maroni

Fermavento 2005
• Best Value Guida al vino Quotidiano 2008 Slow Food
• 90/100 - I vini di Veronelli 2008

Fermavento 2004
• 88/100 - I vini di Veronelli 2007

Fermavento 2003
• Annual Selection of Best Italian Wines 2006 - Luca Maroni
• Best Value Guida al vino Quotidiano 2006 Slow Food

Fermavento 2001
• Annual Selection of Best Italian Wines 2004 - Luca Maroni
• 90/100 - I vini di Veronelli 2004

Fermavento 2000
• Annual Selection of Best Italian Wines 2003 - Luca Maroni

Fermavento 1999
• Best Value Guida al vino Quotidiano 2002 Slow Food

 
Vintage
Vintage 2012, Sangiovese 100%, Alcohol 14,5%.
 
Grape Variety
100% Sangiovese from a 6 hectares (15-acre) vineyard planted in 1993/94 at a density of 6.500 vines per hectare (2,600 vines per acre), trained in “Alberello”, “Bush” system. Grape production: 6.000 Kg/Ha
 
Soil
Calcareous-clayey mixture. Exposure south-west. Altitude 300 m.
 
Harvest
Hand-harvested in small crates, over two phases, in order to select the most optimally ripe and healthy fruit.
 
Winemaking process
Soft press and destemming. Fermented in stainless steel tanks at a max. temperature of 30°C. A prolonged skin-contact maceration is allowed only in the best vintages. 70% steel tank maturation, and 30% in second-year barriques for 8/12 months. Light filtration and bottle-ageing for more than 6 months, before release. Nomacorc Select 700 closures with oxygen control.
 
Wine Profile Notes
Color: Intense ruby red. Bouquet and Taste: Reminiscent of cherries, violet, china, sweet and toasted spices. Full and well-balanced palate, alcohol and tannins blend into the structure with notes of jam on the finish. Harmonious and lingering. Serving temperature 16°C. Analytical features: Alcohol 14,79 %vol Residual sugars <1,30 g/l Volatile acidity 0,72 g/l Total acidity 5,60 g/l Net dry essence 30,60 g/l


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