Wine Sanguis Jovis
Sanguis Jovis. A blood of Jupiter. Sanguis Jovis is a red full-bodied wine, well structured with floral and spicy scents. The aromas are expansive and the taste is reminiscent of fresh fruit, that is, the grape as it was before fermentation.
Our vineyard grows on a particularly rocky ground. What looks like a dry and poor soil is actually a diamond for the vineyard. Mineralized stone improves the organoleptic characteristics of wine. Another peculiarity is the minimum dosage of sulphites introduced during wine processing. You can then enjoy our wine without worrying about a headache the next day.
For the phytosanitary defense we use only products allowed in organic farming. The products of coverage used during the treatment do not enter the plant and therefore the wine remains intact. In the field we strictly adhere to the organic disciplinary. The use of herbicides is avoided and natural, non-chemical fertilizers are used.
To improve the quality, a strong selection of the sprout is carried out in the field. The quantity of grapes produced per hectare falls below 5000 kg per hectare which positively affects the quality of wine. All the necessary processes are carried out on the shoots not only to ensure a correct balance between the number of grapes and the shoots, but also a correct exposure of the fruits to the light and air, relevant for their correct ripening and health. Pruning, selection of the shoots, polling, selection of grapes are carried out manually to obtain a more accurate work.
The higher the quality of the grapes that enter cantina, the higher the quality of the wines that come out of it. During the vinification period nothing is overlooked. In the first phase of the vinification, many pumpings of must over the grape dregs are carried out in order to “capture” the colors, tannins and flavors of the skins. At the end of a deliberately slow alcoholic fermentation, necessary for the interaction between the must and skins, the wine is placed in steel tanks. The wine later on undergoes the malolactic fermentation. From a malic acidity, sour and astringent, the wine then pass to a soft and smooth lactic acidity. In order to enhance the refinement and complexity of aromas, Sanguis Jovis is left to age in wood, first in barriques and then in tonneaux for about a year.
Recommended way to drink red wine
It is strongly recommended to pour our wine into decanters before its consumption or in any case to open the bottle at least half an hour in advance. In order to capture the complexity of the aromas, it is recommended to drink it in suitable glasses for red wine. The serving temperature shall be around 18 degrees.
The decanter is a special container similar to an ampoule that serves to decant a wine, so that it can develop the aromatic bouquet of a mature, aged wine in the best way..
Glasses for aged and full bodied wines
On the left: the body of the glass must be large in order to allow an adequate oxygenation and development of the aromas. The opening of a glass is narrower than its body that aids the concentration of complex aromas. On the right: the glasses so called balloons have a larger body to allow the right oxygenation of red wines aged for a long time in the bottle and with tannins that have already taken on a softer character.