Cantine Rialto

(Umbria, Italy)

In the fifties Cantine Rialto began as a small wine production for family use. Then in 1998 the company structure acquired the name of Cantine Rialto, inspired from the village in which it was established. With a strong love for the land and its fruits, this winery has made great wine with newer varieties including Sagrantino, Grechetto, Merlot, Sangiovese and Trebbiano. The vineyard is currently 8 hectares and another 7 hectares of olive grove. For over 15 years Eraldo Snappers and his father carry on a long wine-growing tradition handed down from generation to generation.

www.casalerialto.com/cantina/it/


Umbria Rosso, "Musa"

90% Sangiovese, 10% Merlot

From 9 year old vines harvested in two waves: Merlot at the end of August and beginning of September; Sangiovese in October. All work is done manually; sorted twice - first time in vineyard, second in cellar. The wine spends 20-25 days on skins, de-stemmed and is left to ferment in steel on the lees for 2 months with battonage every 20 days. Aged in 225 litre French barriques for 8 months.

 

 

Montefalco Rosso DOC, "Corcurione"

70% Sangiovese, 15% Sagrantino, 15% Merlot

From nine year-old vines grown on predominantly clay soils, with three waves of hand harvesting: Merlot at end of August, Sangiovese half-harvested at the beginning of October with the rest at the end of October with Sagrantino with all grapes sorted both in the vineyard and cellar; de-stemmed with maceration of 20-25 days, fermentation in steel for 20-25 days and spends two months of lees for 10 days after fermentation is complete with stirring once for two months. Aged in French barrique for 8 months and filtered.

 

 

Sagrantino Secco DOCG, "Cipriano"

100% Sagrantino

From six year-old vines grown in predominantly clay soils; hand harvested in three waves over the course of a month. The grapes spend 10-15 days on skins with spontaneous fermention in steel for 20-25 days without temperature control followed with time on lees for 10 days after fermentation, stirred once for two months. Aged in French barrique for two years and filtered.