The name of Tenuta Fionia’s second white wine, Nessun Mare, translates as ‘without sea’ and refers to the fact that Umbria, the region in which this wine is produced, unlike many Italian regions, does not have a coastline.
Nessun Mare is an original take on a classic wine. Made from Grechetto and Procanico, two of Umbria’s most important indigenous white varieties, Tenuta Fionia has produced an Orvieto with a little more structure and a lot more character than one might expect from an Orvieto.
The wine is produced at the Trappolini winery in Castiglione in Teverina, on the border between Umbria and Lazio.
Wine facts:
Name: 2015 Orvieto
Grape Variety: 70% Grechetto 30% Procanico
Country: Italy
Production area: Castiglione in Teverina, Lazio
Production in 75 cl. size: 13,072 bottles
Wine analysis:
Alcohol content: 13.5 % vol.
Total acidity: 5,49 g/l
PH: 3,42
Residual sugar: 0,9 g/l
Total SO2: 49 mg/l
Bottle used: Borgognotta Evolution Ecova
Closure: Screw capsule
Packaging information:
Unit size: 75 cl
Empty unit weight: 1,2 Kg
Pallet: 797,5 kg
Product Ean code: 5 712164 002220
Bottles per case: 06
Full case weight: 7,25 kg
Cases per pallet: 110
Bottles per pallet: 660
Vintage 2015 in general
If ever it were possible to describe a near perfect vintage, then in Italy, the 2015 was it. A cold winter and cool, wet spring gave way to a hot summer and a warm harvest period. Near perfect conditions from bud break to picking ensured the grapes arrived in the cellar healthy and perfectly ripe. The wines, both red and white, can be powerful but with great harmony and balance.
The vintage 2015 Nessun Mare
The Grechetto and Procanico grapes used for Nessun Mare arrived in the cellar in perfect condition. The Grechetto, especially , was picked at optimum ripeness and not only lends richness to the wine but also gives the wine its very distinct colour! The wine has full romas of honey, spice, hazelnuts and mandarin with a balanced acidity and an unexpected fullness on the palate.
Techniques used for Wine Production
Both Grechetto and Procanico were pressed with no separation of free-run and pressed juice, the must simply being left to settle for 48 hours in tanks at around 10°C. The must was not clarified or fined.
After settling, the juice for each variety was racked separately into stainless steel tanks and underwent a spontaneous fermentation, without the addition of selected yeasts. After fermentation, the wines were left in contact with heavy lees for around 16 months before being blended and bottled.