Grapes: Sangiovese, Cabernet Sauvignon, Merlot
Lago di Corbara is situated juxtaposed from Orvieto Classico Superiore on the north bank of its namesake body of water. Here, temperatures are warmer and and well suited for red varieties, both native and not. Vineyard elevations here range from 350-500 meters above sea level and soils are a composite of limestone at higher points and clay. The grapes are harvested by hand at optimum ripeness to ensure a rich, concentrated finished wine. Each grape variety is fermented separately in small, temperature-controlled steel tanks. Maceration lasts 12 days with frequent pumping over, followed by 20-25 days of malolactic fermentation at 68-71.6°F. The wine ages in cement vats, with roughly 15% aged in French oak barriques, prior to blending and bottling to enhance complexity.
Tasting Panel2015 vintage
The 2015 growing season kicked-off with a winter that was not too cold. As a result of milder temperatures, flowering started about 20 days in advance. Springtime saw more balance, and the vineyards received a good amount of rain. During the summer period, diurnal swings were normal, with warm, dry and breezy days, followed by cooling night temperatures. Overall, the 2016 season brought meaningful ripeness to the grapes, while also preserving freshness and aromas in the final wines.
Rich pomegranate in color, the wine shows complex, intense ripe fruit aromas. This full-bodied wine is the Umbrian answer to the Super Tuscans.
Lago di Corbara reds benefit from straightforward food pairings – kale soup, short ribs, and wood-fired sausages. A robust pasta al ragù is a comforting pairing as is a polenta dish with any manner of slowly-braised red game or fowl.
GRAPES: Sangiovese, Cabernet Sauvignon, Merlot
APPELLATION: Lago di Corbara DOC
ACIDITY: 5.5 g/l
MALOLACTIC FERMENTATION: Yes
points of distinction
- A “Super Umbrian” blend of Sangiovese and Cabernet Sauvignon
- Titignano Castle was built by Farolf of the Montemarte in 937 B.C.
- Cuverie and ageing cellars have been dug out of the tufa soils beneath the castle
about the grape +
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
Merlot makes plump, succulent wines to drink young or opulently massive wines for aging. Has silky, blackberry and currant fruit, with spice, earth, tobacco and chocolate notes, and soft tannins.
Sangiovese has aromas of black cherries with alluring wood, smoke, tar and herbal notes. The best wines made from this grape have incredible complexity, depth, finesse and power.
Nestled among Umbria’s rolling hills on the southern bank of Lake Corbara, the Salviano property is owned by Incisa della Rocchetta family, owners of legendary Sassicaia.