Fra I Monti – Sempre In Due 2023

16,90

Area

Lazio

Wine Type

orange

Allergens

Sulphites

Country of origin

Made in Italy

Grape

100% Maturano

Refinement

amphora

Sulphite Added

no

Year

2023

Alcohol content

12 %

Format

0,75 l

Out of stock

Shipping rates

Shipping Rates?

Europe shipping rates from 18€. Same shipping cost for more than 45 total bottles of the order.

COUNTRY / BOTTLES

1 – 6 7 – 12 13 – 18 19 – 22 23 – 45+
GERMANY / AUSTRIA / NETHERLAND / UNGARY / CROATIA 14 € 17 € 17 € 17€ 25€
BELGIUM / SPAIN POLAND 18 € 22 € 24 € 30€ 38€
FRANCE / MONACO / BULGARIA 18 € 22 € 24 € 23 € 32 €
SWEDEN /  PORTUGAL
HUNGARY / CZECH / ROMANIA
22€ 28 € 28 € 30€ 40 €
DENMARK 28€ 28€ 28€ 28€ 40€
FINLAND / GREECE
IRELAND/HUNGARY /SLOVAKIA/
37 € 37 € 50 € 50 € 50 €

How long does it take to receive the order?

Shipping time depends on the item’s availability. We send 80% of our orders within 3 days from receiving them. If the item you chose is available at our central store, you will receive it within 72-96 hours from your order. If the item is not available, Vini Sud Shop will provide the item from other stores and time will slightly be delayed. Our customer service will inform you promptly via email or phone if there is any delay.

For delivery in one of our stores, your order will be available within 2-7 workdays.
Though Vini Sud Shop cannot grant precision in shipping time previews, our orders are surely shipped within 10 days from your order confirmation. During clearance or other important events, times may slightly be delayed.

May I track the order?

You can track your order at this address UPS with number received by mail.

Sempre In Due is a orange wine produced by Fra I Monti Winery with 100% Maturano grapes. Spontaneous fermentation with maceration on skins for approximately 8 days in an open vat, aging in terracotta amphorae for 8 months. No filtration or clarification, and no sulfur is added.

Served 12° – 14° C
Vineyards location Alvito – Frosinone – Lazio – Italy
Soil type clayey, silty, calcareous
Altitude 420 metres above sea level
Training system guyot
Harvest second decade of September
Vinification spontaneous fermentation, maceration on skins for 8 days in an open vats
Aging terracotta amphorae for 8 months