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varieties and growing practices
Grapes: 60% Montepulciano, 40% Sangiovese.
Training system: guyot and double guyot.
Vineyard density: 2.500-4.000 vines per hectare.
Yield: 100 q of grapes.
Growing area: the Marche, in the province of Ascoli Piceno.
Location: the vineyards are sited nearby Acquaviva Picena town and are cultivated by using the biological techniques.
Age: varies from 8 to 30 years.
Soils: derived from alluvially-deposited seabed sediment, predominantly Plio-Pleistocene and Miocene, with predominance of sand and rock sloping down to the coast.
Aspect and elevation: on sunny hills at 200-350 m.
vinification and maturation
Vinification: fermentation at controlled temperature, maceration on the skins in steel tanks with daily pumpovers.
Maturation: partly in French oak barrels for 4 months.
Appearance: ruby red colour tending to garnet at the rim.
Bouquet: soft fruit, well-ripened cherry melding impressively into subtler impressions of violet. Long and intense.
Palate: dry and sapid, its supple tannins and the alcoholic warmth create an admirable balance.
Its obvious youthful qualities best suit it to be enjoyed during its first year, but it give considerable pleasure even after 3-4 years.
Tomato sauce and ragout pasta, very good with bolognese lasagne and macaroni timbale. Perfect with porchetta (roast whole pig), shank of pork and veal stew.
Alcohol: 12,5% vol.