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Origin: Rosso Piceno DOC
Grapes variety: Classic vine Rosso Piceno: Sangiovese and Montepulciano
Yelad per hectare: 80 hl
Growing area: Property estate in Pedaso and Campofilone territories.
Production density: 3400 vines/ha
Soil composition: Medium texture
Elevation: 270 m. ASL
Vinification: The grape harvesting usually begins in the mid September. The grapes are immediately transferred to the cellar and gently destemmed. Then 20% of the Sangiovese grape is left in carbonic maceration to exhalt its primary aromas while the remainder of the grapes is transferred to stainless steel tanks and left in maceration for five days.
After the various fermentation processes the wine is blended and transferred to steel barrels to induce spontaneous clarification. The bottling is carried out in the first days of January following the grape harvesting.
Sensory analysis: Ruby red color, pleasurably fresh, floral and of optimal structure and complexity.
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