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Origin: Rosso Piceno DOC
Grapes variety: 50% Montepulciano, 50% Sangiovese
Aging: six months in bottles
Yeld per hectare: 40 hl
Growing area: Estate ownership in the townships of Pedaso and Campofilone.
Production density: 3800 vines/ha
Soil composition: Rocky and lightly calcareous
Elevation: 320 m. ASL
°
Vinification: The grape harvesting generally begins in the second week of October. The grapes, previously thinned, are painstakingly selected and picked. The grapes are destemmed, gently crushed, allowed to macerate in large fermentators and are periodically submerged for better color extraction, fragrance complexity and tannins. During this phase the wine also completes its alcoholic fermentation at a temperature never exceeding 28°C. The wine is then transferred into stainless steel tanks for six months for the spontaneous clarification to occur. Finally it is transfered to 25 hl. French barrels where it is aged for 12 months.
Sensory analysis: Ruby color, intense small black fruits and balmy memories. Full-bodied and rounded wine of
remarkable depth and structure.
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