Rosso Piceno DOC Superiore
FIRST VINTAGE BOTTLED 2003.
PRODUCTION AREA winery’s own vineyards located in the Municipalities of Offida and Ascoli Piceno.
GRAPE BLEND Montepulciano 70%, Sangiovese 30%.
AVERAGE ALTITUDE 200-300 meters above-sea-level
SOIL TYPE Mainly clay, tending to limestone.
TRELLISING SYSTEM Guyot.
DENSITY PER HECTARE 5.000 plants per hectare.
YIELD PER HECTARE 100 quintals of grapes approximately.
YIELD PER GRAPE-VINE 2 Kg of grapes approximately.
HARVEST Grapes are handpicked in mid-October, early in the morning or late in the afternoon, and placed in small trays kept in cold cells before being taken to the winery.
FERMENTATION Once destemmed, grapes are conveyed into cylindrical fermenting vats “Gioiello” where they are gently pressed. This kind of vat also facilitates the cap movement during fermentation. This system ensures a higher and more uniform contact between must and skins, increasing the extraction of polyphenols. Maceration may last over four weeks, the necessary time to get the best final product. After fermentation, the wine is conveyed into new barriques, where it ages for about 24 months.
COLOUR Ruby with garnet red shades.
BOUQUET Intense and complex, delivers notes of jammy red fruits and a broad variety of spices.
TASTE Vibrant notes of currants, tobacco, liquorice, cinnamon and nutmeg. Its persistent, warm and full-bodied savour makes this wine assertive and well-orchestrated at the same time.