Rosso Piceno DOC Superiore

FIRST VINTAGE BOTTLED 2016.

PRODUCTION AREA Municipalities of Offida, Ascoli Piceno
and Castel di Lama.

GRAPE BLEND Montepulciano 70%, Sangiovese 30%.

ALTITUDE 200-300 meters above-sea-level

SOIL Mainly clay, tending to calcareous.

TRELLISING SYSTEM Cordon.

PLANT DENSITY 5.000 vine stocks per hectare.

YIELD PER HECTARE Approximately 80quintals of grapes.

YIELD PER GRAPE-VINE Approximately 1,6 kg of grape.

HARVEST Mid October. Hand picked, put in small crates.

FERMENTATION After destemming the grapes are conveyed
to a cylindrical fermenting unit of 100 HL that favours the
soft breaking of the floating cap during fermentation. This
specific system provides a greater contact surface between
the must and the skins, thus increasing the extraction of
polyphenols. Maceration time is up to 35/40 days to achieve
excellent results on the final product.
After fermentation, the wine is placed in new barriques where
it ages for about 16 months.

SENSORY ANALYSIS

COLOUR Ruby red with garnet reflections.

BOUQUET Intense and varietal, with hints of vanilla, red fruits
and spicy.

TASTE Palpitating notes of redcurrant, tobacco, liquorice,
cinnamon and nutmeg. Its persistent, warm and full bodied
flavour, makes it, at the same time, a decisive and harmonic
wine.