ROSSO CONERO DOC
The vineyard sits at 230 m above sea level. Southern exposure.
Cordon spur training. Yield per hectare: 80 quintals.
Healthy, ripe grape bunches are harvested and placed in small boxes.
Fermentation lasts 20 days in total and takes place partly in French oak vats, partly in stainless steel fermentation tanks with controlled temperature. Malolactic fermentation and élevage for 6/8 months in big barrels French of 30 and 60hl. Six months bottle ageing.
Ruby red colour with shades of violet.
The nose opens up to give aromas of fresh fruits like morello cherry and cherry. Throughout it displays spicy notes, smoke and roasting aromas.
Good bodied wine with mature, soft, polished, slightly silky and spicy tannins. Full on the palate with good flavour persistence.
Food pairings: charcuterie, pies, meat based-pasta dishes, eggs, locally sourced white meat, rabbit ‘porchetta’, baked fish.
Serve at 18° C
Production: around 50,000 0.75l bottles and 500 1.50l bottles.
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