ALCOHOLIC STRENGTH                



The vineyard sits at 230 m above sea level. Southern exposure.  Cordon spur and guyot training. Yield per hectare: 60 quintals. Grapes are picked and placed in small boxes. Selection of overripe, healthy grapes. Three-step harvest in mid-October. Controlled temperature fermentation (22-28°C for 25-30 days) in French oak vats, malolactic fermentation and élevage in French oak barrels (70% of which are new and 30% two-years-old) for 18-24 months. Six months bottle ageing.


Deep dark red in colour.


Initially it displays scents of ripe marasca or sour cherry (a typical feature of Montepulciano grapes), with light hints of jam. Throughout it shows notes of spices and roasted coffee, liquorice, smoke and tobacco.


Good bodied wine with soft, mature tannins, not bitter nor astringent or dry in the finish. Persistent in the mouth. 


Food pairings: stockfish ‘all’anconetana’, ‘raguse in porchetta’ (spiny murex shellfish), grilled meat, braised beef, Italian pot roast, game, dry-cured cheeses.


Serve at 18° C


Production: around 10,000 0.75l bottles and  200 1.50l bottles.





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