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Clara Marcelli Montepulciano
Land composed of yellow sands and with a good presence of clay facing south with a slope of more than 10%.
Type of spurred cordon training for an annual production of 50 q/hectare, the last red berried grape to be harvested (end of October, beginning of November) is fermented in steel and then evolved in barrique for about 20 months.
With an almost impenetrable intense red color, it presents olfactory sensations typical of the varietal with red fruit, blackberries, currants, ripe strawberries, citrus fruits with vegetal and mentholated alternations.
In the mouth it is full, soft, full-bodied, but with a good medium acidity and a very long finish.

25,00€

La Belle Malvasia
Grape variety
Minimum 85% Malvasia
Color
White
In the vineyard
Aromatic Malvasia (85%) and other authorized varieties trained partly on the Guyot system and partly on the Abruzzese pergola system at an altitude of about 450m above sea level. on soils that tend to be calcareous and rich in skeleton.
In the basement
Brief cold maceration and subsequent soft pressing. The must ferments in stainless steel containers at a temperature of 12/14°C for about 30 days with its own indigenous yeasts. Clarification takes place by decantation.
Refinement
In steel tanks for about 4 months, followed by in the bottle.
sensory characteristics
Straw yellow color, intense nose, with hints of grapes, tropical fruit, flowers, fresh and soft in the mouth, intense, sapid and full-bodied.
Pairings
Seafood cuisine, medium-aged cheeses, structured first courses, white meats.
Organic and Biodynamic Wine
Service temperature
10-12°C
Alcohol content
13.5% vol

24,00€

Le Caniette Morellone
V I T I G N S : 30% Sangiovese - 70% Montepulciano VINIFICATION: maceration from 6 to 9 days in steel
REFINING: refinement and malolactic fermentation in barriques for 20 to 24 months. 1 year new in steel. Minimum 3 months of aging in the bottle
Z O N A : Ripatransone, Contrada Paggiole Land registry parcels F 11 (183-59-116-229-41) F 12 (170) Mixed loose soil with the presence of limestone from 280 to 380 m. altitude
TRAINING: 5000 stumps with spurred cordon
GRAPE YIELD/HECTARE: about 60 quintals
ORGANOLEPTIC CHARACTERISTICS::
Color | Ruby red Odor | Red fruits tending towards ripeness with hints of spice Taste | Intense, persistent, rightly tannic
SERVICE TEMPERATURE:
18/20 degrees (very important for tasting)
PAIRINGS: very tasty dishes rich in aromas, greasy or fatty
ALCOHOL CONTENT: 14.00%
SUGAR CONTENT: 3.1 gr/lt
ACID CONTENT: 6.0 gr/lt

30,00€

Vittorini Marche Bianco I.G.T.
GRAPES: Sangiovese (vinified in white) 50%, Pecorino 50%
HARVEST: the optimal maturation of the pecorino took place in the last days of the month of September like that of the sangiovese. The harvest took place exclusively in boxes of 50 liters in volume.
TRAINING SYSTEM: Pecorino prefers a training with shoots that are renewable every year (Guyot), while Sangiovese is a spurred cordon with five spurs and a single bud (le bourillon: the closest to the crown and the least fertile).
PLANTING ARRANGEMENT: the rows are arranged at a distance of 2.2 meters from each other while the vines are at 0.6 meters for a total of 7575 vines/hectare for the pecorino while for the Sangiovese the rows are arranged at distance between them of 2 meters and the vines are at 1 meter for a total of 5000 vines/hectare.
VINIFICATION/AGEING: When the grapes arrive in the cellar they are destemmed and then undergo a soft pressing. The must before fermentation is, through the use of dry ice protected from oxidation to preserve those aromatic preceptors present in the skin (hyper-reduction technique). Fermentation takes place at a temperature of around 9°C (60 days to complete the fermentation). It spends two years (20 months) on its lees without the addition of sulfur, partly in steel and partly (one year) in barriques from various previous passages.
ALCOHOL CONTENT: 13.5% VOL
NUMBER OF BOTTLES PRODUCED: 2000 BOTTLES
VALUES OF ADDED SULFUROSE: only at bottling for a measure of sulfur dioxide

25,00€

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