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Numa Rosso Piceno Superiore
GRAPE VARIETY: Montepulciano 70% - Sangiovese 30%
BIOLOGICAL
NAME: Rosso Piceno Superiore
FIRST BOTTLING YEAR: 2019
AGE OF VINEYARDS: from 16 to 10 years depending on the plots
SOIL: various morphological characteristics, high presence of stones, partially clayey, south-east exposure, altitude 160 meters above sea level.
YIELD PER HECTARE: 70/80 g.li
TRAINING: double Guyot on an average of 3800 vines/ha
HARVEST: manual harvest started during the second ten days of September for the Sangiovese grapes, finished around mid-October with the harvest of the Montepulciano grapes
VINIFICATION:
the grapes
selected come
placed separately in steel tanks where they carry out the fermentation and maceration for
9-10 days
AGING: in French oak barrigues, where it spent an aging period of 24 months, carrying out the malolactic fermentation, always keeping the masses separate by vineyard origin. Assembly of the masses just before being destined for the preparatory stages of bottling. This is followed by an aging of 5 months in the bottle
SERVING TEMPERATURE: 18 °C
TASTING NOTES:
View: bright garnet red, almost brilliant
Nose: Expresses red fruit and minerality, with some herbaceous notes
Mouth: Elegant palate, velvety tannins, acidity and flavor in evidence, with a fruity component
very present

25,00€

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.

28,00€

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 Lucrezia
GRAPE VARIETIES:100% Passerina
VINIFICATION: with selection and harvesting in bins with storage in cold rooms from 5 to 10 days at 0°C, destemming, very soft pressing in the absence of oxygen, yield of about 50% with static cleaning of the musts, inoculation of selected yeasts, fermentation at a controlled temperature of about 15°C for about 30 days
REFINING: refinement and batonnage in steel for 2/3 months
Z O N A : Ripatransone, Contrada Paggiole Particles land register F 11 (80-62-63-167) F 12 (170)
Loose mixed terrain with the presence of limestone from 280 to 400 meters. altitude
TRAINING: 4000 vines with guyot pruning
GRAPE YIELD/HECTARE: 90/100 quintals CHARACTERISTICS
ORGANOLEPTIC:
Color | Straw Yellow Odor | Fruity and intense Taste | Intense, savory and persistent
SERVING TEMPERATURE:12 degrees PAIRINGS: aperitifs, fish and meat dishes
white; fragrant and structured dishes
ALCOHOL CONTENT: 13.00%
SUGAR CONTENT: 3.8 gr/lt
ACID CONTENT: 6.0 gr/lt

16,00€

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€

Vittorini Marche Rosso I.G.T.
GRAPES: Sangiovese 30%, Petit Verdot 10% + Merlot 10% Montepulciano 50% (withered 30 days in fruit cellar)
HARVEST: the optimal maturation of the Petit Verdot around the first days of October as for the Merlot and the Montepulciano at the end of the same. A portion of Montepulciano is placed in small boxes for a period of one month in drying. The harvest took place exclusively in boxes of 50 liters in volume.
TRAINING SYSTEM: Montepulciano are trained with spurred cordon with four spurs with a single bud (the bourillon: the closest to the crown and the least fertile). The Petit Verdot ad Alberello with only two spurs with one bud each.
PLANTING ARRANGEMENT: the rows are arranged at a distance of 2 meters from each other while the vines are 1 meter apart for a total of 5000 vines/hectare for Montepulciano. The Petit Verdot sapling has a density of 1.1 meters between the rows and 0.6 meters between the vines for a total of 15,000 vines/hectare.
VINIFICATION/AGING: When the grapes arrive in the cellar they are destemmed without undergoing any crushing (the grapes ferment whole) with an inoculum of selected yeasts without the use of sulfur dioxide. The fermentation takes place at a temperature of around 15°C (60 days to complete the fermentation) with maceration of the skins until the end of the same. In the month of March we proceed with the assembly. Aging in barriques for just one year
ALCOHOL CONTENT: 15% VOL
NUMBER OF BOTTLES PRODUCED: 3000 BOTTLES
VALUES OF ADDED SULFUROSE: only at bottling for a measure of free disulfurous 15 mg/l and total sulfurous 40 mg/l

25,00€

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