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Rosso Piceno Superiore DOC


VINIFICATION: hand harvested, destemming-pressing and fermentation at controlled temperature. The wine is left on it’s own lees for 12/15 days before being transferred in stainless steel tanks.

AGEING: 12 months in 400 lt oak barrels.

ORGANOLEPTIC CHARACTRISTICS: The colour is dark,ruby red .The bouquet is complex and in constant evolution with scents of plum, red cherry and licorice. On the palate is full, persistent and superbly balanced.

Denomination Rosso Piceno Superiore DOC
Colour Red
Grape Variety 30% Sangiovese, 70% Montepulciano
Production Area Rosso Piceno Superiore DOC Area
Average Altitude 250-300 mt. A.S.L.
Soil Type Mainly clay
Trelling System
Density for Hectar 4.500 stalks per hectare
Yielding for hectar 8.500 kg. Per hectare
Harvest Second and third week of October
Alcohol 14,00%