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Rosso Piceno DOC

VIABORE

VINIFICATION : Hand harvested, destemming and fermentation takes place at a controlled temperature. After 8/10 days in contact with it’s lees the wine is decanted/transfered into stainless steel tanks.

ORGANOLEPTIC CHARACTERISTICS: The colour is ruby red . Elegant and fruity with scents of sour cherry and marasca .Dry, deep with a pleasant soft finish.

Denomination Rosso Piceno DOC
Colour Red
Grape Variety 50% Sangiovese, 50% Montepulciano
Production Area Rosso Piceno DOC Area
Average Altitude 250-300 mt. A.S.L.
Soil Type Mainly clay
Trelling System
Density for Hectar 3.000 stalks per hectare
Yielding for hectar 12.000 kg. per hectare
Harvest Second, third week of October
Alcohol 13,00%
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