Rosso Piceno DOC Superiore

FIRST VINTAGE BOTTLED 2016.

PRODUCTION AREA Municipalities of Offida, Ascoli Piceno
and Castel di Lama.

GRAPE BLEND Montepulciano 70%, Sangiovese 30%.

ALTITUDE 200-300 meters above-sea-level

SOIL Mainly clay, tending to calcareous.

TRELLISING SYSTEM Cordon.

PLANT DENSITY 5.000 vine stocks per hectare.

YIELD PER HECTARE Approximately 80quintals of grapes.

YIELD PER GRAPE-VINE Approximately 1,6 kg of grape.

HARVEST Mid October. Hand picked, put in small crates.

FERMENTATION After destemming the grapes are conveyed
to a cylindrical fermenting unit of 100 HL that favours the
soft breaking of the floating cap during fermentation. This
specific system provides a greater contact surface between
the must and the skins, thus increasing the extraction of
polyphenols. Maceration time is up to 35/40 days to achieve
excellent results on the final product.
After fermentation, the wine is placed in new barriques where
it ages for about 16 months.