ROSSO PICENO SUPERIORE (Aurora-biodynamic) 🐸🐸🐸

🐸🐸🐸 Natural biodynamic wine, little sulphite

It is a great wine for many food pairings because of its good body and nuances. It is a great companion for fatty meats such as grilled mackerel, dishes with rich sauces, meat dishes made in the traditional Marche style, rabbit, chicken, medium aging cheeses. 

Organic and biodynamic.

Red wine from a small defined area of Ascoli Piceno where the denomination allows the designation "Superiore" after one year of maturation.

Big brother of Rosso Piceno, it differs from this one due to the aging which is no longer 100% stainless steel but rather 24 months in barrels of 3000 liters. This rounds the wine without marking it too much by the wood.

On the palate, the wine opens quickly thanks to a beautiful acidity which brings a pleasant and dynamic tone and it develops rich aromas which end with a long finish of juicy tannins and a return to red fruits.

It is a great wine for many food pairings because of its good body and nuances. It is a great companion for fatty meats such as grilled mackerel, dishes with rich sauces, meat dishes made in the traditional Marche style, rabbit, chicken, medium aging cheeses. 

It is ruby red in color, clear.The nose perceives intense aromas of cherry and prunes, while in the mouth, fruity notes reveal a very full body with a long clean finish.

Corded guide vines

Terroir:  The vines are planted on a hill about 150 meters above sea level in clay-limestone soils

Description:  Red wine from a small defined area of Ascoli Piceno where the denomination allows the designation "Superiore" after one year of maturation. It is ruby red in color, clear.The nose perceives intense aromas of cherry and prunes, while in the mouth, fruity notes reveal a very full body with a long clean finish.

Grape varieties: Montepulciano, Sangiovese

Breeding: 24 months in large barrels of 3000 liters and 6 months in bottles.

Method of production: organic and biodynamic

Certification: CCPB

Food and wine pairings: 
rich sauces, meat dishes made in the traditional Marche style, rabbit, chicken, medium aging cheeses.

Confection: Bordeaux bottle, standard .75 L, closure with stopper, in case of 12 bottles

Label: Offida town hall with a performance of the traditional carnival "Lu bove finte"

Yield / Hectare:  6,000 kg

Bottles produced: 4,000

Vineyard:  Guided wine tours in Le Cordon with south-southwest exposure. Soil with medium calcareous clay characteristics. A typical red wine from a small area, defined in the province of Ascoli Piceno obtained by the denigration of red grapes: Montepulciano 70% and 30% Sangiovese

The grapes are hand picked at full maturity: the Sangiovese September 7, 2012 and the Montepulciano on October 2, 2012. Both having undergone spontaneous fermentation for 10 days at 28 degrees C. The wine has been matured for 24 months in large oak barrels of 1500 and 3000 liters. Before bottling in February 2015, the wine was filtered at 3 microns.

Deep ruby red color, transparent with abundant garnet reflections.

The nose immediately detects the scents of fresh red fruits, like cherries, and after opening up a bit the aromas become deeper and more intriguing with smoky tones of cardamom alongside brackish anchovies.

On the palate, the wine opens quickly thanks to a beautiful acidity which brings a pleasant and dynamic tone and it develops rich aromas which end with a long finish of juicy tannins and a return to red fruits.

This is a great wine for pairing with many due to its good body and nuances. It is an ideal accompaniment to fatty meats such as grilled mackerel.

Analysis:

•          Total acidity: 5.1 g / L
•          Volatile acidity: 0.85 g / L
•          Total anhydrous sulfur: 0.065 g / L
•          Alcohol: 13.64%
•          Residual sugar: 0.5 g / L
•          Dry extract: 28.6 g / L

The grape varieties

Sangiovese: 

One of the oldest Italian varieties (blood of Jupiter / sangue di Giove), also cultivated in Etruscan times. It is the most widely planted red grape variety in Italy, especially in Tuscany, Umbria and Emilia Romagna. There are many types of Sangiovese, but the two main divisions are: Sangiovese Grosso, more prized is also less planted, almost entirely in the area of Montalcino (SI), where it is called Prugnolo Gentile; Sangiovese Piccolo is the most common and is known by various synonyms depending on the area, among which is Morellino de Scansano. It is known for wines of intense ruby red color, tannins, good body, harmony and a nice bitterness: it shows fruity aromas when young, but after aging they become noticeably more refined. Often mixed with other wines to add color, harmony and aromas.

Montepulciano: 

The origin of this variety of "black" berries has always been uncertain, it is often confused with Sangiovese, probably because of the existence of the Tuscan town of the same name. Those who have studied it, such as Molon (1906) classified it as a Sangioveti. Today, it is certain that the 2 varieties have nothing in common. It is most often cultivated in Abruzzo, Marche and other areas of the central / southern Adriatic.

It has many names, such as Montepulcian of Abruzzo, Primatice, Cordisco etc. Today, thanks to the excellent work of some producers and winegrowers, Montepulciano has grown to become one of the high quality red wines. Montepulciano prefers a hot and dry climate with a soaked sun exposure to guarantee a good and regular ripening of the grapes. When vinified on its own, the wine is ensured to be of high quality, good for aging while at the same time improving wines of other varieties when blended and can provide similar aromas to some wines. from Bordeaux .