Montefloris

CENTANNI LINE/MONTEFLORIS

MONTEFLORIS

Marche Rosso IGT


ORGANIC WINE

GRAPE VARIETY: 100% red berry grapes

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 300 meters a.s.l.

ALCOHOL CONTENT: 14,5% (variable for year)

COLOUR: ruby red with intense purple reflections

SERVING TEMPERATURE: 18-20°C

PAIRINGS: red meat and mature cheeses.

Product details

ALCOHOL CONTENT 14.50%

ALTITUDE 300 meters a.s.l.


HARVEST

When the grapes reach the correct phenolic ripeness and sugar level they are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. The harvest is usually from mid-October onwards.


SOIL TYPE Medium texture, with a lot of gravel.

ROOTSTOCK 420A

EXPOSURE South-west

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Dell’Aso

GRAPES 100% red berry grapes

VINEYARD AGE  25 years

YIELD PER VINE 3.0 Kg

YIELD PER HECTARE 11,000 Lt.

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


FERMENTATION

The grapes are de-stemmed and lightly crushed. This first must is then conveyed to the small sized fermenters, which have a system to circulate the must at a controlled temperature of 20°C. The initial process (maceration) lasts about 20 days after which the wine is racked and aged in steel.


REFINING

After 6 months of aging in stainless steel with continuous turning (riddling), the wine is aged for 6 months in oak barrels. The wine is then bottled and left to rest for at least 3 months.


COLOUR Ruby red with intense purple reflections

SERVING TEMPERATURE 18/20 ° C

SERVE WITH Red meat and mature cheeses.

Updating


Rosso Di Forca

CENTANNI LINE/ROSSO DI FORCA

ROSSO DI FORCA

Rosso Piceno DOC


ORGANIC WINE

GRAPE VARIETY: 50% Sangiovese, 50% other red berried grapes.

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 200-300 meters a.s.l.

ALCOHOL CONTENT: 13,5% (variable for year)

COLOUR: Ruby red with intense purple reflections

SERVING TEMPERATURE: 18-20°C

PAIRINGS: Red meat and mature cheeses

Product details

ALCOHOL CONTENT 13.50%

ALTITUDE 200-300 meters a.s.l.


HARVEST

When the grapes reach the correct phenolic ripeness and sugar level they are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. In general, the Sangiovese grapes are harvested in mid-September and the other red berried grapes from mid-October onwards.


SOIL TYPE Medium texture, with a lot of gravel.

ROOTSTOCK 420A

EXPOSURE South-west

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Dell’Aso

GRAPES 50% Sangiovese, 50% other red berried grapes.

VINEYARD AGE 25 years

YIELD PER VINE 4.0 Kg

YIELD PER HECTARE 12,000 Lt.

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


FERMENTATION

The grapes are de-stemmed and lightly crushed. This first must is then conveyed to the small sized fermenters, which have a system to circulate the must at a controlled temperature of 20°C. The initial process (maceration) lasts about 20 days after which the wine is racked and aged in steel.


REFINING

After 6 months of aging in stainless steel with continuous turning (riddling), the wine is aged for 6 months in oak barrels.

The wine is then bottled and left to rest for at least 3 months.


COLOUR Ruby red with intense purple reflections

SERVING TEMPERATURE 18/20 ° C

SERVE WITH Red meat and mature cheeses

Updating


Pecorino DOCG

CENTANNI LINE/PECORINO

Pecorino

Offida Pecorino DOCG


ORGANIC WINE

GRAPE VARIETY: Pecorino 100%

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 200-300 meters a.s.l.

ALCOHOL CONTENT: 14,50% (variable for vintage)

COLOUR: straw yellow

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Fresh cheese, white meat, or fish

Product details

ALCOHOL CONTENT 14.50%

ALTITUDE 200-300 meters a.s.l. 


HARVEST

When the grapes are perfectly ripe they are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. Harvesting is either early in the morning or in late afternoon to avoid the heat of the day. During harvesting dry ice is used to ensure the oxygen is inert and to lower the temperature of the grapes. The harvest is usually from the in late August or early September.


SOIL TYPE Medium texture, with a lot of gravel. 

ROOTSTOCK 420A

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Dell’Aso and Massignano

GRAPES 100% Pecorino

VINEYARD AGE 12 years 

YIELD PER VINE 1.5 Kg

YIELD PER HECTARE 7,000 Lt. 

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 5,000 vines per hectare


FERMENTATION

After careful selection the freshly picked grapes are taken to the cellar. Here soft pressing is followed by an immediate lowering of the temperature to improve decanting and the removal of suspended matter in the must. Fermentation takes place in stainless steel tanks at a constant 10°C. 

Once fermentation is finished, the cloudy wine is put into perfectly clean tanks to clear. The wine is separated from the heavy sediment that results from fermentation (lees) and the fine sediment is left. Ageing takes place in steel with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

In February, the wine is clarified, filtered and bottled.
It is ready for sale in March following the harvest.


COLOUR Straw-yellow

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

Updating


Passerina DOCG

CENTANNI LINE/PASSERINA

Passerina

Offida Passerina DOCG


ORGANIC WINE

GRAPE VARIETY: Passerina 100%

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 300 meters a.s.l.

ALCOHOL CONTENT: 13,50% (variable for vintage)

COLOUR: straw yellow

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Fresh cheese, white meat, or fish

Product details

ALCOHOL CONTENT 13.00%

ALTITUDE 300 meters a.s.l. 


HARVEST

When the grapes are perfectly ripe they are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. Harvesting is either early in the morning or in late afternoon to avoid the heat of the day. During harvesting dry ice is used to ensure the oxygen is inert and to lower the temperature of the grapes.

The harvest is usually in the first half of October


SOIL TYPE Medium texture, with a lot of gravel. 

ROOTSTOCK Kober 5BB 

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around

Montefiore Dell’Aso and Massignano

GRAPES 100% Passerina

VINEYARD AGE 15 years 

YIELD PER VINE 2.0 Kg

YIELD PER HECTARE 8,000 Lt. 

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


FERMENTATION

After careful selection the freshly picked grapes are taken to the cellar. Here soft pressing is followed by an immediate lowering of the temperature, to improve decanting and remove suspended matter in the must. Fermentation takes place in stainless steel tanks at a constant 10°C. 

Once the fermentation is finished, the cloudy wine is put into perfectly clean tanks to clear. The wine is separated from the heavy sediment that occurs during fermentation (lees) and the fine sediment is left. Ageing takes place in steel with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

In February, the wine is clarified, filtered and bottled.

It is ready for sale in March following the harvest.


COLOUR Straw-yellow

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

Updating


Falerio DOC

CLASSIC LINE/FALERIO

FALERIO

Falerio DOC


ORGANIC WINE

The Falerio is an historic local wine from our area.

GRAPE VARIETY: Trebbiano 50% , Passerina 25%, Pecorino 25%

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 250 meters a.s.l

ALCOHOL CONTENT: 13,00% (variable for vintage)

COLOUR: straw yellow

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Fresh cheese, white meat or fish

Product details

ALCOHOL CONTENT 13.00%

ALTITUDE 250 meters a.s.l. 


HARVEST

The grapes are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. Harvesting is either early in the morning or in late afternoon to avoid the heat of the day. During harvesting dry ice is used to ensure the oxygen is inert and to lower the temperature of the grapes.


SOIL TYPE Medium texture, with a lot of gravel. 

ROOTSTOCK 420A

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Del Aso

GRAPES Trebbiano 50% , Passerina 25%, Pecorino 25%.

VINEYARD AGE  20-25 years

YIELD PER VINE 3.0 Kg

YIELD PER HECTARE 12,000 Lt. 

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon


FERMENTATION

The must is first decanted cold to ensure it is as clean as possible. Once it is clear fermentation begins.

Fermentation is with selected yeasts in temperature controlled stainless steel tanks at 10-12°, for about 20 days. Once fermentation is finished the cloudy wine is put into perfectly clean tanks to settle. The wine is separated from the heavy sediment (lees) that results from fermentation and the fine sediment is left. Ageing takes place in steel with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

In February, the wine is clarified, filtered and bottled.
It is ready for sale in March following the harvest.


COLOUR Straw-yellow

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat or fish

Updating


Profumo Di Rosa

CENTANNI LINE/PROFUMO DI ROSA

PROFUMO DI ROSA

Marche Rosato IGT


ORGANIC WINE

GRAPE VARIETY: 100% Sangiovese

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 200-300 meters a.s.l.

ALCOHOL CONTENT: 13,5% (variable for years)

COLORE: Pale pink

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Fresh cheese, white meat or fish

Acquista ora

Product details

ALCOHOL CONTENT 13.50%

ALTITUDE 200-300 meters a.s.l.


HARVEST

The grapes are harvested by hand, put in small containers and transported immediately to the winery to be processed. The harvest takes place in the early morning or late afternoon to avoid the heat of the day. During collection dry ice is used to make the oxygen inert and to lower the temperature of the grapes.


SOIL TYPE Medium texture, with a lot of gravel.

ROOTSTOCK 420A

EXPOSURE South-west

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Dell’Aso

GRAPES 100% Sangiovese

VINEYARD AGE  15 years

YIELD PER VINE 2.5 Kg

YIELD PER HECTARE 11,000 Lt.

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


FERMENTATION

After de-stemming the grapes are conveyed to steel fermentation tanks. The skins float to the top forming a cover, which is removed when the product has the desired color. The fermentation process is similar to white wine, though at 15°C until the sugars are exhausted.

After fermentation is finished, the cloudy wine is put into perfectly clean tanks to clear. The heavy sediment is removed and the fine sediment left.


REFINING

Aging is in steel tanks with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

During February, the wine is clarified, filtered and bottled.

It is ready for sale in March following the harvest.


COLOUR Pale pink

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat or fish

Updating