Renarie Rosso Piceno DOC

RENARIE/ROSSO PICENO
VENDEMMIA TARDIVA LINE

Renarie

Rosso Piceno DOC organic


ORGANIC WINE

STOPPER: certified cork, suitable for aging.

MEANING OF THE NAME: In local dialect “renarie” is the type of terrain where our vines grow, typical of the Val d’Aso.

GRAPE VARIETY:  20% sangiovese, 80% other red berry grapes

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 250/300 meters a.s.l.

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

COLOUR: Ruby red with intense purple reflections

SERVING TEMPERATURE: 18°C

PAIRINGS: Red meat, BBQ and mature cheeses

Product details

ALCOHOL CONTENT 14.50%

ALTITUDE 250/300 meters a.s.l. 


HARVEST

By hand, at the end of September for the sangiovese and October for the other red berry grapes.


SOIL TYPE Medium texture, with a lot of gravel. 

EXPOSURE South-west 

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

GRAPES 20% sangiovese, 80% other red berry grapes

VINEYARD AGE 25/30 years 

YIELD PER VINE 2.4 Kg

YIELD PER HECTARE 8 tonnes/ha

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


WINE MAKING

Our grapes are quickly taken to the winery, destalked and crushed, then put in vats to ferment. Here the skins and must ferment until all the sugars are finished.
Fermentation takes about 20 days.

 

AGING

After fermentation the skins are separated and the wine left to rest. It clarifies for 6 months in stainless steel and then put in large wooden vats to mature for 24 months.
When the aging is deemed ideal the wine is bottled and 6 months later is ready for sale.


COLOUR Ruby red with intense purple reflections

ORGANOLEPTIC QUALITIES

On the nose, red fruit from red berried grapes, spices form the sangiovese and vanilla from the wood. An ethereal, determined, delicate and soft wine.

SERVING TEMPERATURE 18°C

SERVE WITH Red meat, BBQ 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