Floralia Marche Rosato IGT

FLORALIA/MARCHE ROSATOVENDEMMIA TARDIVA LINE

Floralia

Marche Rosato IGT


ORGANIC WINE

STOPPER: certified cork, suitable for aging.

MEANING OF THE NAME: An ancient festival already popular before 1900, dedicated to the goddess Flora, who in local tradition loved growing flowers on the village’s five hills.

GRAPE VARIETY: other red berry grapes 100%

PRODUCTION AREA: Montefiore Dell’Aso (AP)

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

ALCOHOL CONTENT: 14% (variable for vintage)

COLOUR: pale pink

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Fresh cheese, white meat, or fish

Product details

ALCOHOL CONTENT 14% (variabile per annata)

ALTITUDE 250/300 meters a.s.l. 


HARVEST

By hand, at the end of October. Normally red berry grapes is harvested in the half of October. For Rosalia, harvesting the old organic vines is delayed till end-October.


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 red berry grapes 100%

VINEYARD AGE 20/30 years 

YIELD PER VINE 2.0 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, cooled to 5°C and kept at low temperature. Then they are crushed in the absence of oxygen and the best quality must is separated. Fermentation Is at a controlled temperature.

AGING

After fermentation, the wine is put in stainless steel vats to clarify and mature. Continuous monitoring, decanting and remuage bring definite organoleptic characteristics and quality to the wine. The next April, the wine is bottled. After one month of maturing in the bottle, the wine is ready for sale.

 


COLOUR pale pink

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

ORGANOLEPTIC QUALITIES Notes of blood orange, pineapples and berries on the nose. Salty and fleshy.

Updating


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

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Canapale Pecorino DOCG

CANAPALE/PECORINO
VENDEMMIA TARDIVA LINE

Canapale

Offida Pecorino DOCG organic


ORGANIC WINE

STOPPER: certified cork, suitable for aging.

MEANING OF THE NAME: the name recalls the medieval gateway of Montefiore Dell’Aso, our local village (Porta Canapale). The gate is all that remains of a more complex system of defensive and fortified walls, which overlooked our Val d’Aso.

GRAPE VARIETY: Pecorino 100%

PRODUCTION AREA: Montefiore Dell’Aso (AP)

ALTITUDE: 250/300 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% (variable for vintage)

ALTITUDE 250/300 meters a.s.l. 


HARVEST

By hand, in the middle of September. Normally Pecorino is harvested at the end of August. For Canapale, harvesting the old organic vines is delayed till mid-September.


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 100% Pecorino

VINEYARD AGE  25/30 years 

YIELD PER VINE 1.7 Kg

YIELD PER HECTARE 7 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, cooled to 5°C and kept at low temperature. Then they are crushed in the absence of oxygen and the best quality must is separated. Fermentation Is at a controlled temperature.

AGING

After fermentation, the wine is put in stainless steel vats to clarify and mature. Continuous monitoring, decanting and remuage bring definite organoleptic characteristics and quality to the wine. The following April, the wine is bottled. After one month of maturing in the bottle, the wine is ready for sale.

 


COLOUR Straw-yellow

ORGANOLEPTIC QUALITIES

On the nose mature, exotic fruits. A tart taste with persistent softness. A full, fleshy and persistent wine.

 

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

Updating


Cimula Passerina DOCG

CIMULA/PASSERINAVENDEMMIA TARDIVA LINE

Cimula

Offida Passerina DOCG


ORGANIC WINE

STOPPER: certified cork, suitable for aging.

MEANING OF THE NAME: Cimula is the ancient name of where our winery is located and is still shown on the official maps.

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 13.50% (variable for vintage)

ALTITUDE 300 meters a.s.l. 


HARVEST

By hand at the end of September. Normally passerina is harvested in the middle of this month. With older organic vines harvest is later, up to the end of September, as with Cimula.


SOIL TYPE Medium texture, with a lot of gravel. 

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around

Montefiore Del Aso and Massignano

GRAPES 100% Passerina

VINEYARD AGE 25/30 years 

YIELD PER VINE 2.25 Kg

YIELD PER HECTARE 9 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, cooled to 5°C and kept at low temperature. Then they are crushed in the absence of oxygen and the best quality must is separated. Fermentation Is at a controlled temperature.

AGING

After fermentation, the wine is put in stainless steel vats to clarify and mature. Continuous monitoring, decanting and remuage bring definite organoleptic characteristics and quality to the wine. The following April, the wine is bottled. After one month of maturing in the bottle, the wine is ready for sale.

 

 


COLOUR Straw-yellow

ORGANOLEPTIC QUALITIES

On the nose are white flowers and cut grass. A full taste, savoury and soft with notes of pear.

 

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

Updating