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

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SANTA MARIA | PECORINO AGED IN WOOD

PREMIUM LINE/SANTA MARIA

PECORINO AGED IN WOOD

SANTA MARIA

OFFIDA PECORINO DOCG

AGED IN WOOD



ORGANIC WINE

GRAPE VARIETY: Pecorino 100%

PRODUCTION AREA: Montefiore dell’Aso (AP)

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

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

COLOUR: straw yellow

SERVING TEMPERATURE: 10-12°C

PAIRINGS: Aged cheeses, raw fish, main courses of fish.

Product details

ALCOHOL CONTENT 13.50%

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. 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 Del Aso and Massignano

GRAPES 100% Pecorino

VINEYARD AGE 10 years 

YIELD PER VINE 1.5 Kg

YIELD PER HECTARE 7,000 Lt. 

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 6,000 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. Around January, the wine is removed from the heavy lees and put into barrels of 30hl capacity wood. The aging takes place in wood with continuous “riddling” for about six months.

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 Aged cheeses, raw fish, main courses of fish.

Updating


Puro Centanni Bianco

PURO LINE/BIANCO

Puro Centanni Bianco
Organic white wine without sulphites

Falerio Pecorino DOC


ORGANIC WINE WITHOUT SULPHITES

“Puro Centanni Bianco” is an organic white wine without sulphites made from 87% Pecorino and 13% Pinot Grigio grapes.
A cut studied after many tests carried out for years in order to compose the D.O.C. Falerio-Pecorino by Giacomo Centanni.


PRODUCTION AREA  Montefiore dell’Aso (AP)

GRAPE VARIETY 87% pecorino 13% pinot grigio

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

CLASSIFICATION Falerio Pecorino D.O.C.

SOIL Medium mixture with a high presence of gravel

PRUNING Rammed cord

CONDUCTIONE SYSTEM Organic

HARVEST Manual

WINEMAKING Termovinification in the absence of oxygen and sulfur

COLOUR: straw yellow

SERVING TEMPERATURE: 10°C

PAIRINGS Fresh cheese, white meat, or fish

Product details

Puro Centanni Bianco is made with Pecorino 87% and Pinot Grigio 13%. The D.O.C. Falerio-Pecorino blend is the result of many tests carried out over years by Giacomo Centanni.

The organic grapes are harvested perfectly intact and healthy in boxes, when perfectly ripe.

The grapes are quickly taken to the winery without being crushed and processing begins immediately with inert gases to stat the must oxidising.

The must is matured lightly with the skins to extract as much tannin as possible from the variety and to help defend against oxidation.

Once the must has settled selected yeasts are added to stimulate natural alcoholic fermentation at a controlled temperature. Once the fermentation is over, the wine is clarified by cooling.

When the wine has reached clarity and stability, it will be bottled under inert gas.

All this without adding chemical products, especially not SO2.

During alcoholic fermentation yeast produces small quantities of SO2 as a natural self-defence.

A wine without added sulphites must not exceed 10mgr/lt of SO2, by regulation.

Updating

You can see also
Puro Centanni Red
Organic
Without sulphites

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