from grapes to wine...
Grape varieties: lacrima 70% - verdicchio 30%. Location: Roncitelli di Senigallia and Castelleone di Suasa (AN). Altitude: 100 and 220 meters above sea level. Age: 10 and 45 years. Training system: guyot. Density: 3800 and 2300 vines per hectare. Soils: clay and sand.
Alcoholic strenght: 12% vol.
Harvest: hand-picked, grapes arranged in small boxes.
Vinification: gentle pressing and static cold settling. Fermentation by means of selected yeasts at low temperature. All the steps are carried out in oxygen free environments using inert gases.
Rifermentation: in autoclave using sugar of lacrima grapes without sucrose adding.
Appearance: bright rosè color.
Bouquet: prevailing primary fragrances of the lacrima vine.
Palate: dry wine having great structure and complexity.
Food: perfect with any kind of important seafood or white spicy meat.
Serving temperature: 8°C
Sour cherry wine
Alcoholic stenght: 14% vol.
Caratteristiche: based on the traditional recipe, during the first weeks of July, pressed sour cherries are harvested and left to soak in sugar. After decantation and filtration, the syrup with a high concentration of sugar is then mixed with lacrima must. This triggers a re-fermentation process combining cherries and grapes.
Appearance: intense red-ruby colour.
Bouquet: prevailing primary fragrances of the sour cherries and the lacrima vine with cherry, strawberry, violet, myrtle and wild berries aromas.
Palate: sweet wine having great balance and length. Its great softness is balanced by a strong acid support.
ABBINAMENTI E SERVIZIO
Food: excellent with many kind of cake, in particular with bakery and jam of red fruits tart.
Service temperature: 16°C.