Yield/Hectare: 6,000 kg
Bottles produced: 4,000
The vineyard: Vines trained in Cordon with South/SW exposition. Soil with medium clayey calcareous characteristics. A typical red wine from a small, defined area in the province of Ascoli Piceno obtained by the vilification of red grapes: Montepulciano 70% and Sangiovese 30%
The grapes are hand picked at full maturity: the Sangiovese September 19, 2013 and the Montepulciano on October 3, 2013. Both underwent spontaneous fermentation of 10 days at 28 degrees C. After pressing and 2 rankings, the wine was matured for 24 months in large oak barrels of 1500 and 3000 liters. Before bottling in January 5, 2016 the wine was filtered to 3 microns.
Color-dark ruby red. The perfume has a fresh, direct impact, is very clear with floral notes and shades of bay leaf amongst red forest fruits.
On the palate, it is very full bodied balanced with good acidity, moving towards a casual kinesis, elusive and fascinating. The good balance and juiciness return at the finish with a sharpness along with flavors of the forest fruits.
In this fresh and balanced version, you can pair it now only with meats but also with vegetarian cuisine, such as lentils with sesame and curry.
Analysis:
- Total acidity: 5.2 g/L
- Volatile acidity: 0.60 g/L
- Total anhydrous sulfur: 0.067 g/L
- Alcohol: 13,05%
- Residual sugar: 0,1 g/L
- Dry extract: 28.5 g/L
Label: designed by Carlo Marchetti and representing il “Bove Finto” and the Communal Plaza of Offida
Yield/Hectare: 6,000 kg
Bottles produced: 4,000
The vineyard: Vines trained in Cordon with South/SW exposition. Soil with medium clayey calcareous characteristics. A typical red wine from a small, defined area in the province of Ascoli Piceno obtained by the vilification of red grapes: Montepulciano 70% and Sangiovese 30%
The grapes are hand picked at full maturity: the Sangiovese September 7, 2012 and the Montepulciano on October 2, 2012. Both underwent spontaneous fermentation of 10 days at 28 degrees C. After pressing and 2 rankings, the wine was matured for 24 months in large oak barrels of 1500 and 3000 liters. Before bottling in February 2015 the wine was filtered to 3 microns.
Deep ruby red color, transparent with abundant garnet reflections. In the nose one immediately senses perfumes of fresh red fruits, like cherries, and after opening a bit the aromas become deeper and more intriguing with smokey tones of cardamom alongside brackish anchovies.
In the mouth, the wine opens quickly thanks to a nice acidity that brings a pleasant tone and dynamism and it develops rich flavors which end with a long finish of juicy tannins and a return to red fruits.
It is a great wine for food pairing due to is good body and nuance and is an ideal accompaniment for fatty meats such as a grilled mackerel.
Analysis:
- Total acidity: 5.1 g/L
- Volatile acidity: 0.85 g/L
- Total anhydrous sulfur: 0.065 g/L
- Alcohol: 13,64%
- Residual sugar: 0,5 g/L
- Dry extract: 28.6 g/L
Label: designed by Carlo Marchetti and representing il “Bove Finto” and the Communal Plaza of Offida
THE GRAPES
Montepulciano: The origin of this variety of “black” berries has always been uncertain, it is often confused with Sangiovese, probably because of the existence of the Tuscan town of the same name. Those who have studied it, like Molon (1906) classified it as a Sangioveti. Today it is certain the 2 varieties have nothing in common. It is most commonly cultivated in Abruzzo, Le Marche and other central/south Adriatic regions.
It has many names, such as Montepulcian of Abruzzo, Primaticcio, Cordisco etc. Today, thanks to the excellent work of some producers and winemakers, Montepulciano has risen to become one of the red wines of highest quality. Montepulciano prefers a hot, dry climate with a sun drenched exposition to guarantee a good and regular maturation of the grapes. When it is vinified by itself, the wine is guaranteed to be of high quality, good for aging while at the same time improving wines of other varieties when blended and can provide aromas similar to some bordeaux wines.
Sangiovese: One of the oldest italian varieties (blood of Jupiter/sangue di Giove), grown also in Etruscan times. It is the most diffusely planted red grape in Italy, above all in Tuscany, Umbria, and Emilia Romagna. There are many types of Sangiovese, but the two main divisions are: Sangiovese Grosso, the more prized is also less planted, almost entirely in the zone of Montalcino (SI), where it is called Prugnolo Gentile; Sangiovese Piccolo is the more common and is known by various synonyms depending on the zone amongst which is Morellino of Scansano. It is known for wines of intense ruby red color, tannins, good body, harmony and a nice bitterness: it shows fruity aromas when young but after aging they become notably more refined. Often blended with other wines to add color, harmony and aromas.