PICENO
It’s an expression of its land. Juicy, clear and easy-drinking.
Grape varieties: Montepulciano (50%) – Sangiovese (50%)
Production Area: Carassai, Val Menocchia, halfway up the hillside; south exposure (altitude: 150 m a.s.l.).
Soil: alluvial soil characterized by sand and a high content of silt, with alkaline reactions due to the presence of limestone, with clay at depth.
Vine training system: trellis system with Guyot method.
Density: 3,000 vines per hectare
Yield per hectare: Montepulciano 8 tons, Sangiovese 10 tons.
Grape yield in wine: 60%
Harvesting season: end of September for Sangiovese; early October for Montepulciano.
Harvest: by hand in small crates.
Alcoholic fermentation: in stainless steel vats at a temperature between 25°C and 27°C for 10 days.
Aging: 12 months in third-passage French oak tonneaux and barriques.
Refinement: 6 months in bottle.
ABV: 12-13%
PH: 3.3
Total acidity: 6,5 g/l (tartaric acid)
Dry extract: 29.5 g/l
TASTING NOTES:
A Piceno wine that fully expresses the terroir of Carassai, exalting fruity notes and a fresh and tasty mouth-feel, with Sangiovese grapes in the foreground. Forget about the wines its denomination suggests.
