Rosso Piceno Superiore
Rosso Piceno Superiore is an organic wine resulting from an equal blend of Montepulciano and Sangiovese grapes.
Appellation: Rosso Piceno DOC Superiore
Type: Red, dry
Blend: Montepulciano (50%) Sangiovese (50%)
Certified Organic
Color: Dark ruby red, almost black.
Bouquet: Delicate with hints of red berry fruit with mineral notes. .
Taste: Soft tannins on the palate with crisp acidity and balanced. The finish is elegant, pleasant, very long in the mouth.
Alcohol: 14%.
Serving Suggestion: Serve at a 16-17°C (61-63°F) in a tall, fairly wide goblet.
Pairing: Grilled, roasted, and stewed meats, BBQ, and mature cheeses.
Elevation: 230 meters (750 feet) a.s.l.
Exposure: Eastern (Montepulciano), Western (Sangiovese).
Soil: Superficial part in which sand and clay abound and a deeper part with a majority of bioclasts. These particular soils formed by sedimentary layers are typical of this area and of the area between the Marche and Umbria Apennines.
Training method: Spurred cordon.
Density: 1,400 vines/acre.
Yield: About 3.5 tons per acre.
Average production: Around 60 quintals per hectare
Harvest: Second-to-third week of October for Montepulciano grapes and third week of September for Sangiovese grapes.
Vinification: The two grapes are vinified separately. Fermentations take place in stainless steel tanks under controlled temperature with a 15-20 day maceration. Frequent daily pump-overs. Racking into large oak barrels followed by malolactic fermentation.
Aging: 16-months in wood. The Montepulciano is aged in small barrels, while the Sangiovese is aged in large barrels. The wine rests in bottle for eight more months before release.
