Weight (Kg): 19,20 Available:				ROSSO PICENO D.O.C. Organic 6 bottles (TDS0136) Packaging with 12 bottles of 0,75 Lt. each one ROSSO PICENO D.O.C. ORGANIC The noble qualities of this wine can only be reached through careful selection of the finest clones of Montepulciano, Sangiovese and Merlot grapes from our features land: clay and limestone. Also an outstanding savory pasta dishes, red meats and medium aged cheeses. For a natural product, you may experience a slight sediment. Serve at 18 ° C.   Price: € 49,25 + vat 21%   Read Comments Write a Comment Print Details
Product Prenotation

ROSSO PICENO D.O.C. ORGANIC

Name:"Rosso Piceno"
Origin of name: From the Land of the ancient people Piceno.
Title: Piceno D.O.C. (DOC)
Production Year: 2008
Grapes: Montepulciano 50% Sangiovese 35% Merlot 15%
Bottles produced: n° 20000
City of Production:Ortezzano Monterinaldo and villages of the "MARCA Fermana" (FM))
Land. Physical / Chemical: Clay / Calcareous
Position: Hilly
Altitude: 300 m s.l.m.
Exposure: South-West Montepulciano and Sangiovese, Merlot-East South-East vineyards.
Vineyard Age: 12 years Montepulciano and Sangiovese Merlot 7 years
System: Counter
Training System: Guyot and crammed ordon partially spurred
Sixth: : Variable m (3 x 1.5) to (3 x 1.1)
Area: 3.5 Has Montepulciano Sangiovese Merlot Ha Ha 1.9 0.6
Yield / Ha Natural:80 Q.li Montepulciano Sangiovese Merlot Q.li Q.li 80 70
Harvest Period: Merlot the third ten days of. September, Sangiovese the first ten days of. October, Montepulciano the third ten days of. October
Grapes: Organic Certificate
Thinning: Do not run because the natural production / HA has been contained.
Selection: Manual of the individual bunches during the harvest
Harvest: Manual bins from 200 to 250 kg
Processing: press of rasping, cold-fermentation maceration for 72-96 hours. Fermentation with pumping and emptying both automatic and manual 10 to 15 days in stainless steel fermentation vats at controlled temperature. Drawing and various pour off, malolactic fermentation in stainless steel.
Stabilization: Static refrigeration in a special tank, filtration to 1 micron.
Aging: In bottle in air conditioned room for at least 2 months.
Main Analytical Parameters:
Alcohol: 15.22% vol.
Total acidity: 4.8 g / l
Total sugar: 2.5 g / l
Ectract: 28.4 g / l
Total Sulfites SO2 : <60 mg / l as the allowable limit in wines from organic grapes (total allowable SO2 in wines from grapes not biological: 160 mg / lt)

ROSSO PICENO CURIOSITY

Production area
From the Marches bank of the river Tronto to those of the river Misa (Senigallia), extends the production of DOC Rosso Piceno, the largest in the region. Are excluded areas of production of Rosso Conero. The wine has a well defined character even if they are found structural differences attributable to the extension of the territory and the different climatic situations. The planting of vineyards for the production of "Rosso Piceno Superiore" however, extend over farmland and the most suitable exposure of the region's southern end, in a restricted area successions characterized by normal to the coast hills, sloping down towards the sea from Ascoli to San Benedetto . In total, including 13 municipalities in the production area of the province of Ascoli Piceno.

Vines
The mixture of grape varietals of Sangiovese (30 to 50%) and Montepulciano (35 to 70%) may be added, up to a maximum of 15%, all other non-aromatic grapes red grapes, recommended and / or authorized in respective provinces. Besides the already mentioned type "Superior", there are types "Novello" and "Sangiovese”.

Optimal age
The Rosso Piceno must be drunk young: between the first and second year. You can store it, depending on the year and areas, up to 3 years and over. A moderate aging in oak barrels and aging in the bottle enhance the natural qualities. For the type "Superior" production rules allow entry to the consumption of wine from 1 November of the year following the harvest. Maturation, after the third year, highlights the velvety softness of the components.

Chalice and Service
Calyx of medium size, colorless, smooth, thin, long stem for grasping the fruity odor of the "Rosso Piceno." The type "top", before eating, it prefers to be poured gently into a warm jug to deliver solid organic substances and volatile odor is not pleasing, produced by natural evolution. Serve with a glass thin, colorless, shining, very broad, tapering toward the tip with a little wine, at around 18 ° -20 ° C.

Pairings
Pleasing combinations with hot soup or warm with considerable structure (beans, chickpeas, lentils, soups, polenta, stuffed pasta, etc..). So also with meats. Excellent with meat dishes, roasts direct fire, spit and the saucepan. Goes well with fish soup with tomatoes and red peppers and green, with fried fish with perfume and remarkable structures.