GUALTRESCO – BIANCHELLO DEL METAURO DOC ORGANIC 2022
GRAPES: 100% BIANCHELLO
TRAINING SYSTEM: GUYOT
SOIL: MEDIUM MIXTURE
YIELD: 100 quintals/hectare
HARVEST PRIOD: LAST TEN DAYS OF SEPTEMBER - MANUAL
VINIFICATION: destemming and refrigeration with subsequent cryomaceration of the crushed grapes for 24 hours with the use of dry ice. Soft pressing at 0.2 bar with 55% yield of free-run must. After 48 hours of static decantation, the clear part of the must is tapped and fermented with selected yeasts. The fermentation at a controlled temperature of 14-16 °C lasts for 18 days with subsequent racking and elimination of the coarse lees, while the wine remains to mature in steel on the noble lees for three months with weekly “batonnage.”
PROCESSING: the wine has undergone protein and tartaric stabilization.
AGING: at least 1 month in the bottle.
MAIN ANALYTICAL PARAMETERS:
Alcohol 13,5%
Total acidity: 6.20 g/L
Total extract: 22.5 g/L
Sugars: 2.50 g/L
Ph: 3.30
TASTING NOTES: straw colored wine with greenish reflections, with olfactory hints of yellow-fleshed fruit. The particularly floral finish continues in the mouth where structure and freshness give an enveloping sensation. PAIRING: Ideal to accompany seafood and suitable for rice and pasta dishes based on vegetables and stewed meat. Serve at 10 °C.  

ERCOLE - Marche Passerina IGT
ORGANIC 2022
GRAPES: 100% Passerina
TRAINING SYSTEM: Guyot
SOIL: MEDIUM MIXTURE
YIELD: 100 quintals/hectare
HARVEST PERIOD: From the 10th to the 20th of September carried out manually with selection of the best bunches.
VINIFICATION: destemming and refrigeration with subsequent cryomaceration of the crushed grapes for 24 hours with the use of dry ice. Soft pressing at 0.2 bar with 55% yield of free-run must. After 48 hours of static decantation, the clear part of the must is tapped and fermented with selected yeasts. The fermentation at a controlled temperature of 11-12 °C lasts for 25 days with subsequent racking and elimination of the coarse lees, while the wine remains to mature in steel on the noble lees for 6 months with weekly “batonnage.”
PROCESSING: the wine has undergone protein and tartaric stabilization.
AGING: 3 months in the bottle.
MAIN ANALYTICAL PARAMETERS:
Alcohol 12,5%
Total acidity: 5.90 g/L
Total extract: 22.6 g/L
Sugars: 2.50 g/L
Ph: 3.20
TASTING NOTES: straw colored wine with greenish reflections; reveals an olfactory sensation of pleasant floral notes and hints of white peach. The nose is fresh and harmonious with a balanced acid finish.
PAIRING: Ideal to accompany tasty seafood dishes such as shellfish and fried fish. It is well suited to pasta and rice dishes based on vegetables, cured meat, medium aged cheeses and white meat. Excellent as an aperitif. Serve at 10 °C.

 

 

GRAPES: 100% CORDISCO
TRAINING SYSTEM: GUYOT
SOIL: MEDIUM MIXTURE
YIELD: 60 quintals/hectare
HARVEST PERIOD: mid-October, carried out manually with selection of the best bunches.
VINIFICATION: destemming and pre-fermentation maceration at 10 °C for 48 hours. Subsequent inoculation with selected yeasts and fermentation with the skins for 18 days. Racking and soft-pressing at 0,2 bar with 65% yield of free run wine. The wine completes malolactic fermentation the following spring and after racking it is aged in wood for 10 months.
PROCESSING: the wine has undergone protein stabilization without refrigeration.
AGING: at least 6 months in the bottle.
MAIN ANALYTICAL PARAMETERS:
Alcohol 13,50%
Total acidity: 5.10 g/L
Total extract: 33.5 g/L
Sugars: 1.50 g/L
Ph: 3.60
TASTING NOTES. Intense red wine with impenetrable textures. On the nose intensely fruity with hints of small red fruits. On the palate an elegant balance between acidity and tannins gives the perception of warmth and softness.
PAIRING: It goes well with dishes of pasta and rice with tomato sauce as well as with roasted meat in general. Excellent together with cured meat or medium-aged cheeses. Serve at 18 °C and open the bottle one hour before.

GRAPES: 100% Sangiovese
TRAINING SYSTEM: GUYOT
SOIL: MEDIUM MIXTURE
YIELD: 90 quintals/hectare
HARVEST PERIOD: End of September, manual.
VINIFICATION: destemming and subsequent fermentation with the skins for about a week. Racking and soft-pressing and completion of the fermentation at a temperature of 18-20 °C to maximize the fruity notes. Malolactic fermentation. PROCESSING: the wine has undergone protein stabilization.
AGING: at least 1 month in the bottle.
MAIN ANALYTICAL PARAMETERS:
Alcohol 13%
Total acidity: 5.40 g/L
Total extract: 28 g/L
Sugars: 2.6 g/L
Ph: 3.68
TASTING NOTES: ruby red wine with violet reflections. Fruity on the nose with hints reminiscent of jam on the palate, soft with a good acidic note. PAIRING: Excellent together with pasta dishes with tomato sauce as well as with cured meat and medium-aged cheeses. Serve at 16 °C.