Our range of wines are controlled and certified by the “Suolo e Salute s.r.l.” organization
234 Item Items
Warning: Last items in stock!
Availability date: 12/01/2014
|Production area||San Costanzo (Pesaro-Urbino) - Marche|
|Grape variety||70% Sangiovese and other local varieties|
|Altitude||200 mtrs a.s.l.|
|Cultivation form||high spurred cordon, central curtain|
|Age of plants||5 years average|
|Density of plants per Ha||3000|
|Yield per hectare||abt. 7 Tons/Ha|
|Grapes harvest||end of September/firs ten days of October|
|Harvesting||by hand in shallow cases|
|Alcohol content||12,5 v %|
|Wild cherries||Exclusively from the Montefeltro region, selected when over-ripe|
|Colour||Deep Ruby Red|
|Perfume||Intense, fresh wild cherry|
|Goes well with||on its own, chocolate or dry sweets, ice cream, tarts, chiffon cake|
Wine making and processing
The processing requires 6 months and it is based on a method created by our Company. A small part of the wine is a red wine, placed in wooden barrels for 12 months - the rest is the fermented harvest. The wild cherries are never pressed or ground, but are mixed in two separate moments with the wine, in order to maintain the fresh aromas and obtain two products, one sweet and one dry. The unfiltered and non-clarified products are then rejoined during bottling, with a hint of Wild Cherry wine to complete its harmony.
Cherries harvest and production
In the mid/last of Juin the sour cherry ripe with the sun. We picked by hand the berries without stem and we take a selection in the cellar. The target is to improve the quality of the fruit and eliminate green’s residues. We obtain syrup of sour cherries during the summer. With the harvest of the grapes, some of new red wine fermenting with the syrup of wild cherries. Hereinafter the wild cherries’ wine is elevated 10 months until bottle.
No customer reviews for the moment.