Rosso Piceno (Aurora-biodynamic) 🐸🐸🐸

🐸🐸🐸 Natural biodynamic wine, little sulphite

A wine of immense drinkability, it can be enjoyed without food, but also excellent with a milo pie, with vegetables or a new scamorza that help bring out its dynamic scent. Intense and persistent fruity aromas with hints of prunes and forest fruits. Organic and biodynamic.

Guided vineyards at Cordon and Guyot

Terroir: The vines are planted on a hill about 150 meters above sea level in clay-limestone soils.

Description: Entry-level red wine from Aurora, this wine already has a lot of character. Young, it should be decanted for 2 hours. Intense and persistent fruity aromas with hints of prunes and forest fruits. On the palate, it is dry, fresh, warm, sweet and with soft tannins.

Grape varieties: Montepulciano, Sangiovese, Cabernet Sauvignon

Fermentation: spontaneous and maturation in stainless steel tank.

Method of production: organic and biodynamic

Certification: CCPB

Food and wine pairings: A wine for all foods, young and fresh. Goes well with beans, white meats, cooked sardines or anchovies.

Confection: Bordeaux bottles, standard .75L, closed with a stopper, in case of 12.

Labels: Representation of the carnival of Offida “Li Velurd”

Yield / Hectare: 7,000 kg

Bottles produced: 16,650

Grape varieties: Montepulciano 50%, Sangiovese 40%, Cabernet Sauvignon 10%

Vineyard: 18-year-old vines with a south-eastern exposure to clay-limestone soil.

The harvests were made separately by hand, the Cabernet on September 27, 2014, the Sangiovese on September 30 and the Montepulciano on October 4. Each of them spontaneously fermented for about 10 days at a temperature of 25 degrees C. The pressing was done and the wine was decanted to separate the lees, skewered 3 times, filtered at 1 micron and bottled on April 9. 2015.

Tasting notes: 

Ruby red with bright ruby reflections. In the nose, young and sassy, scents of fresh red fruits, a little rough and hints of sour cherries, grapes and mulberry.

On the palate, the tastes are in perfect harmony with the aromas: juicy acidity and full body. Pure fruit tannins and the exuberance of alcohol come together in a duo which then returns to a finish of clear and persistent red fruits. A wine of immense drinkability, it can be enjoyed without food, but also excellent with a milo tart
with vegetables or a new scamorza that help bring out its dynamic scent.

Analysis:

• Alcohol: 12.9%
• Total acidity: 5 g / L
• Total anhydrous sulfur: .69 g / L
• Volatile acidity: .69 g / L
• Dry extract: 28.2 g / L
• Residual sugar: .3 g / L

The grape varieties

Sangiovese: 

One of the oldest Italian varieties (blood of Jupiter / sangue di Giove), also cultivated in Etruscan times. It is the most widely planted red grape variety in Italy, especially in Tuscany, Umbria and Emilia Romagna. There are many types of Sangiovese, but the two main divisions are: Sangiovese Grosso, more prized is also less planted, almost entirely in the area of Montalcino (SI), where it is called Prugnolo Gentile; Sangiovese Piccolo is the most common and is known by various synonyms depending on the area, among which is Morellino de Scansano. It is known for wines of intense ruby red color, tannins, good body, harmony and a nice bitterness: it shows fruity aromas when young, but after aging they become noticeably more refined. Often mixed with other wines to add color, harmony and aromas.

Montepulciano: 

The origin of this variety of "black" berries has always been uncertain, it is often confused with Sangiovese, probably because of the existence of the Tuscan town of the same name. Those who have studied it, such as Molon (1906) classified it as a Sangioveti. Today, it is certain that the 2 varieties have nothing in common. It is most often cultivated in Abruzzo, Marche and other areas of the central / southern Adriatic.

It has many names, such as Montepulcian of Abruzzo, Primatice, Cordisco etc. Today, thanks to the excellent work of some producers and winegrowers, Montepulciano has grown to become one of the high quality red wines. Montepulciano prefers a hot and dry climate with a soaked sun exposure to guarantee a good and regular ripening of the grapes. When vinified on its own, the wine is ensured to be of high quality, good for aging while at the same time improving wines of other varieties when blended and can provide similar aromas to some wines. from Bordeaux .

Cabernet Sauvignon: 

A variety of Bordeaux in the Medoc and Graves areas, it is the most renowned variety in the whole world for wines of great quality and longevity. It is often mixed with Cabernet Franc and Merlot, other well-known varieties of Bordeaux. In Italy there are many versions, both in the pure form and in mixtures with other red varieties. It has a great capacity to adapt to many climatic conditions and winemaking techniques, while maintaining it well-known characteristics and expressing its "terroir". It is able to produce a wine of intense color, rich in tannins and aromatic substances, and a long aging potential thanks to its great structure. It is well suited for long macerations and aging in wooden barrels, especially French oak which allow the wine in time to express complex, charming bouquets.