Vigna delle Grazie

BIANCHELLO DEL METAURO DOC – WHITE WINE –

Visual examination: Pleasantly sparkling crystalline, light straw-yellow color with greenish reflections.
Olfactory examination: Notes of white flowers, elderberry flowers, acacia and hawthorn; fresh fruit, apricot and peach. Finish with citrus fruits, orange, grapefruit.
Taste-olfactory examination: dry, warm and soft flavor, it brings features like freshness and minerality which makes it unique
Sourcing: Stacciola Hamlet, Pesaro-Urbino Province, Le Marche Region – Italy.
Appellation: Bianchello del Metauro DOC.
Grape variety: Biancame.
Harvest season: third decade of September.
Harvesting technique: grapes are picked by hand then carefully laid out on small open crates, sorting technique in the vineyard where grapes are thinned out, various harvesting stages.
Type of soil: medium mixture – clayey
Wine making: soft pressing of the whole grapes, cold static decanting at low temperature of the must. Fermentation in stainless steel tanks at controlled temperature. Short ageing on fine lees.
Ageing: 3/4 months in stainless steel vats, 2 months in bottle.
Alcohol content: 12% – 13%
Serving temperature: 12° in medium size glasses.
Food pairing: ideal as aperitif, it is also perfectly suitable to complement a whole meal for delicate fish courses typical of Le Marche Region; excellent to be combined with fresh cheese and local cold cuts.

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Il Nepote

MARCHE IGT ROSSO – RED WINE –

Visual examination: Clear, ruby-red color
Olfactory examination: Red, pink and purple flowers; notes of red berry fruits, crunchy cherry and plum. Winey.
Taste-olfactory examination: Dry, warm and soft flavor, it is a fresh red wine with good tannins.
Sourcing: produced in the Village of San Costanzo, Stacciola Hamlet, Pesaro-Urbino Province, Le Marche Region – Italy
Appellation: Marche Rosso IGT
Grape variety: Sangiovese 50% and Montepulciano d’Abruzzo 50%
Harvest season: third decade of September
Harvesting technique: grapes are picked by hand then carefully laid out on small open crates, sorting technique in the vineyard where grapes are thinned out, various harvesting stages
Type of soil: medium mixture – clayey
Wine making: when grapes come into the winery, they are ready to be de-stemmed. Whole grapes are transferred to stainless steel vats where, through punching and reassembly, release the characteristic color to the fermenting mass. Fermentation takes place at a controlled temperature
Ageing: 4/5 months in stainless steel vats, 2 months in bottle
Alcohol content: 14% – 15%
Serving temperature: 16° in medium size glasses
Food pairing: perfectly with grilled meats and other meat in delicate sauces. Excellent to be combined with aged cheese and local cold cuts

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