VINEYARD FEATURES: MUNICIPALITY: Civitella SURFACE AREA: selection on approximately three hectares ALTITUDE: from 300 to 400m a.s.l. EXPOSITION: primarily South and Southwest SOIL FEATURES: medium clay CULTIVATION: Tendone (Pergola Abruzzese) DENSITY: 1600 – 2000 plants per hectare AGE OF VINEYARDS: from 30 to 40 years AVERAGE YIELD: 40 hl/ectare HARVESTING: by hand
PRODUCTION: 5000 bottles (750ml)
Wine-making for this mono-variety wine starts in mid-September following very strict grape selection criteria. The process continues with de-stemming, cold maceration of the pressed grapes and fermentation, which takes place in steel. Gentle pressing is followed by low-temperature decanting of the must and aging on the lees for four months. The wine is bottled in May without any oenological treatments and without filtering.
A clear golden colour, this wine has a charming, elegant approach to the nose with a blend of fine aromatic sensations and is rich in calcareous minerals with notes of ripe, fresh apricots, peaches, sage and tarragon. The flavour is very rich and, corresponding with olfactory impressions, expresses notes of white fruit and pear with hints of citrus fruit. Lightly spicy and full-bodied, it is also long and slowly develops during its lasting evolution.
VINEYARD FEATURES: MUNICIPALITY: San Valentino, Scafa SURFACE AREA: selection on approximately three hectares ALTITUDE: 300 meters a. s. l. EXPOSITION: South-southwest facing SOIL FEATURES: medium density clay CULTIVATION: Rows, Guyot DENSITY: 6.500 plants per hectare AGE OF VINEYARDS: 4 years old AVERAGE YIELD: 50 hl/ectare HARVESTING: manual in 2kg cases
PRODUCTION: 3500 bottles (750ml)
Harvested in early September; Vinification is for 70% in stainless steel, the remaining part goes in 500 litres tonneau. This has helped us to define the body of the wine and to improve its ageing potential. Refinement starts with 7 months on fine lees in stainless steel and tonneau with the same proportions as above, and ends with 6 months in bottles
The wine is a clear, golden yellow colour, with attractive, greenish flecks; it has a flowery bouquet of Spanish broom and jasmine with fruity notes of apricot, apple and grapefruit. When tasted it is ready and tempting, it is responsive with a good structure and there is a good balance between taste and acidity which accompanies the sip right to the end, long and cleansing. It would go well with salted cod, pasta with truffles and other fish dishes, such as salted bass or roasted angler-fish with cherry tomatoes.
VINEYARD FEATURES: MUNICIPALITY: Spoltore SURFACE AREA: 2 hectares ALTITUDE:: 200 meters above sea level ASPECT:: South-southwest facing SOIL FEATURES: medium density clay TRAINING SYSTEM: tendone DENSITY:: 1600 – 2000 plants per hectare AGE OF VINEYARDS: 28 years old AVERAGE YIELD: 40 hl/ectare HARVESTING: manual
PRODUCTION: 8,000 bottles of 750 ml, 250 bottles of 1.5 liters and 50 bottles of 3 liters
Harvested in late October, maceration and fermentation for about 30 days in Slavonian oak open conical vats. Malolactic fermentation and subsequent ageing partly in barriques and partly in Slavonian oak vats for about 18 months. Final ageing in concrete vats followed by racking and bottling without filtering.
A sumptuous ruby leaving violet arches to declare its youth, Rich teardrops testify to the quality that has been extracted from the grape. Dense and taciturn initially, it opens to marasca cherry and roses, the nose is struck by wild berry jam with light notes of balsamic rosemary, licorice and black tea. A full, enveloping palate which has a dense tannic theme with a notable presence of blended tannins, giving a persuasive idea of astringency. Red fruits rest on wet spices and dried rose petals leading on to suggestions of cloves and black truffles. An extraordinary balsamic, mentholated ending evokes memories of other times.
VINEYARD FEATURES: MUNICIPALITY: Spoltore, San Valentino, Scafa SURFACE AREA: selection on 20 hectares ALTITUDE: from 150 to 400 meters a.s. l ASPECT: South-southwest facing SOIL COMPOSITION: medium density clay TRAINING SYSTEM: tendone DENSITY: 1600 – 2000 vines per hectare AGE OF VINEYARDS:from 27 years old AVERAGE YIELD: 50 hl/ectare HARVESTING: manual
PRODUCTION: 43,000 750 ml bottles, 1,5 l and 6 l bottles
Fermentation and maceration with délestage, for roughly three weeks in vertical (temperature controlled) stainless steel vats. After alcoholic fermentation, the wines are transferred into 25hl oak barrels, new and used barriques where spontaneous malolactic fermentation takes place. After approximately 18 months, a careful selection, barrel by barrel is made. The wine is blended and bottled unfiltered one year before release.
You are first struck by the beautiful rich ruby red. It is firm and opens with hints of mediterranean spices though a pleasant, earthy, mineral tone can already be noted. There is also a hint of chocolate, promising great development. It is powerful to the mouth - a rush of sensations without losing quality and suggestions of blackcurrant and mulberry wait to combine with traces of coffee and cocoa. It overwhelms the palate with rich, balsamic emotions, which are followed by light touches of wet graphite. It can be shared with roast mountain lamb in aromatic herbs or served with wild mushroom polenta with basil.
Our commitment to understand the nature of our unique terroir has enabled us to make an expression of Cerasuolo that has taken the standard
of quality to another level. The idea to find in the bottle the original flavours of the grapes, of the must, and of the wine just fermented, have
pushed us to a vinification without any chemical and enological add.
VINEYARD CHARACTERISTICS: MUNICIPALITY: Spoltore SURFACE AREA: selected over about 5 hectares ALTITUDE: from about 150m to about 350m above sea level EXPOSITION: mainly south/south-west facing SOIL COMPOSITION: medium-textured, clayey TRAINING SYSTEM: pergola DENSITY: 1600 - 2000 plants per hectare AGE OF VINEYARDS: 25-35 years AVERAGE YIELD: 35 Hl per hectare HARVESTING: manual
PRODUCTION: 2,500 bottles (75cl)
The grapes were harvested in late October. Maceration for about 18 hours, drawing off of must and slow fermentation at a controlled low temperature in stainless steel vats. Aged in stainless steel, unclarified and unstabilized. Bottled in mid-January.
The colour resembles freshly-opened pomegranate - a dash of bright pink. To the nose it promises fruit and flowers, offering fresh black cherry, pomegranate again and wild roses. It is pleasantly full-bodied, well-rounded and a little spicy, but keeps its word with a long ending, leaving lasting satisfaction in alcoholic warmth.
VINEYARD CHARACTERISTICS: MUNICIPALITY: Province of Pescara SURFACE AREA: selection of about 3 hectares ALTITUDE: about 150 meters above sea level EXPOSITION: primarily South, South-west SOIL COMPOSITION: medium density clay TRAINING SYSTEM: Tendone DENSITY: 1600 – 2000 plants per hectare AGE OF VINEYARDS: 6 to 9 years AVERAGE YIELD: 70 hl/hectare HARVESTING: manual
PRODUCTION: 20,000 bottles of 750 ml
We make a strict and careful attention to the fruit in the vineyards at harvest. At the winery, the fruit is destemmed and after a cold maceration period, we do a light pressing and decant the must at cool temperature to preserve the freshness and aromatics of this varietal. Fermentation is done in stainless steel, and the wine is finished and refined with solids, in stainless steel; bottled in February.
The wine is a clear, rich, straw-yellow color; it has a fresh, intense, bouquet, rich in minerals, with hints of hawthorn, exotic fruits and honey. To the palate it is it reveals itself to be fresh, full-bodied, dry and honest! The fruity notes are harmoniously balanced by the body and the acidity. It is pleasantly persistent and distinguishes itself by its freshness and softness. It goes well with antipasti and other uncooked hors-d’oeuvres, with fish-based pasta and rice dishes, white meats, fresh cheeses and shell-fish.
Fattoria La Valentina srl/ Via della Torretta 52, 65010 Spoltore (PE) Italy. | Tel. e Fax + 39 085 4478158
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