cardinale_rosso_piceno_sup

Biological Line

Rosso Piceno Superiore Il Cardinale D.O.P.

  • ALCOHOL CONTENT:
    14% Vol.
  • GRAPE VARIETIES:
    60% Montepulciano 40% Sangiovese
  • VINEYARD:
    Private vineyards
    Planting density 3 m. X 1 m.
    Cultivation system Spur cordon
  • SOIL:
    Medium-textured, clayey soil
    Altitude 250 above the sea level
  • HARVESTING PERIOD:
    End of October
  • VINIFICATION PROCESS:
    Traditional with grapes skins maceration for about 15-20 days and delestage.
    Then ageing process in wooden barrels for about 12 months.
  • BOTTLING:
    Cold bottling without sterile filtration about 36 months after the harvesting
  • AGEING PROCESS:
    From 4 to 6 months in bottle
SENSORY ANALYSIS
  • Colour:
    Clear ruby red with light garnet hues.
  • Bouquet:
    Delicate and refined black pepper notes with fruity touches such as black cherries jam and the typical vanilla bouquet due to the ageing in wood.
  • Taste:
    It is balanced, with tannin still alive though not intrusive and its soft parts are well perceptible. The flavour persistence ends with pleasant slightly bitter components.
HOW TO SERVE

Food to serve with: Mature wine to serve with dishes with meat and tomato sauces, “maccheroncini” with lamb meat sauce or “tagliatelle” with duck sauce, pan-fried poultry and semi-mature cheese (such as Italian Caciotta cheese).
Temperature: to be served at 18°c in high quality red wine glasses

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