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