Label peak between the Rosso Piceno Superiore

Location: Campo resort in the walls between the towns of Acquaviva and Monteprandone, the center of the production of the Piceno top
Soil: alluvial marine sedimentary origin of the Plio-Pleistocene and Miocene, with a predominance of sand and stone and frequent outcrops of ammonites and marine fossils of prehistoric times.
Exposure and altitude: south, south-east at an altitude of 260 m.
System: espalier against and double Guyot
Planting density: 2,200 to 4,000 plants per hectare
Yield per hectare: 60 q. Grape controlled by reducing the load gems and cluster thinning at veraison

Harvest: harvesting the grapes are harvested late ripening manually, by selecting the best grapes, and work immediately with stemming and soft pressing

Vinification: fermentation tanks with small frequent daily pumping. The maceration lasts for many days
Ageing: After racking, the wine is aged in Allier oak barrels of 20-30 hl and in barriques for 12 months. The refinement in the bottle lasts at least one year in temperature controlled warehouse

Tasting Notes
At the sight: the 2 grape blend into the color in a deep and crystal clear ruby ​​tinged with grenade. The texture is fine
Nose: hints of purple on the basis of small fruits ripe berries, cherry jam and plum make some complexity. Great finesse, intensity and long finish, with precise and ethereal presence of noble woods
Palate: excellent impact on the palate with excellent flavor, intensity and persistence. Good and ripe ellagic tannins from oak barrels, which balance the grandeur of alcohol. The finish is enveloping and velvety, with a perfect balance between soft and hard parts. The good harmony decreed an elegant qualities

Evolution: wine of great depth and strength. First maturing in two, three years after the harvest, it is surprising in time, in years of quality, even over ten years by the same

Serving suggestions: Rosso Piceno is a great race, therefore deserves meetings importance with big plates of beefs, not disdaining pigeons, ducks, geese, sheep mature and aged pecorino cheeses. Excellent on dumplings in duck sauce.