Pelago has entered the list of the most sought after Italian wines in the world.
It is a wine that preserves the style and personality of the native grapes, together with the complexity and aromatic profile of the Bordeaux grapes.

Still red wine, to be drunk immediately, but evolves well with aging
Cork stopper - Contains sulphites

Its name derives from the ancient Greek pelagos, mare, which suggests the marine character and the organoleptic peculiarities typical of wines produced near the coasts.

Production area: municipality of Osimo (AN), on a hill about 150 meters above sea level, with south-east exposure. The soil, which dates back to formations of the marine plio-pleistocene, turns out to be very deep, clayey, very calcareous. The yield, contained through very short pruning and targeted thinning, can vary, depending on the seasons, from 50 to 60 quintals per hectare

The harvest is done by hand, with the grapes harvested and transported in crates. It begins in early September for Merlot, continues at the end of the same month with Cabernet Sauvignon and ends with Montepulciano, a rather late grape variety, in the second decade of October, when the grapes have reached an excellent and advanced degree of phenolic ripeness

Vinification the destemmed and slightly crushed grapes are fermented at 27-29 ° C in steel fermenters, with a submerged cap, for 14-15 days on indigenous yeasts. Once the malolactic fermentation takes place, the wine passes to the refinement phase in 225 lt oak barrels. for a period of 14 months
After bottling, Pelago refines further, in a temperature controlled environment, for about 12 months

Winemaker's notes
With an impenetrable ruby red color with purple reflections
The nose releases intense, clean and refined aromas: spicy fragrances of coffee, black pepper, licorice and tobacco open on grass and hay background typical of Cabernet
In the mouth the impact is of berries, vanilla and mineral aromas; important but evolved tannins with gustatory sensations in harmony with its great body

Pairings: it goes perfectly with red meats, feathered game and aged cheeses. Ideal serving temperature 18-20 ° C.

Serving glass : large glass, with a rather large body to allow the right oxygenation of red wines, long aged in the bottle and with tannins that have already taken on a softer character, developing complex and tertiary aromas, which will be well concentrated in the narrower aperture