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Color: Crystalline, straw yellow with bright golden reflections.

Smell: The nose, fine and elegant, expresses ripe yellow paste fruits. Even the flowers are yellow and clear is the recognition of broom. The bouquet ends with herbaceous memories and hints of sage and thyme, with a persuasive mineral finish.

Taste: The maximum potential of this wine is detectable on the palate, where the excellent ripening of the grapes has made it possible to create the ideal combination of softness and freshness. It is proposed to the taste with great roundness and continues with surprising freshness and flavor. The great structure and the pleasant flavor make it an engaging wine.

Food matches: Excellent with seafood dishes and fresh cheeses.

OFFIDA DOCG: PECORINO
FIRST BOTTLED HARVEST: 2011
PRODUCTION AREA: Selected grapes in the Ascoli Piceno and Offida vineyards
GRAPE VARIETY: Pecorino in purity.
ALTITUDE: AVERAGE 200-300 meters a.s.l.
SOIL TYPE: Medium mixture tending to sandy.
TRAINING SYSTEM: Guyot.
DENSITY OF PLANT: 5,000 plants per hectare.
YIELD PER HECTARE: about 75 quintals of grapes.
YIELD PER BODY: about 1.5 kg of grapes.
HARVEST: Harvested by hand, early in the morning or in the late afternoon, with careful selection of the grapes. The bunches
are delicately placed in small boxes placed, before reaching the cellar, in controlled temperature cells.
FERMENTATION: It takes place in small steel tanks, at controlled temperature to preserve the aromas of the grapes to the
maximum. The must begins fermentation with indigenous yeasts and, only after having carried out between 4 and 5%
alcohol by volume, selected yeasts are added. After fermentation, the wine remains in steel tanks at very low temperatures,
around 10 ° C and, at intervals that vary between 3 and 5 days, replacements are made on the fine lees to enhance the
softness of this wine.

BACKGROUND

The province of Ascoli Piceno and all the Marches reached an important milestone in the 2011 vintage with the transformation of DOC Offida into DOCG. The enhancement of the territory has allowed the development and diffusion of this grape variety rediscovered for a few years, but today much appreciated and sought after.

Velenosi

In 1984, the Velenosi Winery was born. The entrepreneurs Ercole and Angela Velenosi have combined the artisan tradition with advanced technologies, reinterpreting the winemaking processes with creativity and thus creating a company that has continued to grow, with the entry of Paolo Garbini in 2005, and which today leads throughout the world the scents and colors of the Piceno area through wines with an inimitable character.

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