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Vines Montepulciano ( %), Sangiovese ( %)

Color: bright and brilliant ruby ​​red with light garnet reflections.

Smell: Intense and complex nose, with hints of dark and ripe fruits such as plum and blackberry which, intense, open into a
bouquet of spices with extraordinary charm.


Taste: In the mouth it confirms its great character and reveals its essence. Velvety in the pulp and powerful in the texture,
rightly tannic, fruity and spicy. Its warm, persistent, full-bodied and harmonious flavor makes it a distinct and charismatic
wine.


Food matches: Excellent with game, game and grilled meats, mature cheeses, first courses with meat sauce, truffle.

FIRST BOTTLED HARVEST: 1993
AVERAGE ALTITUDE: 200 meters a.s.l.
SOIL TYPE: Mostly clayey, tendentially calcareous.
TRAINING SYSTEM: Guyot.
DENSITY OF PLANT: 5,000 plants per hectare.
YIELD PER HECTARE: about 65 quintals of grapes.
YIELD PER LUMP: about 1.2 Kg of grapes.
GRAPE HARVEST: Harvested by hand in mid-October, early in the morning or late in the afternoon, in small crates, before
to arrive in the cellar, in cold storage rooms.
FERMENTATION: After destemming, the grapes are conveyed into 100 Hl steel fermenters, equipped with a
programmable reassembly system (to obtain maximum results of extraction of the color and softness of the wine) e
temperature control. Maceration on the skins lasts for about 28 days. After fermentation, the wine is put
in new barriques, coming from French artisanal tonnellerie, for about 18 months.

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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