Rosso di Forca Rosso Piceno DOC
ORGANIC WINE
GRAPE VARIETY: 50% Sangiovese, 50% other red grape varieties.
LOCATION: Montefiore dell'Aso (AP)
ALTITUDE: 200-300m above sea level
ALCOHOL: 13.5% (variable by vintage)
COLOR: ruby red with intense purple reflections
SERVING TEMPERATURE: 18-20°C
PAIRING: red meat, mature cheeses.
AVERAGE ALTITUDE 200-300 meters above sea level
HARVEST:
Once the grapes have reached the right level of phenolic and sugar ripeness, they are handpicked, placed in small containers, and immediately transported to the winery for perfect processing. Sangiovese is typically harvested in mid-September, while other red grape varieties are harvested from mid-October onwards.
SOIL TYPE Medium texture, with a high presence of gravel.
ROOTSTOCK 420A
South-west exposure
PRODUCTION AREA Estate-owned vineyards located in the municipality of Montefiore dell'Aso.
GRAPES 50% Sangiovese, 50% other red grape varieties.
AGE OF THE VINEYARD 25 years
YIELD PER VINE Approximately 4.0 kg of grapes.
YIELD PER HECTARE: approximately 120 quintals of grapes
TRAINING SYSTEM: counter-espalier
PRUNING SYSTEM spurred cordon
PLANTING DENSITY 4,000 vines per hectare.
FERMENTATION:
The grapes are destemmed and lightly crushed. The crushed grapes are then transferred to small fermentation tanks equipped with a pump-over system to begin alcoholic fermentation at a controlled temperature.
Maceration on the skins lasts for approximately 20 days at a temperature of 20°, after which the wine is drawn off and aged in steel.
AGING
After 6 months of aging in steel with continuous riddling, the wine is aged for 6 months in oak barrels.
The wine is then bottled and left to age for at least 3 months in the bottle.
COLOR ruby red with intense purple reflections
PAIRINGS: red meat, mature cheeses.
SERVING TEMPERATURE 18/20°C