Area of production: Fratterosa
PESARO E URBINO – MARCHE
Grape: Bianchelo or Biancame or Biancuccio
Vineyard: Lorenzetti vineyard
Cultivable area: 2 ha
Vineyard plant: 270×0.80
Vineyard location: 400 mt above sea level
Vineyard exposure: South
Cultivation system: a “spalliera” method or VSP
(Vertical Shoot Positioning System) with Guyot
Age of production facilities: 25 years old in average
Harvesting time: first half of September
Harvesting method: Manual grape harvest in small crates
during the first step in the vineyard
Soil type: Clayey with rich presence of sand
Density of planting: 4.000 Vines/ ha Yield/ha 70 q.
Withering: natural withering of the grapes on wooden trellis for 5/6 months
Vinification: Soft crushing of the whole grape bunch and static decanting of the grape musts. Thermo regulated
vinification and fermentation in inox barrel.
Maturation: 12 months in small oak barrique
Refinement: 5/6 months in bottle
ABV: 12,5% /13%
Serving temperature: 16°C
Grape: Bianchello del Matauro
Straw coloured yellow, full bodied wine, hints of dried and candied fruit. It encompasses the palate and it’s very sophisticated and hints of almonds. Persistent and pleasantly balanced. Ideal for relaxing moments and for desserts.
Wine obtained from crushing of normal ripe grapes then left for more then 5 months in trellis.
Manual grapes harvest.
Vinification in inox barrels and fining for 24 months
in small wood barrels.
Temperature control during fermentation and vinification
phases Good quality base wine