Production: Fratterosa PESARO and URBINO – MARCHES
Vine variety: an indigenous Aleatico biotype (anciently called Vernaccia di Pergola)
Vineyard: Vigna Ortaia
Surface: 6 ha
Plant spacing: 270 x 0.70
Altitude: 400 m above sea level
Plants per hectare: 5.500
Exposure: South /South–West
Training method: runner (i.e. spurred cordon) system
Plant age: ten years on average
Harvesting period: first ten days of October
Harvesting method: grapes are handpicked into small boxes
Type of terrain: sandy/clayey
Yield per hectare: 7 tonnes.
Vinification and Barrel-ageing: Grapes are selected during harvesting and sorted in the winery by a vibrating table and a sorting table. Thermally controlled fermentation is made in stainless steel vats with a long maceration period of more than twenty days and pigeage (mechanic plunging of cap). This Aleatico is aged for 12 to 18 months in new French oak barrels in contact with fine lees (sur lies). This special techniques involves the continuous resuspension of noble lees (batonnage) to ultimately give the wine a richer bouquet and a more intense taste.
Bottle-ageing: 12/18-month bottle-aging
Alcoholic strength: 14,50% – 15%
Serving temperature: 20°C – 22°C
A ruby colour with slightly garnet red hues to the sight. An intense and ample bouquet to the nose with flowery hints of violet, rose; fruity hints of ripe red fruits, cherry, red currant, blackberry, wild strawberry, dried fruits, plum in alcohol, sour cherry; with a spicy, roasted and airy touch, hints of black pepper, cloves, cinnamon, tobacco, cocoa, hues of enamel and leather. Flavours in the mouth are both hard (pleasantly tannic, fresh and quite savoury) and soft (dry, warm, and soft), all well balanced with strength and muscle and with an intense, long-lingering effect where all fruity, spicy, flowery, roasted and airy components find their way.
A wine for laying down. Also available in the Magnum size of 1.5 litres.
Wine-and-food matching tips from the Sommelier
Second course: Birds, poultry and cattle cooked with truffle