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Lubaco - Pergola Aleatico Doc Superiore

Production area: Fratterosa Pesaro e Urbino - MARCHE
Grapevine: biotype native of Aleatico (anciently called Vernaccia di Pergola)
Vineyard: Vigna Ortaia
Surface: 6 he has
Planting: 270 x 0.70
Altitude: 400 mt slm
Vines per hectare: 5.500
Exposure: South / southwest
Training System: the facility is to cordon
plant Age: in media 10 years
harvest period: early October
Type of collection: hand-picked grapes in small crates
soil: sandy / loamy
Yield per hectare: 7 your.
Winemaking and Maturation: selection of the grapes during the harvest and in the cellar with the use of a vibrating table and a selection table. Fermentation in stainless steel temperature-controlled with long maceration of more than twenty days and pigeage (mechanical fulling). This mature for Aleatico 12/18 months in barrels of French oak of first passage, in contact with the lees (lees). This particular technique of vinification, based on continuous re-suspension of the lees (batonnage), It gives the final wine more perfumes and flavor intensity.
Refinement: 12/18 months in bottle
Alcohol: 14,5 % – 15%
Service temperature: 20 – 22 ° C

TASTING NOTES
At the sight ruby ​​red color with light garnet, the intense and broad nose with sensations of flowers, viola, rosa; red ripe fruit, cherry, shores, must, wild strawberries, dehydrated, plum, in alcohol, visciola; speziatura, toasted, ethereal, black pepper, cloves, cinnamon, tobacco, cacao, enamel notes, leather. In the mouth: hardnesses (pleasant tannins, fresco, quite tasty) and softness (dry, hot, soft) balanced, power and muscles, intense and very persistent, where all the notes (fruity, spicy, floral, toasted and ethereal) find the right space.
aging Wine. Also available in Magnum version 1,5 l.

The Sommelier recommends (by Raffaele Papi)
On preparations seconds structured dishes, aromatic, spicy, succulent, greasy, with fatness, sweet trend. Long cooking in oven. PAI lunga
Seconds: Animal fur and feather embellished with truffles

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