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Ortaia - Pergola Aleatico Doc Superiore
Production area: Fratterosa Pesaro e Urbino - MARCHE.
Grapevine: biotype native of Aleatico (anciently called Vernaccia di Pergola)
Vineyard: Ortaia vineyard
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 15 years
harvest period: second decade of September
Type of collection: hand-picked grapes in small crates
soil: sandy / loamy
Yield per hectare: 7 your.
winemaking: 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 piegeage (mechanical fulling)
maturation: This wine remains for 12/16 months in French oak barrels from 225 liters of second and third passage
Refinement: 12 months in bottle
Alcohol: 14% – 15%
Service temperature: 18 °C – 20 °C
Grapevine: biotype native of Aleatico (anciently called Vernaccia di Pergola)
Vineyard: Ortaia vineyard
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 15 years
harvest period: second decade of September
Type of collection: hand-picked grapes in small crates
soil: sandy / loamy
Yield per hectare: 7 your.
winemaking: 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 piegeage (mechanical fulling)
maturation: This wine remains for 12/16 months in French oak barrels from 225 liters of second and third passage
Refinement: 12 months in bottle
Alcohol: 14% – 15%
Service temperature: 18 °C – 20 °C
TASTING NOTES
At the sight ruby red. Intense nose and quite complex, recognizable, purple flowers, pink and lilac, Ripe fruit and morello cherry, spicy. In the mouth intense and persistent, soft, balanced, return of ripe cherry fruit, shores.
The Sommelier recommends (by Raffaele Papi)
On preparations such as pasta dishes and structured dishes, aromatic, spicy, succulent, greasy, with fatness, sweet trend. PAI medio lunga
first: "Vincisgrassi" (lasagna to typical of Marche oven)
Seconds: feathered pets
In compliance with the laws in force, it is forbidden to sell to minors 18 years.
