Grapevine: biotype native of Aleatico (anciently called Vernaccia di Pergola)
Vineyard: Vineyard of the Pieve
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: early September
Type of collection: hand-picked grapes in small crates
soil: sandy / loamy
Yield per hectare: 7 your.
winemaking: Selection of grapes during the harvest and winery with use of vibrant table and a selection table. Fermentation in stainless steel temperature-controlled with long maceration of more than twenty days and pigeage (mechanical fulling)
Refinement: 4/6 months in bottle
Alcohol: 13,50% – 14,50%
Service temperature: 16 °C – 18 °C
At the sight ruby red, clear. Intense nose, fairly complex, recognizable, purple flowers, pink and lilac, red berries, shores, visciola. In lively mouth, intense, persistent, in hard parts stands acidity, the tannins are soft, the softness, dry, soft and warm, final taste is fruit and flowers that alternate. Typically Aleatico, corresponding to the type Pergola Rosso.
The Sommelier recommends (by Raffaele Papi)
As an aperitif, on preparations as starters, first and second courses, succulence, spicy, aroma, fat trend, slightly greasy, with red bottoms. PAI lunga
appetizers: delicatessen varies seasoned
Seconds: Snails in porchetta (typical recipe of Pianello of Cagli), "Fish Soup Fano"