Rosso Conero Riserva Docg

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"The anconetano" was already practiced from the Etruscan age. During the centuries the production of the Conero has gone more and more developing until catching up a high standard of quality, rewarded with the acknowledgment to Docg in the september of 2004. Important historical testimonies of its production have been recovered in an ancient monastery of Benedictines, which tells that they employed the grapes collections to the stratums of the Mount Conero in order to produce one splendid Red. And it is believed that they give the sctual name to th wine. Geographic reference of the production zone is Mount Conero , than erge for 572 meters to South-East of Ancona in order then to dive itself in the Adriatic. The agricultural lands of the zone particularly are vocated to the cultivation various quality, white and red, the climate is warm and dry, conditions that guarantee to the grape one good and regular maturation.

How it is consumed

The Red Conero reserves Docg spouse with first plates of pasta with meat like Timballo of maccheroni . It finds a good coupling also with second of red meat. Optimal it is accompanied to aged cheeses. It is advised to taste it to a temperature of 18°-20°C, serving it in it decreases Ballon to us for red mature corposi and.

How it is conserved

For the correct conservation of this wine the bottles should be stored horizontally on wooden shelves, as this material cushions impacts and vibrations, in the dark, at a constant temperature of 10-15°C and with humidity in the range of 70-75%, to prevent the corks from drying.

How it is produced

In the production process of Rosso Conero Doc, the grapes are pressed, sulphured and then fermented and macerated. Fermentation of the must obtained is with the marc. The temperature reached by the mass provokes a " turbulent fermentation". so defined as the wine appears to boil, and permits the passage of the polyphenolic substances from the peel to the wine, which is coloured in a short time. The wine is then decanted, which allows the separation of the marc, dregs and other eventual solid substances from the must-wine. The final phases are refining, ageing, stabilisation and bottling. The aging is at least 24 months in barrique and 8-10 in bottle.

Product report