Sulphite-free wine created and tested since 2012 with excellent quality and longevity results.
The harvest takes place at the end of September.
We make a careful selection of perfectly healthy grapes in order to guarantee the correct conservation of the wine.
The first fermentation is in French oak vats for 10/15 days. The malolactic fermentation and maturation take place in steel vats for 3/6 months and the refinement in bottle for 1 month.
This type of wine is particularly susceptible to the climatic trend of the vintage.
Color: ruby red with violet reflections.
Aromas: the red fruit (blueberries, currants, marasca) stands out with fresh aromatic sensations.
In the mouth: tannins are very present. The mouth is full and persistent.
Pairing: with cured meat, rich savory dishes, lasagna, roast, fried fish and slow rosted pork.$ 47,00
Food pairings: pasta with fish or meat sauce, seafood risotto, mixed fried fish, salamis, goat or blue cheeses.
It also pairs with biscuits or short crust pastry when a sweet wine is not available$ 58,00
Food pairing: as an aperitif, with appetizers, fresh cheeses, shellfish.
Wine for the whole meal: white meat or fish also elaborated.$ 73,00
Food pairings: spicy fish soups, stockfish , elaborate meat/game based-dishes, dry-cured cheeses.$ 85,00
Food pairings: perfect with pasta, fish, poultry, it also pairs with vegetables and pizza.$ 39,00
Good bodied wine with mature, soft, polished, slightly silky and spicy tannins.
Full on the palate with good flavour persistence.
Food pairings: charcuterie, pies, meat based-pasta dishes, eggs, locally sourced white meat, rabbit, porchetta, baked fish.$ 39,00
The Traiano is a Rosso Conero DOC awarded 3 Glasses by Gambero Rosso and Wine of Excellence by Espresso.
The vineyard sits at 230 m above sea level. Southern exposure.
Cordon spur and guyot training. Yield per hectare: 60 quintals.
Grapes are picked and placed in small boxes. Selection of overripe, healthy grapes. Three-step harvest in mid-October.
Controlled temperature fermentation (22-28°C for 25-30 days) in French oak vats, malolactic fermentation and élevage in French oak barrels (70% of which are new and 30% two-years-old) for 18-24 months. Six months bottle ageing.
Serve at 18° C
Production: around 10,000 0.75l bottles and 200 1.50l bottles.$ 69,00