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Picus Rosso Piceno superiore DOP 2021 750ml SIMONE CAPECCI
€15.20
(€20.27 / L)
VAT included
ROSSO PICENO SUPERIORE
Protected Designation of Origin
Blend 70% Montepulciano
30% Sangiovese
PICUS
For this selection of Rosso Piceno Superiore, the Latin name of the Picchio, the main symbol of Piceno civilisation, was chosen. This blend obtained from Montepulciano
and Sangiovese grapes, cultivated in the restricted and most vocated area of the Rosso Piceno D.O.C. denomination, through ageing in wood enhances its natural qualities
to a clearly superior level.
SENSORY ANALYSIS
A wine with an intense ruby red colour. The nose reveals a very broad aromatic complex in which notes of cherry and plum blend with those of sweet spices (cinnamon and
liquorice). The taste is full-bodied, rightly tannic and on the whole harmonious.
VINE: 70% Montepulciano, 30% Sangiovese.
VINEYARD AGE: 20-25 years with south-east exposure and altitude 250-300 m
SOIL: Clayey and loamy.
TRAINING: Double Guyot and spurred cordon.
YIELD: 70 HL/ha
HARVEST: Manual harvest with selection of the bunches from the first to the
second decade of October.
VINIFICATION: Fermentation and maceration in stainless steel for 2
weeks.
AGING: In French oak barrels for 12-15 months.
ALCOHOL: 13.5% Vol
IDEAL TEMPERATURE: 16°C-18°C
Protected Designation of Origin
Blend 70% Montepulciano
30% Sangiovese
PICUS
For this selection of Rosso Piceno Superiore, the Latin name of the Picchio, the main symbol of Piceno civilisation, was chosen. This blend obtained from Montepulciano
and Sangiovese grapes, cultivated in the restricted and most vocated area of the Rosso Piceno D.O.C. denomination, through ageing in wood enhances its natural qualities
to a clearly superior level.
SENSORY ANALYSIS
A wine with an intense ruby red colour. The nose reveals a very broad aromatic complex in which notes of cherry and plum blend with those of sweet spices (cinnamon and
liquorice). The taste is full-bodied, rightly tannic and on the whole harmonious.
VINE: 70% Montepulciano, 30% Sangiovese.
VINEYARD AGE: 20-25 years with south-east exposure and altitude 250-300 m
SOIL: Clayey and loamy.
TRAINING: Double Guyot and spurred cordon.
YIELD: 70 HL/ha
HARVEST: Manual harvest with selection of the bunches from the first to the
second decade of October.
VINIFICATION: Fermentation and maceration in stainless steel for 2
weeks.
AGING: In French oak barrels for 12-15 months.
ALCOHOL: 13.5% Vol
IDEAL TEMPERATURE: 16°C-18°C
RI PICUS CAPECCI 21
14 Items
Data sheet
- Year
- 2021
- Type
- Red wine