VITALI ALFREDO

Marche IGP Sangiovese

VITALI ALFREDO

Percentage	90% Sangiovese - 10% Lacrima
Wine making	Maceration in steel vats for 6-8 days low temperature fermentation
Fining	2 months in Stainless steel - 12 months in wooden barrels
Production area	Montelparo (FM) via Celestiale and via Serrone (300/380 m s.l.m.) south-est exposure mixed loose earth
Growing	3000 vine stakes per hectare trained with double Guyot system
Yield	8000 kilos per hectare
Color	Ruby red
Aroma	Fruity with overtones of cherry and plum jam floral with hints of rose spiced with notes of tobacco pepper and cocoa
Palate	Hot / spicy / intense / well balanced tannins
Alcohol content	14.00 % vol
Serving temperature	16-18° C
Wine and food pairing	Red meat / Traditional marchigianian salumi / Mature cheeses / Roast goose “de lo vatte”

GIUGIÒ

Marche IGP Rosso

GIUGIÒ

Percentage	100% Montepulciano (15% dryed)
Wine making	Controlled temperature maceration for 10-12 days low temperature fermentation
Fining	In steel vats for eight months - in oak barrel for eighteen months
Production area	Montelparo (FM) via Celestiale and via Serrone (300/380 m s.l.m.) south-est exposure mixed loose earth
Growing	3000 vine stakes per hectare trained with double Guyot system
Yield	7000 kilos per hectare
Color	Ruby red with garnet hues
Aroma	Fruity with flavours of marasca cherries and plum jam floral / spicy with vanilla / cocoa / cinnemon and pepper overtones
Palate	Intense / persistent / warm / with well balanced tannins / harmonious
Alcohol content	14 % vol
Serving temperature	16-18° C
Wine and food pairing	Grilled meats and game Sliced grilled “scottona” (young cow) Marche breed

QUERCUS RUBRA

Rosso Piceno DOP

QUERCUS RUBRA

Percentage	70% Montepulciano - 30% Sangiovese
Wine making	Controlled temperature maceration for 10-12 days low temperature fermentation
Fining	In steel vats for eight months and in bottle two months
Production area	Montelparo (FM) via Celestiale and via Serrone (300/390 m s.l.m.) south-est exposure mixed loose earth
Growing	3000 vine stakes per hectare trained with double Guyot system
Yield	7000 kilos per hectare
Color	Ruby red with purple hues
Aroma	Fruity with flavours of blackberries and black cherries floral with flavours of iris and violet spicy with vanilla and licorice overtones
Palate	Intense / persistent / warm with balanced tannins / harmonious
Alcohol content	14 % vol
Serving temperature	16-18° C
Wine and food pairing	Grilled meats and game / seasoned cheeses Skewers of lamb

IAKINTOS

Marche IGP Sangiovese

IAKINTOS

Percentage	90% Sangiovese - 10% Lacrima di Morro d'Alba
Wine making	Maceration in steel vats for 6-8 days low temperature fermentation
Fining	In steel vats for 8 months
Production area	Montelparo (FM) via Celestiale and via Serrone (300/390 m s.l.m.) south-est exposure mixed loose earth
Growing	3000 vine stakes per hectare trained with double Guyot system
Yield	8000 kilos per hectare
Color	Ruby red with violet hints
Aroma	Fruity with delicate aroma of cherry and red plum Floral with hints of red rose and violet
Palate	Warm / intense / balanced with delicate tanninsi
Alcohol content	13.50 % vol
Serving temperature	14-16° C
Wine and food pairing	Red meat / grilled fish Traditional marchigianan pasta such “cannelloni” and “vincisgrassi”

T’AMANDO

Marche IGP Rosso da uve stramature

T’AMANDO

Percentage	100% Montepulciano
Wine making	Maceration in steel vats for 10-12 days low temperature fermentation
Fining	In steel for 12 months and at least 12 months in the bottle
Production area	Montelparo (FM) via Celestiale and via Serrone (300/390 m s.l.m.) south-est exposure mixed loose earth
Growing	3000 vine stakes per hectare trained with spurred cordon system
Yield	4000 kilos per hectare
Color	Ruby red with violet hues
Aroma	Fruity with hints of blackberries and black cherries Floral with hints of iris and violet Spicy with vanilla and licorice notes
Palate	Sweet passito wine with an intense flavor / persistent / warm and balanced
Alcohol content	14 % vol
Serving temperature	16-18° C
Wine and food pairing	Dark chocolate / Chocolate mousse and berries