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Winebow

Rosso Conero DOC 2010

Vintages:

Wine Description

The Sangiovese and Montepulciano grapes for this wine are hand harvested from vineyards located on the slopes of Monte Conero, near Ancona in the Marche region on Italy’s Adriatic coast.  Conero was so called by the Greeks as a reference to the trailing strawberry plants (komaros) that cover the hills.  “Komaros” evolved into “conero” in Italian.  At more than 1,800 feet above sea level, Monte Conero is the highest coastal point between Venice and Puglia, providing a perfect microclimate for ripening red grapes.  Aged entirely in stainless steel, this wine shows fresh, exuberant fruit.

Tasting Notes

This Rosso Conero is brilliant ruby red in color with purple undertones so typical of youth.  Aromas of crushed red berries and wildflowers are framed on the nose by a hint of hazelnut. The red berries continue through to the palate, which is vibrant and well rounded with good concentration.

Food Pairing

Ideal with hearty minestrone, roasted pork, or pecorino cheeses.

  • Vineyard & Production Info

    • Production area/appellation: Rosso Conero DOC
    • Vineyard name: Ancona/Monte Conero zone
    • Vineyard size: 50 acres
    • Soil composition: Calcareous
    • Training method: Spur-pruned Cordon
    • Elevation: 990 feet
    • Vines/acre: 880
    • Yield/acre: 3.6 tons
    • Exposure: Southeastern
    • Year vineyard planted: 1971
    • Harvest time: September
    • First vintage of this wine: 1954
    • Bottles produced of this wine: 24,000
  • Winemaking & Aging

    • Varietal composition: 85% Montepulciano and 15% Sangiovese
    • Fermentation container: Stainless steel tanks and cement vats
    • Length of alcoholic fermentation: 18 days
    • Fermentation temperature: 75-79 °F
    • Maceration technique: Punchdowns and delestage
    • Length of maceration: 20 days
    • Malolactic fermentation: Partial
    • Type of aging container: Stainless steel tanks
    • Size of aging container: 226 and 500 L
    • Age of aging container: 30-50 years
  • Analytical Data

    • Alcohol: 12.5 %
    • pH level: 3.7
    • Residual sugar: 4.4 g/L
    • Acidity: 4.9 g/L
    • Dry extract: 29.2 g/L