Le Caniette Azienda Agricola
Le Caniette Sinopia Spumante Rosato Extra Brut
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€14,50
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| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Marche (Italy) |
| Grape varieties | 100% Montepulciano |
| Aging | Charmat Method for about 8 months, 2 of which of refermentation. The wine is finally bottled at a low temperature. |
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Producer
Le Caniette Azienda Agricola
From this winery
- Start up year: 1897
- Oenologist: Giovanni Vagnoni
- Bottles produced: 128.000
- Hectares: 16
The company originated with Raffaele Vagnoni, who in 1897 acquired ownership of a piece of land with an adjoining house in the area of Ripatransone known as 'Le Caniette' where he moved with his family. Over the years, the original property was joined by other plots of neighbouring land purchased with savings from work. Wine production is already an acquired reality that supports the family and other activities. In addition to agricultural production, Raffaele is carrying out a promising activity in breeding stud bulls of the Marche breed. On the death of his father Raffaele, the family business leadership passed to his son Giovanni who, in the 1940s, planted the first rows of vines on some of his lands, overcoming the historical tree cultivation and focusing on wine-making as a production activity in its own right.
Winegrowing became the company's main activity with Raffaele Vagnoni, who in the 1960s gradually converted most of the land he inherited from his father Giovanni into vineyards, for a total of 9 hectares under vine out of the 11 he owned and equipped the fledgling company with a structure suitable for the production and marketing of quality wines. In 1990, with the definitive entry of his son Giovanni into the workforce, the first bottles of Rosso Piceno were produced and marketed under the LE CANIETTE brand name, which, at the suggestion of Maestro Gianfranco Notargiacomo, Artist and Lecturer at the Academy of Fine Arts in Rome, took the name "Morellone" and "Rosso Bello". In 2002, Raffaele handed over the company to his sons Giovanni and Luigino, who still run it today. As a result, the company expanded to its current 20 hectares, 16 of which are planted with vines. In 2007 the new structure was inaugurated, which houses the two barriques and the tasting room, inspired by a modern and functional design, open to public and private events such as exhibitions, congresses, company dinners and private celebrations. The production focuses on 6 labels that exalt the potential of the autochthonous vines cultivated thanks to modern cultivation and vinification techniques filtered through the wisdom of the fathers.
The LE CANIETTE winery declares that it adheres to and promotes the concept of "harmony" with the environment, which is why it has always embraced the project of safeguarding the environment through the use of ORGANIC CULTIVATION of the land and its fruit. Believing in respect for environmental legislation to be the starting point for environmental management, the company first committed itself to maintain an environmental management system that complies with UNI EN ISO 14001:04 standards and then adhered, starting in 1996, to the organic control and certification protocol. Read more
Winegrowing became the company's main activity with Raffaele Vagnoni, who in the 1960s gradually converted most of the land he inherited from his father Giovanni into vineyards, for a total of 9 hectares under vine out of the 11 he owned and equipped the fledgling company with a structure suitable for the production and marketing of quality wines. In 1990, with the definitive entry of his son Giovanni into the workforce, the first bottles of Rosso Piceno were produced and marketed under the LE CANIETTE brand name, which, at the suggestion of Maestro Gianfranco Notargiacomo, Artist and Lecturer at the Academy of Fine Arts in Rome, took the name "Morellone" and "Rosso Bello". In 2002, Raffaele handed over the company to his sons Giovanni and Luigino, who still run it today. As a result, the company expanded to its current 20 hectares, 16 of which are planted with vines. In 2007 the new structure was inaugurated, which houses the two barriques and the tasting room, inspired by a modern and functional design, open to public and private events such as exhibitions, congresses, company dinners and private celebrations. The production focuses on 6 labels that exalt the potential of the autochthonous vines cultivated thanks to modern cultivation and vinification techniques filtered through the wisdom of the fathers.
The LE CANIETTE winery declares that it adheres to and promotes the concept of "harmony" with the environment, which is why it has always embraced the project of safeguarding the environment through the use of ORGANIC CULTIVATION of the land and its fruit. Believing in respect for environmental legislation to be the starting point for environmental management, the company first committed itself to maintain an environmental management system that complies with UNI EN ISO 14001:04 standards and then adhered, starting in 1996, to the organic control and certification protocol. Read more
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| Name | Le Caniette Sinopia Spumante Rosato Extra Brut |
|---|---|
| Type | Rosé organic charmat method sparkling wine extra brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Montepulciano |
| Country | Italy |
| Region | Marche |
| Vendor | Le Caniette Azienda Agricola |
| Origin | Ripatransone (Ascoli Piceno). |
| Climate | Altitude: 280-400 m. a.s.l. |
| Soil composition | Mixed loose soil with limestone. |
| Cultivation system | Guyot. |
| Plants per hectare | 4,000-5,000. |
| Yield per hectare | 9,000 0,000 kg/hectare. |
| Fermentation temperature | 15 °C. |
| Fermentation | About 30 days. |
| Wine making | Selection and harvesting in bins with storage in cold rooms from 5 to 10 days at 0°C. Grapes are destemmed and softly crushed without oxygen, yielding about 50% with static must cleaning. It then follows the inoculation of selected yeasts with fermentation at a controlled temperature of about 15°C for about 30 days. |
| Aging | Charmat Method for about 8 months, 2 of which of refermentation. The wine is finally bottled at a low temperature. |
| Total acidity | 7.5 gr/L |
| Residual sugar | 5.0 gr/L |
| Allergens | Contains sulphites |
