Velenosi
Rosso Piceno Superiore Solestà 2023
| Denomination | DOC Rosso Piceno Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Marche (Italy) |
| Grape varieties | 70% Montepulciano, 30% Sangiovese |
| Aging | At the end of fermentation, the wine is placed in new barriques, where it is aged for 12 to 16 months. |
- Name: Rosso Piceno Superiore DOC, Marche; vintage 2023, 0.75 l, 14% vol
- Grape variety: 70% Montepulciano and 30% Sangiovese for a still red wine with good structure
- Aromas: red fruit jam, blackcurrant and morello cherry with spicy notes of tobacco and liquorice
- Ageing: maceration for over 4 weeks; new barriques for 12–16 months
- Pairings: roast or grilled pork, mature meats and cheeses; decant for 1 hour
Description
What kind of wine it is
Velenosi Rosso Piceno Superiore Solestà is a red wine from the Marche region, created from a carefully selected blend of Montepulciano and Sangiovese grapes. Typical of Rosso Piceno Superiore, it displays a ruby colour with garnet highlights. The aromatic profile is intense, characterised by notes of red fruit jam, blackcurrant and morello cherry. On the palate, the solid structure is enriched by elegant hints of tobacco, cinnamon and nutmeg. The harmonious texture ensures a long finish, making it ideal to accompany roast pork and mature cheeses.
Where it comes from
The grapes are sourced from vineyards located in the municipalities of Ascoli Piceno, Offida and Castel di Lama, at an altitude between 200 and 300 metres. The vines, trained using the spur-pruned cordon method, grow on predominantly clay soils with a clear calcareous tendency. This specific geological composition supports the depth of flavour in the glass, encouraging its evolution over time. A balanced yield of eighty quintals per hectare defines a concentrated style, designed to authentically express the Marche territory.
How it is produced
The harvest takes place in mid-October through manual picking. Vinification occurs in dedicated fermenters that ensure perfect wetting of the cap, guaranteeing the extraction of polyphenols and intense contact between must and skins. Maceration lasts for over four weeks, contributing to a solid aromatic richness. The process concludes with maturation in new barrels for a period of twelve to sixteen months. This ageing integrates the spicy balance, which is fully expressed after adequate decanting.
History and Curiosities
The renowned Rosso Piceno Superiore DOC Solestà from the Marche winery Velenosi embodies timeless elegance. The grapes, meticulously hand-picked in mid-October, come from selected estate vineyards to ensure the fullest expression of the terroir. Prolonged maceration allows for the extraction of precious polyphenols, while noble ageing in new barriques for over a year gives the wine a complex and structured palate. This wine, awarded 92 points by James Suckling, reveals its best after proper decanting.
Awards
-
2023
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1984
- Oenologist: Attilio Pagli, Filippo Carli
- Bottles produced: 2.500.000
- Hectares: 192
The heart of the company is located in the historic city of Ascoli Piceno, which is located in the region Marche at a distance of about 20 km from Adriatic Sea and at a height of 150/200 m above sea level.
The company's farms extend across the hills that surround the splendid valley of the Tronto river, which, thanks to its clayey and fertile soils, has always been suited to the cultivation of vines.
In addition to the four companies located in Ascoli Piceno, Castorano, Monsampolo del Tronto and Castel di Lama, there is a vineyard in the area of Ancarano (TE) and in the area of San Marcello (AN), between the Castelli di Jesi.
Since the beginning, the winery has achieved great success with journalistic criticism published in the most renowned national and international newspapers such as: W, Robert Parker, Red shrimp, Luca Maroni, AIS and many others.
This is why it is present throughout the national territory with the collaboration of 85 agencies and abroad where it is present in 52 nations both in Europe and in the rest of the world.
Production to date is approximately 2.500.000 bottles and the expectations certainly don't stop there. Read more
| Name | Velenosi Rosso Piceno Superiore Solesta 2023 |
|---|---|
| Type | Red still |
| Denomination | Rosso Piceno DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 70% Montepulciano, 30% Sangiovese |
| Country | Italy |
| Region | Marche |
| Vendor | Velenosi |
| Story | History and Curiosities The renowned Rosso Piceno Superiore DOC Solestà from the Marche winery Velenosi embodies timeless elegance. The grapes, meticulously hand-picked in mid-October, come from selected estate vineyards to ensure the fullest expression of the terroir. Prolonged maceration allows for the extraction of precious polyphenols, while noble ageing in new barriques for over a year gives the wine a complex and structured palate. This wine, awarded 92 points by James Suckling, reveals its best after proper decanting. |
| Origin | Vineyards owned in the municipalities of Offida, Ascoli Piceno and Castel di Lama |
| Soil composition | Predominantly clay, tending towards calcareous |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5000 |
| Yield per hectare | 80 quintals per hectare |
| Harvest | Mid-October |
| Fermentation | Over four weeks |
| Production technique | Fermentation in 100 hl fermenters with cap irrigation; maceration for over four weeks; ageing in new barriques for 12–16 months |
| Wine making | After destemming, the grapes are transferred into 100 HL fermenters which ensure perfect irrigation of the cap during fermentation, guaranteeing the most effective contact between the must and the skins and promoting the extraction of polyphenols. Maceration times can exceed four weeks to achieve the best result in the final product. |
| Aging | At the end of fermentation, the wine is placed in new barriques, where it is aged for 12 to 16 months. |
| Allergens | Contains sulphites |