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Sangiovanni

Sangiovanni Kiara Offida Pecorino Bio 2021

White organic still

Organic and sustainable
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Regular price HKD150.00
Regular price HKD150.00 Sale price
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Denomination Offida DOCG
Size 0,75 l
Alcohol content 14.0% by volume
Area Marche (Italy)
Grape varieties 100% Pecorino
Aging 90 days on the lees followed by 3 months in the bottle.
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Details

Profumo

Perfume

Intense floral and aromatic notes.

Colore

Color

Bright greenish yellow.

Gusto

Taste

Full-bodied, fresh, and tasty.

Serve at:

12 - 14 °C.

Longevity:

05 - 10 years

Full Bodied and Aged White Wines

Pairings

Fish
Shellfish
Cheese
White fish

Producer
Sangiovanni
From this winery
The San Giovanni agro-biological company, established in 1970 from a long family tradition, extends over the charming and evocative hills of the Piceno region, a few kilometres from Offida, a magnificent medieval village rich in events and traditions. Surrounded by a green landscape, on an area of 30 hectares of vineyards, the company occupies an area known as one of the best in the Marche Region for producing quality grapes.

The vineyards, located at an average altitude of 320 metres above sea level, are exclusively organic and representative of typical local varieties such as Passerina, Pecorino, Trebbiano, Montepulciano and Sangiovese. The clay soils are ideal for viticulture, the Adriatic microclimate determines cool summers and winters mitigated by the sun's warmth. The San Giovanni winery is constantly striving to improve the quality of its wines through the ethical care of the vineyards and environmentally friendly cultivation methods, in a close bond with the land and tradition.
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Name Sangiovanni Kiara Offida Pecorino Bio 2021
Type White organic still
Denomination Offida DOCG
Vintage 2021
Size 0,75 l
Alcohol content 14.0% by volume
Grape varieties 100% Pecorino
Country Italy
Region Marche
Vendor Sangiovanni
Origin Town of Offida (Ascoli Piceno).
Climate Altitude: 320 m. a.s.l.
Soil composition Medium clay.
Cultivation system Espalier, spurred cordon.
Harvest First two weeks of September.
Wine making Soft pressing of grapes, cleaning of must and fermentation at a controlled temperature between 14 and 16°C for 10 days in stainless steel tanks.
Aging 90 days on the lees followed by 3 months in the bottle.
Allergens Contains sulphites