Awards
Details

Perfume

Color

Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Pairings
- 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 Lacrima di Morro d'Alba Superiore Querciantica 2022 |
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Type | Red still |
Denomination | Lacrima di Morro d'Alba DOC |
Vintage | 2022 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 100% Lacrima |
Country | Italy |
Region | Marche |
Vendor | Velenosi |
Origin | Company owned vineyards located in the district of San Marcello-Ancona |
Climate | Altitude: 100 50 m. a.s.l. |
Soil composition | Mainly clay. |
Cultivation system | Cordon trained and spur pruned. |
Plants per hectare | 5000 |
Yield per hectare | 110 q. |
Harvest | Generally mid-September. Picked and placed in small cases. The grapes are then taken to the winery where they are vinified after an additional careful selection. |
Wine making | After being destemmed, the grapes are placed in small stainless steel fermenting tanks where they ferment at a controlled temperature. The maceration on skins lasts for approximately 20 days with a daily virtually closed pumping over so as to preserve the fruity and floral scents which characterize this variety. |
Year production | 80000 bottles |
Allergens | Contains sulphites |