Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 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 Villa Angela Lacrima di Morro d'Alba 2022 |
|---|---|
| Type | Red still |
| Denomination | Lacrima di Morro d'Alba DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Lacrima |
| Country | Italy |
| Region | Marche |
| Vendor | Velenosi |
| Origin | Ascoli Piceno |
| Climate | Altitude: 100 50 m. a.s.l. |
| Soil composition | Predominantly clayey. |
| Cultivation system | Spurred Cordon. |
| Plants per hectare | 5000 |
| Yield per hectare | 110 q |
| Harvest | ed in small containers in mid-September, the grapes are sent to the winery where, after careful and further selection, they are vinified. |
| Wine making | After destemming, the grapes are transferred to steel fermenters, where they ferment at a controlled temperature. Maceration on the skins lasts for about 20 days, during which time the pumping over is daily and almost exclusively closed in order to preserve as much as possible of the fruity and floral aromas characteristic of this grape variety. |
| Allergens | Contains sulphites |

