Velenosi
Velenosi Fresco di Vendemmia Novello 2025
Precio habitual
€9,10
Disponibilidad inmediata
| Denomination | Marche IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% por volumen |
| Area | Marcas (Italia) |
| Grape varieties | Lacrima, Montepulciano |
Detalles
Perfume
Color
Sabor
Servir a:
14 -16 °C.
Longevidad:
5 - 10 años
Tiempo de decantación:
1 hora
Maridajes
Carne
Quesos
Cerdo
Productor
Velenosi
De esta bodega
- Año de inicio: 1984
- Enólogo: Attilio Pagli, Filippo Carli
- Botellas producidas: 2.500.000
- Hectáreas: 192
La bodega Velenosi fue fundada por dos jovencísimos emprendedores, Angela y Ercole Velenosi. En 2005, Paolo Garbini se unió a la empresa y se creó Velenosi Srl. Aunque sólo llevan un par de décadas en el negocio, su gran pasión les ha permitido aprender rápidamente, mejorar las técnicas de producción y crear una bodega de absoluto respeto.
Leer más
| Name | Velenosi Fresco di Vendemmia Novello 2025 |
|---|---|
| Type | Tinto tranquilo |
| Denomination | Marche IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% por volumen |
| Grape varieties | Lacrima, Montepulciano |
| Country | Italia |
| Region | Marcas |
| Vendor | Velenosi |
| Origin | Vineyards owned in the municipalities of Castel di Lama and Ascoli Piceno |
| Climate | Average altitude: 200-300 m. a.s.l. |
| Soil composition | Mainly clayey, tending to calcareous in Castel di Lama, medium mixture tending to sandy in Ascoli. |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5400 |
| Yield per hectare | 110 q. |
| Harvest | By hand, in the early morning or late afternoon, in small boxes. |
| Wine making | The whole grapes are placed in hermetically sealed containers for 7 4 days at a temperature of around 30 °C, after saturation with carbon dioxide. A small part of the grapes, the bottom one, is crushed by the weight of the grapes above it. The must thus comes out and begins to ferment, thanks to the yeasts already present in the grapes, alcohol and carbon dioxide are produced; the latter saturating the environment favours intracellular fermentation with transfer from the skin to the pulp of the colouring pigments. At the end of the period in the tank saturated with carbon dioxide, the grapes contain far less acid than originally, and at this point the whole mass is crushed and placed in the fermentation vat where the transformation of sugars into alcohol finishes. |
| Allergens | Contains sulphites |