Le Caniette Piceno Superiore Morellone 2019

Description

A ruby red wine made from a blend of 70% Montepulciano and 30% Sangiovese grapes. It macerates on the skins for 6 to 9 days. The ageing occurs in barriques for 20-24 months and then in stainless steel for a further 12 months. Ageing is finally completed in the bottle for about 3 months. The nose gives notes of black cherries and sour cherries in alcohol and toasted notes of coffee and marjoram.

Details

Perfume

Notes of ripe red fruits, herbal hints, and spicy fragrances.

Color

Ruby red.

Taste

Strong, persistent, and tannic.

Serve at:

16 - 18 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

Producer

Le Caniette Azienda Agricola

From this winery

• Start up year: 1897
• Oenologist: Giovanni Vagnoni
• Bottles produced: 128.000
• Hectares: 16

The company originated with Raffaele Vagnoni, who in 1897 acquired ownership of a piece of land with an adjoining house in the area of Ripatransone known as 'Le Caniette' where he moved with his family. Over the years, the original property was joined by other plots of neighbouring land purchased with savings from work. Wine production is already an acquired reality that supports the family and other activities. In addition to agricultural production, Raffaele is carrying out a promising activity in breeding stud bulls of the Marche breed. On the death of his father Raffaele, the family business leadership passed to his son Giovanni who, in the 1940s, planted the first rows of vines on some of his lands, overcoming the historical tree cultivation and focusing on wine-making as a production activity in its own right.

Winegrowing became the company's main activity with Raffaele Vagnoni, who in the 1960s gradually converted most of the land he inherited from his father Giovanni into vineyards, for a total of 9 hectares under vine out of the 11 he owned and equipped the fledgling company with a structure suitable for the production and marketing of quality wines. In 1990, with the definitive entry of his son Giovanni into the workforce, the first bottles of Rosso Piceno were produced and marketed under the LE CANIETTE brand name, which, at the suggestion of Maestro Gianfranco Notargiacomo, Artist and Lecturer at the Academy of Fine Arts in Rome, took the name "Morellone" and "Rosso Bello". In 2002, Raffaele handed over the company to his sons Giovanni and Luigino, who still run it today. As a result, the company expanded to its current 20 hectares, 16 of which are planted with vines. In 2007 the new structure was inaugurated, which houses the two barriques and the tasting room, inspired by a modern and functional design, open to public and private events such as exhibitions, congresses, company dinners and private celebrations. The production focuses on 6 labels that exalt the potential of the autochthonous vines cultivated thanks to modern cultivation and vinification techniques filtered through the wisdom of the fathers.

The LE CANIETTE winery declares that it adheres to and promotes the concept of "harmony" with the environment, which is why it has always embraced the project of safeguarding the environment through the use of ORGANIC CULTIVATION of the land and its fruit. Believing in respect for environmental legislation to be the starting point for environmental management, the company first committed itself to maintain an environmental management system that complies with UNI EN ISO 14001:04 standards and then adhered, starting in 1996, to the organic control and certification protocol. Read more

Marche

Pairings

It pairs with very savoury, greasy or fatty dishes.

Meat

Cheese

Matured cheese

Pork

Technical Sheet

Name	Le Caniette Piceno Superiore Morellone 2019
Type	Red organic still
Denomination	Rosso Piceno DOC
Vintage	2019
Size	0,75 l
Alcohol content	14.0% by volume
Grape varieties	70% Montepulciano, 30% Sangiovese
Country	Italy
Region	Marche
Vendor	Le Caniette Azienda Agricola
Origin	Village of Piaggiole, Town of Ripatransone (Ascoli Piceno)
Climate	Altitude: 280-380 m. a.s.l.
Soil composition	Mixed loose soil with limestone.
Cultivation system	Spurred cordon
Plants per hectare	5,000
Yield per hectare	About 6,000 kg/hectare.
Wine making	Maceration 6 to 9 days in stainless steel vats.
Aging	Maturation and malolactic fermentation in barriques for 20 to 24 months followed by 2 years in stainless steel and at least 3 months in the bottle.
Allergens	Contains sulphites