Description
Still red wine, Lacrima di Morro d'Alba DOC, 13.5% ABV, produced by Marotti Campi, 2023 vintage. 100% Lacrima. Aged for 3 months in steel tanks and 3 months in bottle. Distinctive aromas of rose, violet, myrtle, and cinnamon. Intense ruby red color with purple highlights. Fresh and fruity on the palate, dry and velvety with balsamic notes, medium-bodied and with good acidity, pleasantly tannic. Ideal with rich first courses, roasted white meats, cured meats, grilled meats, or fish soups.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
- Start up year: 1999
- Oenologist: Roberto Potentini
- Bottles produced: 300.000
- Hectares: 70
In 1991, Giovanni Marotti Campi began a project to modernise the vineyards, rationalising production and concentrating it on the two most representative and typical vines of the area, Verdicchio and Lacrima di Morro d'Alba. After a successful career as a manager, his passion for this land and for the family property drove him to build the modern winery in 1999 and together with his wife Francesca and son Lorenzo decided to bring new life and energy to this place. Today it is still Giovanni who runs the winery together with Lorenzo and Francesca, who also takes care of the hospitality in the Vigna Sant'Amico Country House, which was created from the renovation of an old farmhouse surrounded by our vineyards. Read more
| Name | Marotti Campi Lacrima di Morro d'Alba Rubico 2023 |
|---|---|
| Type | Red green still |
| Denomination | Lacrima di Morro d'Alba DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Lacrima |
| Country | Italy |
| Region | Marche |
| Vendor | Marotti Campi |
| Origin | Morro d'Alba (AN) |
| Climate | Altitude: 180 m. a.s.l. Exposure: South-South/East. |
| Soil composition | Mixed tending to clayey. |
| Cultivation system | Guyot |
| Plants per hectare | 3450 |
| Harvest | Mid-September, by hand in boxes |
| Wine making | In steel, 10% fermentation of whole bunches with carbonic maceration, 90% classic fermentation on the skins. |
| Aging | 3 months in steel vats and 3 months in bottle. |
| Total acidity | 5.0 gr/L |
| PH | 3.3 |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |

