Velenosi
Rosso Piceno Superiore Il Brecciarolo 2024
| Denomination | DOC Rosso Piceno Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Marche (Italy) |
| Grape varieties | 100% Montepulciano |
| Aging | After fermentation, the wine is placed in second-use barriques, which previously held wines intended for the production of Roggio and Ludi the previous year. |
- Blend: 70% Montepulciano, 30% Sangiovese; designation Rosso Piceno Superiore DOC Marche
- Aromatic profile: Notes of ripe red fruits, violet, spices and a hint of vanilla
- Vinification: Fermentation in steel, pumping over and maceration on the skins for 20 days
- Taste: Warm, smooth, full-bodied, with persistence and harmony on the palate
- Serving: 16°C, decant for 1 hour. Ideal with braised meats, lamb, beef and mature cheeses
Description
What kind of wine it is
Brecciarolo Rosso Piceno Superiore by Velenosi is an enveloping still red wine from the Marche region, an authentic expression of a skilful blend of Montepulciano and Sangiovese grapes. It has a dry style with a full-bodied profile, characterised by a ruby red colour enhanced by subtle garnet highlights. On the nose, it opens with an intense bouquet, where notes of ripe red fruits and the freshness of violet stand out, accompanied by spices and a hint of vanilla. On the palate, it offers a warm sip with a persistent finish, ideal for pairing with grilled meats and mature cheeses.
Where it comes from
The grapes come from vineyards located in the municipalities of Offida and Ascoli Piceno, the viticultural heart of Rosso Piceno Superiore. The vines grow at an altitude between two hundred and three hundred metres above sea level, a condition that favours the development of a balanced profile. The soils are predominantly clayey and calcareous in the Offida area, while in Ascoli Piceno they are of medium texture with a greater tendency towards sandy. The vineyards are cultivated using the Guyot training system, which allows for balanced yields, essential for maintaining high grape quality.
How it is produced
Production begins in mid-October with a rigorous manual harvest and a period of rest for the grapes in temperature-controlled rooms. After destemming, fermentation takes place in temperature-controlled steel tanks, with careful pumping over to ensure regular extraction. A prolonged maceration on the skins of about twenty days enriches the wine with structure and deep aromatic intensity. Subsequently, the wine matures in second-passage barrels. This measured rest in wood imparts the characteristic vanilla notes before serving, which expresses its full potential at around sixteen degrees.
History and Curiosities
Created in 1984, Brecciarolo represents a modern interpretation of Rosso Piceno Superiore, produced in the small hilly area between Offida and Ascoli Piceno. The blend of Montepulciano and Sangiovese grapes reflects the authentic identity of the Marche region. Velenosi enhances this tradition by completing the production with an elegant second-use barrique ageing, using barrels previously employed for the renowned Roggio and Ludi. This meticulous process gives the wine a smooth and enveloping structure, capable of winning over even international palates.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- 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 Rosso Piceno Superiore Il Brecciarolo 2024 |
|---|---|
| Type | Red still |
| Denomination | Rosso Piceno DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Montepulciano |
| Country | Italy |
| Region | Marche |
| Vendor | Velenosi |
| Story | History and Curiosities Created in 1984, Brecciarolo represents a modern interpretation of Rosso Piceno Superiore, produced in the small hilly area between Offida and Ascoli Piceno. The blend of Montepulciano and Sangiovese grapes reflects the authentic identity of the Marche region. Velenosi enhances this tradition by completing the production with an elegant second-use barrique ageing, using barrels previously employed for the renowned Roggio and Ludi. This meticulous process gives the wine a smooth and enveloping structure, capable of winning over even international palates. |
| Origin | Vineyards owned in the municipalities of Offida and Ascoli Piceno |
| Climate | Altitude: 200-300 m a.s.l. |
| Soil composition | Predominantly clay, tending to calcareous in Offida, medium texture tending to sandy in Ascoli. |
| Cultivation system | Guyot |
| Plants per hectare | 5.000 |
| Yield per hectare | Approximately 110 quintals of grapes per hectare |
| Harvest | Mid-October (manual harvest) |
| Fermentation | About 20 days |
| Production technique | Fermentation in stainless steel with temperature control and pumping over, with maceration on the skins for about 20 days; ageing in second-use barriques |
| Wine making | After destemming, the grapes are transferred to 200 Hl stainless steel fermenters equipped with a pumping-over system and temperature control. Maceration on the skins lasts for about 20 days. |
| Aging | After fermentation, the wine is placed in second-use barriques, which previously held wines intended for the production of Roggio and Ludi the previous year. |
| Total acidity | 5.4 gr/L |
| Residual sugar | 4.2 gr/L |
| Allergens | Contains sulphites |