This sweet wine Passito di Lacrima di Morro D'Alba is one of the masterpieces of the enology of th Marche. A full-bodied and sugary flavour, with a strong alcohol content, allow this dessertwine to be served along with dried fruits and fragrant pies, but also to attain the most daring combinations with pecorino cheeses and Fossa cheese.
Type: Passito di Lacrima di Morro D'Alba
Producer: Azienda Agricola Landi Luciano
Made in: Italy
Alcohol content: 13% vol
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The grapes used for the production of the Lacrima di Morro D'Alba come from vineyards located around the towns of San Marcello and Belvedere Ostrense, in the province of Ancona. The vineyard is cultivated with a low spurred cordon method on hills with good slope, with mainly lime and clay ground. Riped grapes are placed in small boxes in a thermo-ventilated room to guarantee a slow and natural drying out, for about 3 months. About 12-14 days maceration
Azienda Agricola Landi Luciano. Via Gavigliano, 16 - Belvedere Ostrense (AN). In the town of Belvedere Ostrense (AN), at 250 meters above sea level, in an area with a great vocation and variability of soils, from the loose and limy soil ideal for red berries vineson to clay soils of medium texture for white grapes, the company Landi cultivates vineyards from which the Verdicchio dei Castelli di Jesi and Lacrima di Morro d'Alba are produced. The company covers an area of 20 ha, of which 16 are planted with vineyards. Next to the traditional method of winemaking, the company Landi has invested in new facilities, very important the construction of the underground cellar for 'elevage' wine in fine woods and then aging in the bottle. The whole production process is handled with great care to make the best of each vintage and to produce wines of the highest quality.
It contains solfites
General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.
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