Rosso Conero Campofiorito
Rosso Conero Campofiorito
Rosso Conero Campofiorito

Rosso Conero Campofiorito


A Rosso Conero Doc, which is noted for its fruity aroma tending to pomegranate and vanilla. Structured and full bodied, this red wine Rosso Conero Campo Fiorito comes from grapes grown only on the Conero promontory, and perfectly embodies the close link that exists between the Marche and its excellences. Its flavour has mineral notes and a slight hint of cinnamon and black pepper, your mouth will feel pleasantly satisfied.

Type: Rosso Conero Doc
Producer: Fattoria Lucesole 
Made in: Italy 
Alcohol content: 14% vol


Rosso Conero is the wine that represents the most Ancona. The only area of production is around Monte Conero, characterized by a unique microclimate, excellent exposure to light and sea breezes and a composition of the soil mainly calcareous and clay with low fertility, which ensure the full ripening of the grapes. Blend of Montepulciano ( 85%) and Sangiovese (15%). It is ideal paired with white meats and roasted dishes and aged cheeses.


Fattoria Lucesole snc di Manini Massimiliano e Mauro. Società agricola. Frazione Varano (AN). In the Natural Park of the Conero, in the municipality of Varano, in the Province of Ancona, the Fattoria Lucesole cultivates only indigenous grape varieties. The underground cellar, protected from the sun and from sudden temperature changes, allows the naturally transformation from crushed grapes into wine, without invasive operations. The particular climatic conditions and the microclimate, give the products of Fattoria Lucesole a strong personality, with a range that goes from the classic red wines, the vino di visciole wine with fine mono-varietal oils.

Wine made from red grapes. It contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, red wines match best with all red meats and game, to meat based pasta dishes, fermented cheese, aged cheeses and spicy 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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