Lacrima del Pozzo Buono Superiore
Lacrima del Pozzo Buono Superiore
Lacrima del Pozzo Buono Superiore

Lacrima del Pozzo Buono Superiore

VNL750B00240
€18.44

A wine of great structure emanating enveloping scents that recall purple flower and berries; Lacrima del Pozzo Buono wine is ruby red with violet hues great paired with savoury foods, grilled meats and stews. The Lacrima wineyard is the indigenous black grape par excellence of the Marche. There are documents that testify to its cultivation in the territory of Morro d'Alba in the Middle Ages.

Type: Lacrima di Morro D'Alba Superiore
Producer: Vicari Societa' Semplice Agricola 
Made in: Marche
 
Alcohol content: 15% vol

 

A wine made exclusively from grapes of Lacrima di Morro d'Alba , using a clay and sandy soil situated at 180 meters above sea level and facing south. Single-variety vilification, the wine is aged in oak barrels for a month and then left to age in the bottle. Best served at a temperature of 18-20 ° C and paired with roasted red meat or white meat and baked pasta dishes.

Vicari
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Azienda Agricoa Vicari ss. Morro d'Alba (AN). Since 1800, the Vicari family has been leading one of the most important farms of the Marche in the village of Morro d' Alba. The company takes care of the vine, the grape harvest and winemaking, following personally with dedication and wisdom, all the way of the grapes, from the ripening to the harvest, until the final product. The company produces the following labels: Lacrima di Morro d’Alba Superiore, Lacrima di Morro d’Alba Essenza del Pozzo Buono, Lacrima di Morro d’Alba il Rustico del Pozzo Buono, Verdicchio dei Castelli di Jesi Classico, Rosso Piceno (Montepulciano and Sangiovese blend) and  Vino di Visciole.

Lacrima grapes. It contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, white wines match best with fish based starter, to fish and vegetable based main courses, white meats, sea food, fresh cheese and cheeses with herbs. 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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