Brecciarolo Rosso Piceno Superiore
Brecciarolo Rosso Piceno Superiore
Brecciarolo Rosso Piceno Superiore

Brecciarolo Rosso Piceno Superiore


Its warm, lingering, full-bodied and well-orchestrated flavour makes it a distinguished and equally charismatic wine, Brecciarolo Rosso Piceno Superiore has an intense and varietal flavour with vanilla nuances. This Italian red wine is obtained by Montepulciano grapes (70%) and Sangiovese onces (30%) and is great if paired with roasted meats and aged cheeses.

Type: Rosso Piceno Superiore Doc
Producer: Velenosi SRL. Imbottigliato da ICQ AP/151 per Velenosi.
Made in: Italy 
Alcohol content: 13.5% vol


After the harvest in Mid October, the grapes are channelled into 200hl steel fermenting vats, equipped with a pump over system and a temperature control system. Maceration on the skins lasts about 20 days. After fermentation the wine is drawn off into aged barriques which had previously stored wines used for the production of Roggio and Ludi.


Velenosi SRL. Ascoli Piceno. Velenosi Vini was founded in 1984 by Angela and Ercole Velenosi. In 2005, with the arrival of a new partner, Dr. Paul Garbini, Velenosi Ltd was created. Over three decades, the company has improved their production techniques and create a respectable winery where, through the use of advanced equipment, producing quality wine. Velenosi Vini is also the distributor of Italian Champagne Lombard & Cie, a prestigious French company.

Montepulciano grapes and Sangiovese. 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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