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Roggio del Filare Rosso Piceno Superiore
Roggio del Filare Rosso Piceno Superiore
Roggio del Filare Rosso Piceno Superiore

Roggio del Filare Rosso Piceno Superiore


The warm, lingering, full-bodied and harmonious flavour of Roggio del Filare Rosso Piceno DOC Superiore of Velenosi gives to this wine charismatic characteristics. Being a blend of Montepulciano and Sangiovese grapes, in the mouth it confirms its great character and reveals its essence: velvety and just the right touch of tannin and fruit, it preserves aromas of plum and blackberry enlivened by spicy notes.

Type: Rosso Piceno Superiore Doc Superiore
Producer: Velenosi S.R.L.
Made in: Italy 
Alcohol content: 14.5% vol


Handpicked Mid October, after destemming, the grapes are channelled into 100hl steel fermenting vats, equipped with a programmable pump over system, to achieve best colour extraction results and softness of the wine, and temperature control system. Maceration on skins lasts about 20 days. After fermentation the wine is drawn off into new barriques from selected French cooperages and left to age for about 18 months.


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.

Wine produced with Montepulciano and Sangiovese 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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