Structured and bodied this red wine comes from grapes grown on the slopes of Monte Conero, in the trademark area of Rosso Conero. It perfectly represents the close link between the Marche region and its excellences. The taste, strong in character, reveals mineral notes and a light sensation of cinnamon and black pepper. After a taste your mouth will feel wrapped and satisfy.
Typology: Red Conero D.O.C.
Manufacturer: Piantate Lunghe
Produced in: Italia
Alcohol content%: 14% vol
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Harvested by hand into wooden boxes these grapes are pressed, cleared from leaves and fermented for a few days with continuous replacements to extract anthocyanins and tannins from skins to give colour and consistency to this wine. In December the wine passes into "glass- concrete tanks" where little lactic fermentation takes place and then there's the ripening of the wine until bottling. Finally, for at least another 5 months the wine rests in the bottle before being put on the market.
Piantate Lunghe Società Semplice Agricola. Viale della Vittoria, 49. Ancona. The company named as "Piantate Lunghe" was born from the lucky meeting between Amedeo Giustini (who had been looking for partners to relaunch the family wine-cellar) with two dear friends as Roberto and Guido Mazzoni whose family added other beautiful 4.5 acres to the 8 hectares of vineyard from Cantina Giustini. They are hilly vineyards, with a perfect south sunny exposure, which degrade gently down on the slopes of Conero Mountain. They are cultivated mostly with Montepulciano grapes, to which is added a small percentage of Sangiovese grapes giving, under the supervision of the agronomic expert Federico Curtaz, a superb Rosso Conero doc, docg and Sangiovese red wines.
100% Montepulciano grapes. 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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