VERNACCIANERA Secca
1. Unmittelbar nach der Ernte
2. Am Ende des Trocknungsprozesses
3. Tankgärung Im Autoklaven nach der Martinottimethode
Wir verwenden je nach Jahrgang immer über fünfzig Prozent getrocknete Trauben.
Denomination: Vernaccia di Serrapetrona DOCG
Grape variety: Vernaccia Nera
Vineyard: Croce
Training: simple Guyot
Yield per hectare: 40 hl
Harvest: manual, two passages: bunch selection for drying
on second ten days of October, then all grape
Vinification: de-stemming-crushing, first post-harvest
fermentation for 10-15 days in stainless steel with
indigenous yeasts at 22-24 °C, natural drying of part of the
grapes (+50%) for 2 months, second fermentation of the
raisins in December-January, fermentation with the
Charmat method 2 months
Maturation and aging: 3 months on fine lees, steel
Average alcohol content in:: 12,5% ABV
Production: 6.500 bottles
Characteristics: ruby red with violet hues, persistent
perlage. Intense vinous notes of fresh red fruit and clove
spice. Pleasantly sweet, soft, fruity and savoury
Food pairings: charcuterie and cheese board, earthy hors
d'oeuvres, stuffed pasta in broth, boiled meats, mixed fried
food from the Marche region
Serving recommendations: 8-10 °C
