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followed by a ten-year aging period in old oak barrels
Malolactic fermentation takes place for the most part in the cement tanks and a small portion in wooden barrels according to the type of wine
Diseases are controlled with natural beneficials such as Trichoderma and Bacilus Subtilus that fight off unwanted organisms
It is the best of both worlds
All the barrels used to ferment and store these wines are produced by Austrian barrel makers and made from wood from their own or nearby forests
Velenosi Rosso Piceno BIO 2024 Naturel followed by a ten-year agingRosso Piceno is bright ruby red. In the nose fresh and floral, with scents of violets and roses, along with distinct nuances of red fruits such as strawberries and plums. On the palate fresh, dry and soft with just the right amount of tannin. Spicy yet structured. Good balance with a lingering pleasant fruity finish. The vineyards are located in the Ripatransone, Offida and Acqueviva Picena districts and are grown organically. Sangiovese is harvested
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