Novello Marche IGT 2023 - Velenosi

PRODUCTION AREA: Own vineyards located in the Municipalities of Castel di Lama and Ascoli Piceno. VARIETY: Montepulciano, Lacrima. AVERAGE ALTITUDE: 200-300 meters slm sea level SOIL: Mainly clayey, tending to be calcareous in Castel di Lama, medium texture tending towards sandy in Ascoli. TRAINING SYSTEM: Spurred cordon. PLANT DENSITY: 5,400 vines per hectare. YIELD PER HECTARE: about 110 quintals of grapes. YIELD PER VINEYARD: Approximately 2 kg of grapes. HARVEST: By hand, early in the morning or in the late afternoon, in small crates. FERMENTATION: The whole grapes are placed in hermetically sealed containers for 7-14 days at a temperature of about 30°C, after saturation with carbon dioxide. A minimal part of the grape, the lowest part, remains crushed by the weight of the grape above. This is how the must comes out and begins to ferment, thanks to the yeasts already present in the grapes, alcohol and carbon dioxide are produced; the latter, by saturating the environment, favors intracellular fermentation with the transfer of the coloring pigments from the peel to the pulp. At the end of the period of permanence in the tank saturated with carbon dioxide, the grapes contain a much lower quantity of acids than the origin, and at this point the whole mass is pressed and placed in the fermentation vat where the transformation of the sugars in alcohol.