San Lorenzo 2016

Description

Brilliant ruby red colour with garnet tints. The nose is sweet, predominantly fruity, with typical notes of morello cherry. Rich and pulpy in the mouth, flavourful and pleasantly harmonious, with silky tannins. The long finish is austere and intensely fruity.

Awards

92 pts James Suckling

Certificates

Vinification

The grapes are destalked and lightly pressed, then undergo maceration for 10-12 days in steel fermentation vats. As soon as the alcoholic fermentation is finished, the wine starts the malolactic fermentation. The wine then moves on to the ageing process.

Vineyard

The vineyards from which San Lorenzo is produced are located on two estates in the Osimo and Ancona areas. The nature of the soils is predominantly clayey and calcareous. The planting density ranges from 2200 to 5680 vines per hectare, and training is on the spurred cordon system.

Soil Type

Mount Conero looks out onto the Adriatic from a stretch of coast that seems to ruffle the shoreline’s smooth progression. The slopes that run round the Conero promontory are home to the vineyards that the estate sets aside for red-skinned grapes, mainly Montepulciano, which around here goes by the name of Rosso Conero. Conditions here are special. The coast is near at hand and the sea has a weather-mitigating effect. Temperatures are not so high and the soil calcareous. Here the grapes ripe well and from this tiny corner of Marche, we have wines that combine extreme typicality with purity and elegance. Unique wines. That's our challenge.

Viticulture

The yields are between eight and nine tons per hectare.

Maturation

About 50% is aged in 5000-8000 litre oak lasks, and the rest in barriques on their third or fourth time of use, for a period of about 12 months. After assemblage, San Lorenzo rests in bottle for a further around 6 months.

Food Pairing

Particularly suitable for going with stuffed pasta, grilled dishes, spitroasted pork, game and braised dishes, as well as a rich cheeseboard of mature and tangy cheeses.