Lacrima di Morro d’Alba

Color: Intense ruby red with violet hues.

Bouquet: Rose, violet and red fruit notes.

Taste: Notes of black cherries and tobacco with very gentle tannins. The mouthfeel is fresh, silky and harmonious.

Alcohol: 13.50 %.

Serving Temperature: 18° C (65° F).

Food Pairing: Cold cuts, Ciauscolo (a spreadable salami from the region), medium-aged cheeses (Cheddar), truffle risotto, pasta dishes with red sauces, pasta with meat sauce, Vincisgrassi (a lasagna-like dish from the region), gnocchi with Bolognese, pasta Amatriciana, pulled pork, Argentine meat empanadas, burritos, polenta with meat sauce, grilled meat; beef fillet with porcini mushrooms, lamb kebabs and roasted rabbit.

Production Area: Montignano (Ancona).

Vineyard: 13 hectares (30 acres) originally planted in 1965. It has been replanted from 1978 through 1998.

Soil: Clay-based, with medium density.

Elevation: 135 meters (450 feet) a.s.l.

Exposure: Southwestern.

Training System: Guyot (original planting). New plantings changing to spurred cordon.

Vineyard Density: 2,000 per acre.

Yield: 1.5 Kilos  per vine.

Harvest: Early October.

Vinification: Fermentation at controlled temperature in steel tanks, with pre- and post-fermentation maceration of 20/22 days.

Aging: Malolactic fermentation and maturation in steel barrels, four-months in bottle before release.

Production: 20,000 bottles.