• Velenosi Novello 2024
1 1
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Velenosi Marche

Velenosi

Velenosi Novello 2024

Red still

  • Velenosi Novello 2024
1 1
Show more
Velenosi Marche
€9,10
€9,10
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Denomination Marche IGT
Size 0,75 l
Alcohol content 13.5% by volume
Area Marche (Italy)
Grape varieties Lacrima, Montepulciano
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Perfume

Perfume

Fresh and fragrant with hints of berries, wild strawberries and raspberries.

Color

Color

Brilliant ruby red.

Taste

Taste

Fresh and lively character. Fruity and soft with a finish in which fruity and fragrant notes prevail for a very pleasant sip.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Producer
Velenosi
From this winery
  • Start up year: 1984
  • Oenologist: Attilio Pagli
  • Bottles produced: 2.500.000
  • Hectares: 142
The winery Velenosi was created by two young entrepreneurs, Angela Velenosi and Hercules. In 2005 he entered the corporate structure was established and Paul Garbini Ltd. Despite the poisonous operate in only a couple of decades, their passion has enabled them to quickly learn, improve production techniques and create a cellar absolute respect.
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Production area: Marche
Marche
Velenosi

Meat
Cheese
Pork

Name Velenosi Novello 2024
Type Red still
Denomination Marche IGT
Vintage 2024
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties Lacrima, Montepulciano
Country Italy
Region Marche
Vendor Velenosi
Origin Vineyards owned in the municipalities of Castel di Lama and Ascoli Piceno
Climate Average altitude: 200-300 m. a.s.l.
Soil composition Mainly clayey, tending to calcareous in Castel di Lama, medium mixture tending to sandy in Ascoli.
Cultivation system Spurred cordon
Plants per hectare 5400
Yield per hectare 110 q.
Harvest By hand, in the early morning or late afternoon, in small boxes.
Wine making The whole grapes are placed in hermetically sealed containers for 7 4 days at a temperature of around 30 °C, after saturation with carbon dioxide. A small part of the grapes, the bottom one, is crushed by the weight of the grapes above it. The must thus comes out and begins to ferment, thanks to the yeasts already present in the grapes, alcohol and carbon dioxide are produced; the latter saturating the environment favours intracellular fermentation with transfer from the skin to the pulp of the colouring pigments. At the end of the period in the tank saturated with carbon dioxide, the grapes contain far less acid than originally, and at this point the whole mass is crushed and placed in the fermentation vat where the transformation of sugars into alcohol finishes.
Allergens Contains sulphites