Ancarani
Andata e Ritorno Bianco 2023
| Denomination | IGT Ravenna |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 50% Albana, 40% Famoso, Grechetto, Trebbiano |
| Aging | Ageing for 3 months on natural fine lees. Stabilisation and ageing in concrete tanks to promote natural clarification and the evolution of the structure. Minimum of 2 months bottle ageing before being released to the market. |
- Type and origin: Organic still white wine with a Typical Geographical Indication (IGT) from Ravenna, Emilia-Romagna (Faenza)
- Style: Orange wine macerated on the skins, artisanally produced by an independent winegrower
- Vinification and ageing: Gentle pressing up to 0.8 bar; 3 months of ageing in concrete tanks on fine lees
- Aromas: Notes of magnolia and orange blossom, citrus fruit, white tea, wild herbs and medicinal nuances
- Tasting and service: Elegant and mineral, with lively tannins; 13% ABV, 0.75 l, serving temperature 12–16 °C
Description
Wine type
Andata e Ritorno Bianco from the Ancarani winery is a macerated orange wine that expresses the character of Emilia-Romagna. This wine, with a Ravenna geographical indication, is born from a careful blend of local varieties, combining an indigenous white-berried grape with Sangiovese, Trebbiano and Grechetto. The result is an elegant white, with a clear mineral drive and well-integrated lively tannins that lengthen the finish. On the nose, it reveals a bouquet of white flowers, citrus nuances, white tea and wild herbs. Its nature results in a complex drink, the product of maceration and resting in concrete.
Provenance
The grapes come from the hills of Oriolo dei Fichi, a sub-zone located in the Faenza territory, in the province of Ravenna. The vineyards are situated at an altitude between eighty and one hundred and fifty metres, enjoying excellent multiple solar exposure towards the east, north-east and south-west. The distinctive element of the terroir is the complex soil composition, formed by sandy soils alternating with layers of silt and marl, with a significant presence of clay. This geological matrix transfers its mineral vein to the wine.
Production method
The process begins with a manual harvest between late August and early September to carefully select the bunches. In the winery, the grapes from the individual vineyards are destemmed and processed separately with delicate crushing and soft pressing. An essential phase is the prolonged contact with the skins inside the press, fundamental for extracting the aromas and the typical amber hue. The musts are then blended for fermentation. Ageing continues for three months on the fine lees in concrete vats, a technique that promotes natural clarification, concluding with a period of resting in the bottle.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
- Oenologist: Claudio Ancarani
- Bottles produced: 50.000
- Hectares: 13
Total is the respect of the native varieties preserved in the old family vineyards and renovated in the newly developed systems .
Sangiovese , Albana , Burson , Centesimino , Famoso , are some of the native varieties grown with respect for tradition . Read more
| Name | Ancarani Andata e Ritorno Bianco 2023 |
|---|---|
| Type | White organic still |
| Denomination | Ravenna IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 50% Albana, 40% Famoso, Grechetto, Trebbiano |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Ancarani |
| Origin | Oriolo dei Fichi, Faenza (Ravenna area) |
| Soil composition | Sandy with layers of silt and marl (sand and clay), clayey |
| Cultivation system | Screw cap |
| Harvest | Manual harvest with selection of the grapes in the final days of August and the first days of September |
| Production technique | Gentle crushing and soft pressing (≤0.8 bar) with prolonged skin contact/maceration in the press; ageing for 3 months on the natural fine lees in concrete tanks with natural clarification; minimum 2 months in the bottle. |
| Wine making | Gentle crushing and soft pressing (not exceeding 0.8 bar) with prolonged skin contact in the press to extract the aromas. The grapes are destemmed and pressed separately for each vineyard, then the musts are blended for fermentation. |
| Aging | Ageing for 3 months on natural fine lees. Stabilisation and ageing in concrete tanks to promote natural clarification and the evolution of the structure. Minimum of 2 months bottle ageing before being released to the market. |
| Allergens | Contains sulphites |