Fattoria Le Terrazze
Rosso Conero 2023
| Denomination | DOC Rosso Conero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Marche (Italy) |
| Grape varieties | 100% Montepulciano |
| Aging | 1 year in large 25–30 hl oak barrels; aged in bottle for 4 months before sale. |
- Name and vintage: Rosso Conero DOC 2023, still red wine from the Marche region, 0.75 l bottle
- Grape variety: 100% Montepulciano, a typical representation of the Monte Conero area
- Aroma and taste: notes of cherry and plum, soft and rich on the palate, present but balanced tannins
- Ageing: fermented in steel, 15 months in large barrels and 4 months in bottle
- Serving and pairings: 14–16 °C, decant for 1 hour. Ideal with rabbit, pecorino cheese and vincisgrassi
Description
What kind of wine it is
Fattoria Le Terrazze Rosso Conero is a still red wine from the Marche region, made from Montepulciano grapes. It stands out for its ruby colour with purple highlights and a fruity bouquet, with clear notes of cherry and plum. On the palate, it is soft, fragrant and fleshy, with tannins that are never overpowering. It pairs perfectly with regional dishes such as rabbit in potacchio or platters of medium-aged cured meats and pecorino cheese.
Where it comes from
This wine originates in the Marche region, on the Riviera del Monte Conero. It is produced by Fattoria Le Terrazze, a historic winery founded in 1882 and overseen by oenologist Federico Curtaz. The estate adopts a biological and sustainable approach, tending the vineyards with respect for the environment. The result is a wine with a strong local character, an authentic historic reference of the Marche.
How it is produced
Production begins with Montepulciano grapes harvested at full ripeness. The must undergoes fermentation in stainless steel with maceration for eight or nine days. After malolactic fermentation, the wine matures in large oak barrels for fifteen months, developing softness and notes of wild berries. A further final refinement of four months in bottle ensures perfect structural balance.
History and Curiosities
Founded in 1882, Fattoria Le Terrazze represents the pinnacle of winemaking excellence on the Conero Riviera. Through a careful organic and sustainable approach, this Marche winery produces its iconic Rosso Conero DOC, whose first vintage dates back to 1967, from select Montepulciano grapes. Overseen by expert oenologist Federico Curtaz, the wine acquires a distinctive character thanks to a slow maturation of fifteen months in large oak barrels, followed by a further four months of bottle ageing, which enhances its elegance and deep connection to the local area.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1882
- Oenologist: Federico Curtaz
- Bottles produced: 90.000
- Hectares: 16
Approximately twenty hectars of vineyards produce around 90.000 bottle per year. Read more
| Name | Fattoria Le Terrazze Rosso Conero 2023 |
|---|---|
| Type | Red green still |
| Denomination | Rosso Conero DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Montepulciano |
| Country | Italy |
| Region | Marche |
| Vendor | Fattoria Le Terrazze |
| Story | History and Curiosities Founded in 1882, Fattoria Le Terrazze represents the pinnacle of winemaking excellence on the Conero Riviera. Through a careful organic and sustainable approach, this Marche winery produces its iconic Rosso Conero DOC, whose first vintage dates back to 1967, from select Montepulciano grapes. Overseen by expert oenologist Federico Curtaz, the wine acquires a distinctive character thanks to a slow maturation of fifteen months in large oak barrels, followed by a further four months of bottle ageing, which enhances its elegance and deep connection to the local area. |
| Origin | Riviera del Monte Conero, Marche, Italy |
| Fermentation | 8–9 days |
| Production technique | Fermentation in stainless steel with maceration for 8–9 days; malolactic fermentation completed; maturation in large oak casks (20–40 hl) for about 15 months and then in bottle for 4 months |
| Wine making | Fermentation in stainless steel with maceration for 8–9 days; malolactic fermentation completed; ageing in large oak barrels (20–40 hl) for about 15 months and then in bottle for 4 months before release. |
| Aging | 1 year in large 25–30 hl oak barrels; aged in bottle for 4 months before sale. |
| Allergens | Contains sulphites |