Santa Barbara
Stefano Antonucci Ste Rosso Zero Alcol
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 0.0% by volume |
| Area | Marche (Italy) |
| Grape varieties | Montepulciano, Sangiovese |
- Zero alcohol 0.0%: still dry red wine without alcohol, a quality alternative option
- Grape blend: a combination of Montepulciano and Sangiovese, with a bright ruby red colour
- Aromas: hints of blueberries, plums and flowers, with a delicate spicy note
- Production: fermentation in steel, dealcoholisation by membrane osmosis without additives
- Serving and pairings: serve at 14-16°C, decant for 1 hour; ideal with beef, pork and cheeses
Description
What kind of wine is it
Santa Barbara Stefano Antonucci Ste Rosso Dry Zero Alcohol is a non-alcoholic alternative that retains the profile of a still, dry red. This blend of Montepulciano and Sangiovese grapes presents a clear ruby red colour. On the nose, it offers a floral bouquet intertwined with intense notes of blueberries and plums, enriched by a delicate spicy undertone. The palate is full-bodied and enveloping, characterised by smoothness and pronounced tannins, making it ideal for pairing with meat dishes and cheeses.
Where does it come from
The grapes are grown in the Marche region, on the rolling hills between the Misa and Nevola rivers. The vineyards are situated at 260 metres above sea level, benefiting from the influence of the Adriatic Sea and a temperate climate. The vines take root in medium-textured clay soil, which ensures structure and a well-defined tannic framework. This terroir promotes even ripening, resulting in a drink with a fruity and dry profile that faithfully expresses its place of origin.
How is it produced
Production begins with fermentation in steel tanks, aimed at preserving aromatic purity and fruit freshness. The liquid is then subjected to dealcoholisation by direct membrane osmosis. This technical process is carried out without the use of chemical additives, using only water in separate circuits to isolate the alcoholic component. The result is a beverage that faithfully preserves the ruby colour and lasting flavour of the original grape varieties.
History and Curiosities
Born from the passion of Stefano Antonucci, this fine alcohol-free red wine from Santa Barbara represents an excellent zero alcohol alternative. The grapes, harvested at the beginning of October on the picturesque hills of the Marche region, are expertly processed in the company's ancient monastery. Under the guidance of Pierluigi Lorenzetti, the base ferments in steel before dealcoholisation by membrane osmosis. This delicate process, free from chemical additives, brings the alcohol content down to 0.0% while preserving its quality intact and ensuring a long evolution.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1984
- Oenologist: Pierluigi Lorenzetti
- Bottles produced: 950.000
- Hectares: 45
set up in a nearby village. Since then, that village took the name of Barbara which is where our winery is located today, having the privilege of being housed in an old monastery.
Our winery is located 25 km from the Adriatic Sea and is located on the hills that run between the Misa and Nevola rivers. Here a team of professionals works in the winery and vineyards every day, fuelled by passion, determination and a pinch of creativity so that our grapes maintain their beauty and express the quality of our land. Read more
| Name | Santa Barbara Stefano Antonucci Ste Rosso Dry Zero Alcol |
|---|---|
| Type | Red still dry |
| Denomination | VdT |
| Size | 0,75 l |
| Alcohol content | 0.0% by volume |
| Grape varieties | Montepulciano, Sangiovese |
| Country | Italy |
| Region | Marche |
| Vendor | Santa Barbara |
| Story | History and Curiosities Born from the passion of Stefano Antonucci, this fine alcohol-free red wine from Santa Barbara represents an excellent zero alcohol alternative. The grapes, harvested at the beginning of October on the picturesque hills of the Marche region, are expertly processed in the company's ancient monastery. Under the guidance of Pierluigi Lorenzetti, the base ferments in steel before dealcoholisation by membrane osmosis. This delicate process, free from chemical additives, brings the alcohol content down to 0.0% while preserving its quality intact and ensuring a long evolution. |
| Origin | Colline tra i fiumi Misa e Nevola, vicino al Mare Adriatico (Marche, Italia) |
| Soil composition | Medium-textured clay soil |
| Harvest | Early October |
| Production technique | Dealcoholisation by membrane osmosis (direct osmosis) without chemical additives, using water |
| Wine making | Fermentation in stainless steel; dealcoholisation through membrane osmosis (direct osmosis) without chemical additives, using water. |
| Allergens | Contains sulphites |