Rosso Piceno DOC Superiore

San Basso

Rosso Piceno Superiore is produced in a very limited area. At the beginning of the story of this wine, we were so different. Those were the years when, every time we returned home after having traveled, known and studied other realities, we begun to look at our hills with the eyes of someone who finally starts to see again. Maybe we needed to feel a little homesick, maybe we needed to be left without the sense of protection of the places we grew up in. So we started again, as a children does, to observe our hills with exploratory eyes and be surprised by the beauty of the landscapes that we got used to. Sour cherries, violets, fresh notes of rosemary in a wine that, in faithfully narrating the territory, wants to show its most fascinating, engaging and exciting side.
GRAPES
55% Montepulciano | 45% Sangiovese
BORDOLESE BOTTLE
0.75cl
SERVING TEMPERATURE
18/20°C
FIRST YEAR OF PRODUCTION
1969
NUMBER OF BOTTLES
15.000
YIELD/HECTARE
9/10 t
TRAINING SYSTEM
Espalier, with spurred cordon.
REFINEMENT
Maturation of 50% of the blend in stainless steel and in 40/50 hl Slavonian oak barrels for 12 months and the remaining 50% of the blend in cement. Further refinement in the bottle for at least 4 months.
Tenuta Cocci Grifoni - Le Tenute - Rosso Piceno Superiore San Basso

Borage. A plant that surprises with its shades of color, uses and properties. A plant that is richness and simplicity together, like our Rosso Piceno DOC Superiore: 55% Montepulciano, 45% Sangiovese.

GRAPES

55% Montepulciano
45% Sangiovese

BORDOLESE BOTTLE

0,75 L

SERVING TEMPERATURE

18/20°C

SOIL COMPOSITION

Clayey with southwest exposure and elevation, from 230 to 250 m a.s.l.

CARES IN THE PREPARATION

Manual harvest and selection of bunches, from the first ten days of October.
Vinification with maceration of the black grapes at a controlled temperature not exceeding 28°C.

Talking about microclimate, soils, the set of factors that determine the uniqueness of a territory, what is called terroir, is of primary importance.

These elements define the character of a wine, they influence its sensorial traits.
Aromas and flavors will develop during fermentation and maturation, enriching the wine with hints that originate in the nature of a specific territory.

All this creates the peculiarities that see the first and main gustatory definition in the vine within a macro-area.

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