Lacrima di Morro d’Alba
Vine
This ancient native vine, the Lacrima, was traditionally married to the elm and maple and was cultivated in the rich wooded hills that characterized the production area. The name Lacrima (Tear) comes from the fact that the grape skin, when it comes to the point of maturity, cracking, leaves the juice content drop like a tear. The Lacrima grape’s skin, however, has a considerable thickness, which during maceration means that the supply of anthocyanin, tannins and coloring matter, are considerable. The Lacrima vine, in no less than 85% is vinified in the presence or in addition of grapes produced by other red grape varieties, non-flavored, suitable for cultivation in the Marche region, up to a maximum of 15% of the total.
Production area
Includes a restricted area of 6 municipalities north of the Esino river in the province of Ancona: Morro d’Alba, San Marcello, Ostrense Belvedere, Monte San Vito, Ostra and Senigallia (excluding funds valley bordering the Adriatic Sea).
Pairings
Lacrima di Morro d’Alba goes very well with local products such as cold cuts (salami and Ciauscolo), medium-aged cheeses, pasta dishes with red sauces (such as meat sauce), lamb and roast rabbit. We can approach it also to some marinated appetizers (as the one based on blue fish). It is also produced in fizzy version or sweet vine, which should preferably be enjoyed after a meal.
Lacrima di Morro d’Alba • Melano
TECHNICAL SPECIFICATIONS
Appellation: LACRIMA di Morro d’Alba DOC Superiore
Production area: D.O.C. from 1985 – San Marcello – Italy
Grape variety: Lacrima
Wine: vinified in pureness 100% Lacrima
Soil: clayey – land formed by marine sedimentation
Exposition: West & Nord-West Altitude: 220 a.s.l.
Training system: “Guyot Cordon” system
Yield per hectare: 5.700 vines / Maximum production: 1 kg/ vines
Harvest: from last week of September to the first of October, hand harvest in small crates
Vinification: cold fermentation in order to extract aromas and color, fermentation and maceration on the skins with frequent pumping
Ageing: 12 months in stainless steel tanks on fine lees
WINE ANALYSIS
Alcohol: 14,38%
Total acid: 5,15
pH: 4,05
Sugars: 5,0 g/l
TASTING NOTES
View: intense ruby red with deep violet reflections
Olfaction: Intense, persistent, fruity. Offer fine tips perfuse of red berries and flowers with notes of violet, blackberries and cherries
Palate: dry and valet taste, harmonious and soft finish
SERVING TEMPARATURE:
Suggested: 18°-20°
Lacrima di Morro d’Alba • Bastaro
TECHNICAL SPECIFICATIONS
Appellation: LACRIMA di Morro d’Alba DOC
Production area: D.O.C. from 1985 – San Marcello – Italy
Grape variety: Lacrima
Wine: vinified in pureness 100% Lacrima
Soil: clayey – land formed by marine sedimentation
Exposition: West & Nord-West Altitude: 220 a.s.l.
Training system: “Guyot Cordon” system
Yield per hectare: 5.700 vines / Maximum production: 1,2 kg/ vines
Harvest: from last week of September to the first of October, hand harvest in small crates
Vinification: cold fermentation in order to extract aromas and color, fermentation and maceration on the skins with frequent pumping and constant temperature at 22°C
Ageing: 12 months in stainless steel tanks on fine lees
WINE ANALYSIS
Alcohol: 13,67%
Total acid: 5,18
pH: 4,09
Sugars: 2,9 g/l
TASTING NOTES
View: ruby red with deep violet reflections
Olfaction: delicate but with character, emanates rose and blackberries hips
Palate: medium-bodied, round with hints of berries and a final taste of black cheery
SERVING TEMPARATURE:
Suggested: 18°-20°
Petaloso
DATA SHEET
Denomination: IGT Marche Rosato
Grapes: Tear of Morro d’Alba
Wine vinification of grapes White Black which is the Lacrima di Morro d’Alba in Purity.
Type of soil: clay with widespread presence of limestone – dry land formed by sedimentation marina-
Exposure: West – North-west Altitude: 220 s.l.m.
Training system: espalier system against Guyot
Planting density: 5700 vines per hectare Maximum output: 1.2 kg Screw
Harvest: first week of September, hand picked in crates
Wine-making: Soft pressing of whole cluster, static decantation and tapping the clearest and most noble part, fermentation at 18 ° C
Ageing: 6 months in stainless steel tanks on fine lees
SUMMARY SHEET
Alcohol: 13,20% Total acidity: 5,91 Sugar: 4.0 g / l
dry extract: 29.6 g / l Year: 2015
TASTING NOTES
View: intense ruby red with violet reflections
Smell: intense, persistent, fruity. They offer fine suggestions in the scents of red berries and flowers with notes of violets, blackberries and cherries
Palate: dry and waitresses, harmonious and soft finish
TASTING: Serving temperature 8 ° – 10 ° C
PAIRING: excellent with carbonara and marinara pizza, fish dish with any meal, preferably based on shrimp and prawns of the Mediterranean.
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