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5. Rosso Piceno Superiore 'Naumakos', Carminucci 2018

5. Rosso Piceno Superiore 'Naumakos', Carminucci 2018
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Our Price:  £12.86Earn 12 Loyalty Points
  

Producer:  Carminucci
Grape Varieties:  Montepulciano 70%, Sangiovese 30%
Optimum Drinking:  Within 5 years
Wine Style:  Balanced smooth red wine
Alcohol by Volume:  14.5%
Closure:  Cork
Country:  Italy

Availability:  

In stock, immediate despatch  


Rosso Piceno Superiore 'Naumakos', Carminucci 2018

A beautifully balanced and voluptuous wine, full of flavour with notes of plum and smoky black cherry layered with a touch of chocolate.

Producer Note

Established by Giovanni Carminucci in 1928, the Carminucci estate is now run by the founder's son, Piero, who produces high quality wines from organically farmed grapes. The 45 hectares of vines are grown between the municipalities of Offida and Grottammare and within famous, historic DOC territories of Rosso Piceno, Rosso Piceno Superiore, Falerio, Passerina and Pecorino DOCG. Yields are kept intentionally low, which combined with a modern approach in the winery, results in a sought-after collection of wines that truly reflect the grape and the terroir. The wines are highly acclaimed in Italy, winning multiple Italian awards and offer outstanding value for money.

Vineyard

Rosso Piceno is the largest DOC of the Marche region located in Central Italy. The area is made up of hilly terrain, which is ideally suited to viticulture. The grapes come from a vineyard located at 250 to 300 metres above sea-level. The soils are based on clay, which combined with the sloping topography, is crucial for draining away excess soil moisture. A Mediterranean climate is found throughout DOC Rosso Piceno, with average annual rainfall of 800 millimetres, mainly falling during the winter months, which builds water reserves in the soils, to nourish the vines throughout the typically hot and dry summers. The vineyards are cultivated following organic principles; herbicides and pesticides are not used. The grapes are manually harvested when they have reached optimal ripeness.

Winemaking

Each variety was vinified separately following careful selection of the clusters. The grapes were de-stemmed and gently pressed to extract the free-run and pressed must. Fermentation took place at controlled temperatures and was rested on the lees for 12 to 15 days imparting texture and complexity. The wine was blended and then gently transferred to 400 litre French oak casks, where it was aged for 12 months.

Tasting Note

A deep ruby red full of vibrant red fruits, with complex aromas reminiscent of plum and red cherry layered with a touch of liquorice. Beautifully balanced and smooth, with a lovely full texture and a persistent finish. 

Grape

Montepulciano 70%, Sangiovese 30%

 


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