Lacrima Di Morro D'Alba Bastaro Tenuta San Marcello 2022
Lacrima Di Morro D'Alba Bastaro Tenuta San Marcello 2022
Serve at: 18°-20°C
Glass type

Lacrima Di Morro D'Alba Bastaro Tenuta San Marcello 2022

TSMVIBAXX
disponibile
€12.00
Tax included

Bastaro, Lacrima di Morro d'Alba D.O.C., comes from grapes harvested in the first week of September, by hand in small crates. Pressing takes place within an hour of harvest followed by pre-fermentation maceration. During fermentation at a constant temperature of 22°, pump-over is frequent.

Aging of 80 % of the mass takes place in steel tanks, while the remaining mass ages in buried Georgian amphora for 6 months.

The vineyard is run on alternating double Guyot, facing W-NW at an elevation of 290m asl, on limestone-clay soil conducted with sustainable agriculture and using biodynamic preparations.

Tenuta San Marcello

Tenuta San Marcello

Tenuta San Marcello is a young reality of Le Marche Region, already appreciated for the quality of its wines. Born as a farm and dedicated to the production of local

wines to ensure a 360 ° experience and to bring to the table the territory of San Marcello. Located in the area of two of the most characteristic and valuable D.O.C.,

the Verdicchio dei Castelli di Jesi and the Lacrima di Morro d'Alba Superiore, it carries out a work of valorization whose fruits are already visible in the glass.

In the vineyard the work is done in full respect of the territory, eco-sustainability and local traditions, with the help of qualified professionals. The cuttings were

planted in 2008 on 4 hectares adjacent to the estate. The soil is clayey limestone, about 220m above sea level and not far from the beach of Senigallia. Sometimes the

sea breeze can be felt up in the vineyard with its slight salinity. Two vines, Lacrima and Verdicchio, to give life to 4 labels vinified in purity. No herbicides and

chemical fertilizers, with the aim of integrated biodynamics.

The grapes are harvested by hand and pressed within one hour of harvesting, to minimize the sulfur used. In the cellar then the must is processed in the absence of

oxygen to enhance the varietal aromas. The temperature is controlled with a modern geothermal system powered by 100% renewable sources.

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