Lancestrale is a rosé obtained by bleeding off juice from the same mass we use to make Esino Rosso DOC.
The freshly harvested grapes are placed in a tank to macerate on their skins. After a few hours soaking, we extract some of the liquid and put it in a separate steel container. We store this liquid at a low temperature to slow down the fermentation process and to be able to rack the must for as long a period as possible.
When there are just a few milligrams of residual sugar left, the must is bottled to complete the fermentation process and naturally generate the carbon dioxide needed to form bubbles.
Production area: Contrada San Pietro, Municipality of Montecarotto (AN), Italy
Exposure and altitude: north-east, 160-250 m a.s.l.
Soil type: clay-rich/chalky
Varieties: 100% we cannot write it 
Training and pruning system: single guyot with short pruning
Vines per hectare: 3,570
Average age of vineyards: 25 years
Grape yield per hectare: 60/70 ql/Ha
Harvest time: mid/late October
Fermentation: fermented with wild yeasts in steel vats at a controlled temperature
Converted into sparkling wine: the must is bottled with residual sugar and the final stages of the fermentation process occur in the bottle, where bubbles then form. No added sulphites.
Recommended serving temperature: 10° C
Lancestrale is a rosé obtained by bleeding off juice from the same mass we use to make Esino Rosso DOC.
The freshly harvested grapes are placed in a tank to macerate on their skins. After a few hours soaking, we extract some of the liquid and put it in a separate steel container. We store this liquid at a low temperature to slow down the fermentation process and to be able to rack the must for as long a period as possible.
When there are just a few milligrams of residual sugar left, the must is bottled to complete the fermentation process and naturally generate the carbon dioxide needed to form bubbles.
Production area: Contrada San Pietro, Municipality of Montecarotto (AN), Italy
Exposure and altitude: north-east, 160-250 m a.s.l.
Soil type: clay-rich/chalky
Varieties: 100% we cannot write it
Training and pruning system: single guyot with short pruning
Vines per hectare: 3,570
Average age of vineyards: 25 years
Grape yield per hectare: 60/70 ql/Ha
Harvest time: mid/late October
Fermentation: fermented with wild yeasts in steel vats at a controlled temperature
Converted into sparkling wine: the must is bottled with residual sugar and the final stages of the fermentation process occur in the bottle, where bubbles then form. No added sulphites.
Recommended serving temperature: 10° C