With Sant’Ansovino, we wanted a wine that combined body and structure with lightness and freshness.
The grapes are harvested late. Fermented with wild yeasts, the two varieties are vinified separately in Slavonian oak vats then, after vinification and separate ageing, blended together.
During the fermentation stage, the skins are punched down manually, which helps extract the tannins and prevents having to macerate for too long. The aim is to produce a long-aged wine that is light and has decent structure, without being over-concentrated and overloading the palate when tasted.
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: 50% we cannot write it 
, 50% Cabernet Sauvignon
Training and pruning system: single guyot with short pruning
Vines per hectare: 3570
Average age of vineyards: 25 years
Grape yield per hectare: 35-45 ql/Ha
Harvest time: mid/late October
Fermentation: fermented with wild yeasts in an oak vat, manual punch-downs
Ageing: 12 months in Slavonian oak barrels, at least 18 months in the bottle
Recommended serving temperature: 18°C
With Sant’Ansovino, we wanted a wine that combined body and structure with lightness and freshness.
The grapes are harvested late. Fermented with wild yeasts, the two varieties are vinified separately in Slavonian oak vats then, after vinification and separate ageing, blended together.
During the fermentation stage, the skins are punched down manually, which helps extract the tannins and prevents having to macerate for too long. The aim is to produce a long-aged wine that is light and has decent structure, without being over-concentrated and overloading the palate when tasted.
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: 50% we cannot write it , 50% Cabernet Sauvignon
Training and pruning system: single guyot with short pruning
Vines per hectare: 3570
Average age of vineyards: 25 years
Grape yield per hectare: 35-45 ql/Ha
Harvest time: mid/late October
Fermentation: fermented with wild yeasts in an oak vat, manual punch-downs
Ageing: 12 months in Slavonian oak barrels, at least 18 months in the bottle
Recommended serving temperature: 18°C