Rosso Piceno "Geso" produced with 60% Montepulciano and 40% Sangiovese grapes. Vinification: crushing-destemming of freshly harvested grapes, fermentation at a controlled temperature and maceration on the skins in steel with frequent daily pumping over. Maturation: partial maturation in French oak wood for approximately 4 months. The right alcohol content and tannins, partly from fine woods, make it pleasantly balanced.
Rosso Piceno DOC "Geos" Moncaro organic, when tasted it has a ruby red color with a garnet tendency and a good consistency. On the nose: pleasant fruity notes reminiscent of small berries, ripe cherries and a light sensation of violet. Intensity and persistence are valid. On the palate: punctual in flavor and in the entire body structure. The right alcohol content and tannins, partly from fine woods, make it pleasantly balanced.
First courses with tomato and ragù. Excellent on Bolognese lasagne and macaroni timbales. Perfect on mutton and pork (porchetta and shins) and on veal stews.
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