San Lorenzo Campo delle Oche Integrale 2016 Magnum
72,80 €
Verdicchio dei Castelli di Jesi Classico Superiore Campo delle Oche Integrale Magnum is a white wine produced by Fattoria San Lorenzo in Montecarotto, Marche. The grapes are harvested only in October, macerate for about 3 weeks with spontaneous fermentation by indigenous yeasts; they age for a year and a half in cement, then 6 months in the bottle. On the nose, aromatic herbs, cedar and marzipan stand out, while the sip is soaring and evolved, very persistent. Absolutely calls for scampi!
Manufacturer: San Lorenzo Farm
🍾 Verdicchio dei Castelli di Jesi Classico Superiore Campo delle Oche Integrale Magnum
🖼️ Montecarotto, Brands
🏡 Fattoria San Lorenzo
🍇 Verdicchio
📅 2016
🌡️ 15%
🛁 Only in the Magnum version, the grapes are harvested at the end of October, spontaneous fermentation with indigenous yeasts, maceration for a few weeks and ageing for 18 months in cement, then 6 months in the bottle
👃🏻 White and yellow flowers, fresh fruit, marzipan and cedar, hydrocarbons and mineral notes
👅 Full-bodied, evolved and slender, savoury and long
👍🏻 Serving temperature 12°-14°.
💕 Scampi
😍 Double pleasure
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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.
Montecarotto, Ancona
In the Verdicchio dei Castelli di Jesi area, the Cragnoletti family is famous. At the helm of the company is Natalino Crognoletti who has taken over from his father Gino, an all-round expert, agronomist and oenologist.
Natalino has a strong personality and is a traditionalist, he loves to describe his territory with his wines.
The company was founded in 1995, but in reality the Crognoletti family have been winegrowers for generations, their grandfather Enrico was a cooper.
The wines of San Lorenzo cannot be standardised, they are the anti-fashion, rustic and genuine, traditional and clean, absolutely organic and with a natural approach made of minimal intervention, spontaneous fermentation, indigenous yeasts and minimal additions of sulphur dioxide, just as we at Apewineboxes like it.
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