The Rosso Conero by Piantate Lunghe is a red wine made from Montepulciano grapes from the "degli angeli" vineyard on the slopes of Monte Conero, near Ancona. It is dressed in an intense ruby ​​red with light purple hues and expresses aromas of blackcurrant, fresh cherries and light balsamic hints of eucalyptus while the taste is fresh and smooth, with excellent flavor and aromatic persistence. RISERVA ROSSINI IN BRIEF: Color Ruby Red Aging in glass-lined cement and steel tanks; Ideal temperature 16-18°C Hints of blackcurrant, fresh cherries and light balsamic hints of eucalyptus. Grape variety 100% pure Montepulciano Alcohol 14% VOL PRODUCTION AREA Vigna degli Angeli, on the slopes of Monte Conero in the D.O.C.G. area. of Rosso Conero VARIETY Montepulciano 100% VINEYARD Multiclonal plant of 4650 plants per Ha grown with simple and double spurred cordon on a calcareous-clayey soil typical of Monte Conero at an altitude of about 350 m above sea level, exposed to the South and about 2000 m from the sea. CLIMATE Relatively warm winter until February, then some colder days in March but never even close to zero; in April, after pruning, there were rains and cold returns and some beautiful sunny spring days. Then from the end of April a lot of rain that only negatively affected pollination so production was not high. From the end of June onwards, a very hot and sunny summer, only 3 days of rain until September; for the harvest, it was preferred to wait for some rain and cold in order to delay the ripening and harvest. From mid-September there were sunny but cold days, temperatures from 13°C at night to 24°C during the day that slowed down the ripening and favored the presence of perfumes and aromas in the grapes. During the harvest, which began in early October, there was rain that however did not affect the quality of the grapes; the harvest was excellent, with not too abundant production, about 70 Ql per Ha, and optimal sugar content, 20/21 babo, and good and high acidity. VINIFICATION Harvest by hand and in crates in October, the grapes, after careful selection, are pressed, destemmed, cold macerated for a few days to extract anthocyanins, tannins and aromas from the skins that give the wine color, body and aroma; then fermented in steel fermenters for a few days and then transferred to new barriques where malolactic fermentation takes place and where the wine remains to mature for a period ranging from 18 to 24 months. After bottling, the wine is refined for at least 8 months in bottles stored in a suitable room before being released on the market. ANALYTICAL DATA Alcohol % Vol 14.60 Dry extract g/lt 34.10 Sugars g/lt 1.6 Non-reducing extract g/lt 32.50 Total acidity g/lt 5.09 Volatile acidity g/lt 0.84 Total sulphur dioxide mg/lt 61 BOTTLES PRODUCED 2,667