The Mazzola winery produces this unique Italian red wine in an organic, limited-edition version.
The wine will be at the Bellavita Expo, an itinerant B2B trade fair event organised to promote Italian food and beverage around the world. Mazzola will be at the trade fair in Amsterdam, Holland, from 7th to 9th January 2019.
What’s unique about Lacrima di Morro d’Alba?
Lacrima di Morro d’Alba is one of the most intriguing Italian red wines. Its growing and production area is limited to its native small geographical area located in central Italy, in the Marche region, close to the Adriatic coast.
This wine has a small production but, over the years has managed to establish itself in international markets because it is unique in the world of quality wine.
One of the best ways to fully appreciate this grape is to taste the ‘Sangvineto’, an organic Lacrima di Morro d’Alba produced by the Mazzola winery in the town of Senigallia. The producer’s main challenge has been to create a wine capable of aging in order to fully express its characteristics at their best. In fact, this wine is historically known to be a young wine with its intense bouquet of primary perfumes.
The unique vineyard of the Mazzola winery gives the wine great structure and longevity, and as such, Mazzola has decided to vinify the Lacrima with innovative technology and methods, seizing another important uniqueness – this wine’s ability to evolve spicy, intriguing nuances. It is for this very reason that the Lacrima di Morro d’Alba organic Sangvineto produced by Mazzola has become a remarkable, aged, complex, elegant and easy-to-drink red wine.
Lacrima di Morro d’Alba Superior Doc “Sangvineto”
The Sangvineto is produced in a limited edition (only ten thousand bottles). It’s produced by carefully thinning and selecting the grapes. In fact, the harvest is carried out exclusively by hand when the grapes are fully ripe in the “Fontenuovo” vineyard located in the municipality of Senigallia (AN). The grapes are 100% Lacrima di Morro d’Alba and grow on clayey-calcareous soil. The vinification involves cold pre-fermentative maceration to extract aromas and colour. The fermentation takes place in stainless-steel vats using the “Ganimede” method at controlled temperatures. Sangvineto ages twelve months in stainless steel vats on fine lees with continuous batonnages, it then ages for a further year in the bottle.
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