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Ciprea Offida Pecorino DOCG BIO 2022 750ml SIMONE CAPECCI
€17.00
(€22.67 / L)
VAT included
OFFIDA PECORINO
Controlled and Guaranteed Designation of Origin
100% Pecorino
The indigenous Pecorino vine has been recovered in the mountainous hinterland, where low yields had confined it, thanks to its high qualities that research and passion have
brought to light. Ciprea was born from a discovery: a tribute to the Picenian civilisation and the use of shells as ornaments.
SENSORY ANALYSIS
Brilliant colour with greenish reflections. Bouquet rich in complexity in which scents of yellow fruit and sage predominate. Evolution is slow and progressive and oxygenation
brings out mineral notes. It is a full, persistent, elegant wine, characterised by a fresh, well-balanced acidity. Good ageing capacity
VINE: Pecorino.
VINEYARD AGE: 26 years old with eastern exposure and altitude 200-250 m
SOIL: Clayey and loamy.
GROWTH: Guyot.
YIELD HECTARE: 50 HL/ha
HARVEST: Manual harvest in boxes with selection of the bunches in the
first days of September.
VINIFICATION: A short skin maceration is followed by
fermentation in cement vats and a long refinement
on fine lees until the following spring.
ALCOHOL: 13.0% Vol
IDEAL TEMPERATURE: 10°C-12°C
Controlled and Guaranteed Designation of Origin
100% Pecorino
The indigenous Pecorino vine has been recovered in the mountainous hinterland, where low yields had confined it, thanks to its high qualities that research and passion have
brought to light. Ciprea was born from a discovery: a tribute to the Picenian civilisation and the use of shells as ornaments.
SENSORY ANALYSIS
Brilliant colour with greenish reflections. Bouquet rich in complexity in which scents of yellow fruit and sage predominate. Evolution is slow and progressive and oxygenation
brings out mineral notes. It is a full, persistent, elegant wine, characterised by a fresh, well-balanced acidity. Good ageing capacity
VINE: Pecorino.
VINEYARD AGE: 26 years old with eastern exposure and altitude 200-250 m
SOIL: Clayey and loamy.
GROWTH: Guyot.
YIELD HECTARE: 50 HL/ha
HARVEST: Manual harvest in boxes with selection of the bunches in the
first days of September.
VINIFICATION: A short skin maceration is followed by
fermentation in cement vats and a long refinement
on fine lees until the following spring.
ALCOHOL: 13.0% Vol
IDEAL TEMPERATURE: 10°C-12°C
WI CIPREA CAPECCI 22
14 Items
Data sheet
- Year
- 2022
- Type
- White Wine