2022 Cantine Matrone - Lacryma Christi del Vesuvio Rosso
$59.00
Lacryma Christi Rosso is mainly produced from Piedirosso grapes, and the remaining percentage from Aglianico and minor part of other local varieties like Sciascinoso and Cancello. Piedirosso is distributed over three vineyards located at 30 – 120 – 200 meters above sea level and Aglianico are grown exclusively at 30 meters above sea level. The harvesting period is established on the basis of the seasonal trend, in general trying to wait for a good phenolic ripeness so as to be able to carry out macerations of 8/10 days. Pumping over and punch downs are carried out with variable time. At the end of fermentation the wine is then aged for 12 months in inox and release after at least one year in bottle. This wine is litterally the Vesuvius in a glass.
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Lacryma Christi Rosso is mainly produced from Piedirosso grapes, and the remaining percentage from Aglianico and minor part of other local varieties like Sciascinoso and Cancello. Piedirosso is distributed over three vineyards located at 30 – 120 – 200 meters above sea level and Aglianico are grown exclusively at 30 meters above sea level. The harvesting period is established on the basis of the seasonal trend, in general trying to wait for a good phenolic ripeness so as to be able to carry out macerations of 8/10 days. Pumping over and punch downs are carried out with variable time. At the end of fermentation the wine is then aged for 12 months in inox and release after at least one year in bottle. This wine is litterally the Vesuvius in a glass.
Lacryma Christi Rosso is mainly produced from Piedirosso grapes, and the remaining percentage from Aglianico and minor part of other local varieties like Sciascinoso and Cancello. Piedirosso is distributed over three vineyards located at 30 – 120 – 200 meters above sea level and Aglianico are grown exclusively at 30 meters above sea level. The harvesting period is established on the basis of the seasonal trend, in general trying to wait for a good phenolic ripeness so as to be able to carry out macerations of 8/10 days. Pumping over and punch downs are carried out with variable time. At the end of fermentation the wine is then aged for 12 months in inox and release after at least one year in bottle. This wine is litterally the Vesuvius in a glass.
