Lacrima di Morro D’alba DOC

Fonte del Re

First vintage: 1997

Lacrima 100%

Marche

Fonte del Re is a local toponym that refers to the site where an ancient water source was located.

It is not far from Morro d’Alba, the town in the Marche hills which since 1985 has given its name to the DOC appellation. Lacrima, so called from the characteristic tear-drop which weeps from the cluster when the grapes are fully ripe, is a vine that has been known since ancient times. It has been saved from extinction, and is currently cultivated in a tiny production area around Morro d’Alba (near Ancona), about 15 km from the Adriatic sea.

Characteristics

DENOMINATION

Lacrima di Morro D’alba DOC

GRAPE VARIETIES

Lacrima 100%

AREA OF PRODUCTION

Marche

VINEYARD

The vineyards are at an altitude of 150-200 meters above sea level, and are on very deep clay loam soils, with a south-east/south-west aspect.

YIELD PER HECTARE

The yields are between nine and ten tons per hectare.

HARVEST

The harvest is carried out by hand and normally takes place in the period from the middle to the end of September.

VINIFICATION

The grapes are destalked and lightly pressed, then undergo maceration for a maximum of ten days in steel fermentation vats. The temperature in this period is kept at around 24°C, with the aim of preserving as far as possible the fruity notes in the must. As soon as the alcoholic fermentation is finished, the wine starts the malolactic fermentation.

AGING

It is then aged in steel for about four months. A short period in bottle completes the ageing process.

AVAILABLE FORMATS

75 cl bottle

Tasting

COLOR

The wine presents a deep ruby red colour with evident shades of violet.

SCENT

The nose is remarkable for a delicate and characteristic, in- tense and aromatic vinous aroma, suggestive of roses, violets and brushwood.

TASTE

Flavour dry and warm, with clear and pungent but not rasping tannins. Soft and fairly rounded, and also with good body and persistence.

PAIRINGS

This wine is traditionally matched with typical local charcuterie such as Lardellato di Fabriano or Ciavuscolo salami, first courses based on Salsa Rossa and meat sauce, and second courses based on white meats. It can also be accompanied by antipasti of blue fish, marinaded or soused in the same wine, and some types of fish soup. It is also excellent with medium-hard cheeses.