Ancreus
Tasting Notes
Notes
Colour: dark purple red colour.
Scent in perfume: a rich and immediate bouquet with hints of raspberries and blackberries with a touch of violet and liquorice.
Flavour: it is rich and well structured and offers ever increasing sensations of violets and cocoa until the strong and mighty meeting with the tannins, that make the sensations last.
Best served at: 19 ° C.
Food matches: excellent with roast meats, wild fowl, braised meat and cheeses. To be served at 19° C.
Critica
GAMBERO ROSSO – Vini d’Italia 2010:
Two Glasses
LUCA MARONI – I migliori vini italiani 2010:
84 / 100
WEIN – PLUS .COM:
86 / 100
Vineyard
Production area: Roero
Cru: Grapes from Vigna Colla and Munbel
Height o.s.l.: 350
Sun exposure: South
Vines per hectare: 4.000
Farming: Guyot
Kg of grapes per hectare: 7.000
Soil: Calcareal
Year of implant: 1967-1950
Surface: 2.000 mq
Wine per hectare: 4.500 lt
Production process
Harvest: Selected hand-made harvest in 20 kg boxes
Vinifcation: Grapes are rapidly carried to storage, where they are stem removed, cooled and macerated in the same day in the press. Fermentation temperature is carried out in stainless steel tanks and controlled at temperatures ranging from 26-28 ﾺC, in order to extract colour and preserve scent of fresh and ripe fruits
Vintage: 2006
Aging: Once alcoholic fermentation is brought to an end, after 15-20 days, wine is kept in barrels of 225 litres for 6 months.
Size / Format: 750 ml
Produced bottles: 1.500
Ageing potential: 2010-2015
Chemical analysis
Extract: 30
Free SO2: 20
Total SO2: 90
Alcohol vol. (%): 13,5% Vol.
Sugar rate: 2
Ph: 3,20
Total Acidity: 5,50
Our Wines
Ancreus 2006
Notes
Colour: dark purple red colour.
Scent in perfume: a rich and immediate bouquet with hints of raspberries and blackberries with a touch of violet and liquorice.
Flavour: it is rich and well structured and offers ever increasing sensations of violets and cocoa until the strong and mighty meeting with the tannins, that make the sensations last.
Best served at: 19 ° C.
Food matches: excellent with roast meats, wild fowl, braised meat and cheeses. To be served at 19° C.
Critica
GAMBERO ROSSO – Vini d’Italia 2010:
Two Glasses
LUCA MARONI – I migliori vini italiani 2010:
84 / 100
WEIN – PLUS .COM:
86 / 100
Vineyard
Production area: Roero
Cru: Grapes from Vigna Colla and Munbel
Height o.s.l.: 350
Sun exposure: South
Vines per hectare: 4.000
Farming: Guyot
Kg of grapes per hectare: 7.000
Soil: Calcareal
Year of implant: 1967-1950
Surface: 2.000 mq
Wine per hectare: 4.500 lt
Production process
Harvest: Selected hand-made harvest in 20 kg boxes
Vinifcation: Grapes are rapidly carried to storage, where they are stem removed, cooled and macerated in the same day in the press. Fermentation temperature is carried out in stainless steel tanks and controlled at temperatures ranging from 26-28 ﾺC, in order to extract colour and preserve scent of fresh and ripe fruits
Vintage: 2006
Aging: Once alcoholic fermentation is brought to an end, after 15-20 days, wine is kept in barrels of 225 litres for 6 months.
Size / Format: 750 ml
Produced bottles: 1.500
Ageing potential: 2010-2015
Chemical analysis
Extract: 30
Free SO2: 20
Total SO2: 90
Alcohol vol. (%): 13,5% Vol.
Sugar rate: 2
Ph: 3,20
Total Acidity: 5,50