Grape variety: Grechetto 100%.
Yield per hectare: 60 hL per hectare / 2 kg per plant.
Harvest: grapes are handpicked in the third week of September.
Vinification: the grapes and skins are allowed to separate naturally. Fermentation is at 18°C. The wine is kept in contact with the yeasts for a lengthy period (90 days) after fermentation has been completed.
Ageing: stainless steel vats, bottle ageing for 3 months.
Tasting notes: deep straw yellow in colour with green hues. A fresh, fruity and floral bouquet with notes of peach, almond and hawthorn blossoms. Good balance and a pleasant alcoholic backbone.
Accompanies: seafood starters and first courses. Soups with dried pulses and cereals, savoury pies, grilled fish and white meats, fresh cheeses and spicy salamis. Serving temperature: 12°C.
Information About Antonelli San Marco: San Marco de Corticellis was a Longobard cohort which belonged to the Bishop of Spoleto from the 13th to the 19th centuries and the boundaries of the estate are still the same as described in the 13th century document kept in the Bishop's Archive of Spoleto. In 1881 Francesco Antonelli purchased the property and began the extensive modifications, which included the planting of specialised vineyards; a 1902 report mentions plantations of 5,000 trees per hectare. In 1979 the company began bottling and marketing the wines which until then had mostly been sold in bulk. Since 1992 the estate has also been able to accomodate "oenotourists", following the conversion of "Casale Satriano" into 6 apartments with swimming pool. The estate extends over a single 170 hectare portion of land in the municipality of Montefalco, at the heart of the DOCG winemaking area at an average height of 430m a.s.l. The hilly land dates back to the Pleistocene period and it is deep, alluvial, clayey soil, rich in lime. The vineyards are predominantly south- and west-facing, with the rows of vines arranged in the direction of the slope. The training system used is a low cordon with spurs. Each planted area is 2.5 x 0.8m for a total of 5,000 plants per hectare. Grass is planted between the rows and over-abundant bunches are thinned out in summer. Between 1998 and 2000, 12 hectares of new vineyards have been planted. The cellar is situated at the centre of the complex, below the proprietor's house. Work is about to begin on an underground extension to provide room for ageing in wood and in bottles, and for the vinification cellar, to allow the fruit to be placed in the fermentation containers without the use of pumps. The current capacity is around 3,000 hl. The total wine production is about 1300 hl per year for a total of about 170,000 bottles. Only grapes of our own production are used for our wines.
|denomination||Grechetto Colli Martani DOC Organic|
|features||Dry white wine|
|winemaking||The grapes and skins are allowed to separate naturally. Fermentation is at 18°C. The wine is kept in contact with the yeasts for a lengthy period (90 days) after fermentation has been completed.|
|Ageing||Stainless steel vats, bottle ageing for 3 months.|
|Food Type||Seafood starters and first courses. Soups with dried pulses and cereals, savoury pies, grilled fish and white meats, fresh cheeses and spicy salamis. Serving temperature: 12°C.|