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VIT0517RW
Vittorini di Nico Speranza
Le Marche Rosso
2017
Le Marche
Certified Organic
Wild yeasts
Low Sulphur

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Bang in the middle of Central Eastern Italy, Le Marche sits somewhat unfairly in the shadows of its regional neighbours Tuscany and Umbria. With the beautiful Adriatic coast to the east and the rugged Apennine mountain range to the west it brings a range of soils, indigenous grapes and microclimates. Moving inland from the coastal chalk and limestone it boasts a number of DOC/DOCGS mixed between reds and (more numerous) whites. On the red side the ubiquitous Montepulcianco and Sangiovese dominate in wines like Rosso Conero and Rosso Piceno whereas on the white side Pecorino, Bianchello, Passerina and certainly the star of the show Verdicchio, might even consider Le Marche their spiritual home.

Nico Speranza left a corporate job in Milan aged 30 to go and make wine in the countryside, one of many these days, he says. Set amongst the steep hills of Monsampietro Morico in the heart of Le Marche, Domenico Speranza, Nico's grandfather, set up the winery that Nico now runs. His goal is to make, "conscientious wine, the most natural way possible without ulterior motives and without shortcuts". And that's not a bad translation either, he is a proper poet. His cuvées are inspired by a Piedmont poets and Nick Cave alike. His production is a few thousand, and each year his wines change, using plantings of local Le Marche varieties; Sangiovese, Montepulciano, Pecorino, as well as Incrocio Bruni (Verdicchio-Sauvignon) and some Petit Verdot. Using alternative energy sources (geothermal and solar) he tries to reduce the wineries impact on the environment.

Tasting note: Blackcurrant jam and damson jelly nose. Juicy with cooked raisins; a bit of liquoirce and pain d'epices. The palate is smooth; smokey and deep. Dark; black; concentrated fruit dominates follwed by dry; peppery and well developed tannins. Hint of eucalyptus and aniseed finishing on lots of blackcurrant.
Winemaking Detail: The Petit Verdot is picked in early October and the Montepulciano at the end of it. A portion of Montepulciano is placed in small boxes for a period of one month to dehydrate. THe grapes are destemmed without crushing and ferment whole on indigenous yeasts without the use of sulfur. Fermentation takes place at a temperature of around 15 °C (and takes 60 days to complete ) with maceration on the skins throughout. In March the wine is assembled and it left to age partly in steel and partly in wood for 2 years with no further sulphites added.
Features Blackcurrant Damson Pepper Smokey Aromatic

Features Aromatic, Blackcurrant, Concentrated, Damson, Pepper, Smokey,
Tasting note Blackcurrant jam and damson jelly nose. Juicy with cooked raisins, a bit of liquoirce and pain d'epices. The palate is smooth, smokey and deep. Dark, black, concentrated fruit dominates follwed by dry, peppery and well developed tannins. Hint of eucalyptus and aniseed finishing on lots of blackcurrant.
Drink with
Grilled meats, Veal, Venison,

Wine details

Country Italy
Region Le Marche
Producer Vittorini di Nico Speranza
Wine Name Le Marche Rosso
Colour Red
Style Dry & Classic
Vintage 2017
Main Grape Montepulciano
Other Grapes 25% Petit Verdot
Size 6 x 75cl
Closure Cork
A.B.V. 15%
Production 2000
Aging 2 years in a mix of old oak and SST
Soil Clay base with limestone; silt and sand
Time to drink Now - 2023
Winemaking Detail The Petit Verdot is picked in early October and the Montepulciano at the end of it. A portion of Montepulciano is placed in small boxes for a period of one month to dehydrate. THe grapes are destemmed without crushing and ferment whole on indigenous yeasts without the use of sulfur. Fermentation takes place at a temperature of around 15 °C (and takes 60 days to complete ) with maceration on the skins throughout. In March the wine is assembled and it left to age partly in steel and partly in wood for 2 years with no further sulphites added.

VIT0517RW
Vittorini di Nico Speranza
Le Marche Rosso
2017
Le Marche
Certified Organic
Wild yeasts
Low Sulphur

Bang in the middle of Central Eastern Italy, Le Marche sits somewhat unfairly in the shadows of its regional neighbours Tuscany and Umbria. With the beautiful Adriatic coast to the east and the rugged Apennine mountain range to the west it brings a range of soils, indigenous grapes and microclimates. Moving inland from the coastal chalk and limestone it boasts a number of DOC/DOCGS mixed between reds and (more numerous) whites. On the red side the ubiquitous Montepulcianco and Sangiovese dominate in wines like Rosso Conero and Rosso Piceno whereas on the white side Pecorino, Bianchello, Passerina and certainly the star of the show Verdicchio, might even consider Le Marche their spiritual home.

Nico Speranza left a corporate job in Milan aged 30 to go and make wine in the countryside, one of many these days, he says. Set amongst the steep hills of Monsampietro Morico in the heart of Le Marche, Domenico Speranza, Nico's grandfather, set up the winery that Nico now runs. His goal is to make, "conscientious wine, the most natural way possible without ulterior motives and without shortcuts". And that's not a bad translation either, he is a proper poet. His cuvées are inspired by a Piedmont poets and Nick Cave alike. His production is a few thousand, and each year his wines change, using plantings of local Le Marche varieties; Sangiovese, Montepulciano, Pecorino, as well as Incrocio Bruni (Verdicchio-Sauvignon) and some Petit Verdot. Using alternative energy sources (geothermal and solar) he tries to reduce the wineries impact on the environment.

Tasting note: Blackcurrant jam and damson jelly nose. Juicy with cooked raisins; a bit of liquoirce and pain d'epices. The palate is smooth; smokey and deep. Dark; black; concentrated fruit dominates follwed by dry; peppery and well developed tannins. Hint of eucalyptus and aniseed finishing on lots of blackcurrant.
Winemaking Detail: The Petit Verdot is picked in early October and the Montepulciano at the end of it. A portion of Montepulciano is placed in small boxes for a period of one month to dehydrate. THe grapes are destemmed without crushing and ferment whole on indigenous yeasts without the use of sulfur. Fermentation takes place at a temperature of around 15 °C (and takes 60 days to complete ) with maceration on the skins throughout. In March the wine is assembled and it left to age partly in steel and partly in wood for 2 years with no further sulphites added.
Features Blackcurrant Damson Pepper Smokey Aromatic

Features Aromatic, Blackcurrant, Concentrated, Damson, Pepper, Smokey,
Tasting note Blackcurrant jam and damson jelly nose. Juicy with cooked raisins, a bit of liquoirce and pain d'epices. The palate is smooth, smokey and deep. Dark, black, concentrated fruit dominates follwed by dry, peppery and well developed tannins. Hint of eucalyptus and aniseed finishing on lots of blackcurrant.
Drink with
Grilled meats, Veal, Venison,

Wine details

Country Italy
Region Le Marche
Producer Vittorini di Nico Speranza
Wine Name Le Marche Rosso
Style Dry & Classic
Vintage 2017
Main Grape Montepulciano
Other Grapes 25% Petit Verdot
Size 6 x 75cl
Closure Cork
A.B.V. 15%
Production 2000
Aging 2 years in a mix of old oak and SST
Soil Clay base with limestone; silt and sand
Time to drink Now - 2023
Winemaking Detail The Petit Verdot is picked in early October and the Montepulciano at the end of it. A portion of Montepulciano is placed in small boxes for a period of one month to dehydrate. THe grapes are destemmed without crushing and ferment whole on indigenous yeasts without the use of sulfur. Fermentation takes place at a temperature of around 15 °C (and takes 60 days to complete ) with maceration on the skins throughout. In March the wine is assembled and it left to age partly in steel and partly in wood for 2 years with no further sulphites added.