Nocenzio 2020 – La Distesa

Nocenzio - La Distesa

Nocenzio is a red wine made from Montepulciano, Sangiovese and Cabernet sauvignon grapes. The vineyards have an average age of 10 years and arise on clayey-calcareous soils. After the manual harvest, in the cellar the grapes are fermented in open vats with only indigenous yeasts. After fermentation, the wine is assembled in French oak barrels where it remains dead for about a year. Bottling after clarification and filtration. The Nocenzio is ruby ​​red in color. The nose reveals notes of small red fruits, plum jam, black cherry with pleasant hints of cocoa, mint and juniper berries. On the palate it is dry and full-bodied, with good structure and with powerful tannins in youth. Generally it offers a feeling of elegance and austerity that increases with aging in the bottle.

Service

It should be served around a temperature of 16/18 ° in tulip glasses. Wine to be drunk immediately but left in the cellar a few years can give great emotions.

Pairing

Excellent pairing with a wide range of dishes, pasta, risotto, grilled meats, and medium-aged cheeses.

Cellar: Azienda Agricola La Distesa

The farm La Distesa is located in Cupramontana, in the province of Ancona. Born in 2000 from the desire of Corrado Dottori to produce wines that are not approved to international taste, but that respect the territory, the vines and the seasons, with their always different evolutions. For this reason, Corrado Dettori, chooses as organic farming method the only one that can express without distortion what the earth brings with it, naturally. The expanse is spread over three hectares of vineyards, to which we must add those intended for the cultivation of olive trees, the garden, the fodder and the forest. The vineyards, bred in Verdicchio, Trebbiano and Malvasia for the whites, and Montepulciano, Sangiovese and Cabernet sauvignon for the reds, are found on clayey soils rich in limestone. The work in the vineyard is characterized by the renunciation of any chemical substance, the sowing between the rows of field beans, peas and alfalfa, treatments only with sulfur, small doses of copper and biodynamic preparations, at low yields by strain, by the careful selection of grapes during harvesting, performed manually. In the cellar the grapes are vinified in a natural way, with soft crushing of the grapes, spontaneous fermentations with indigenous yeasts and careful refinements. According to the words of Corrado Dettori: "Being winemakers means telling the territory, with its many complexities, and following the seasons, with their always different evolutions