Admura - Rocco di Carpeneto

Admura - Rocco di Carpeneto

Admura is a red wine obtained from red grapes. Admura in the local dialect means "toy". The grapes come from a small vineyard harvested by hand in a vineyard planted on clayey-calcareous soils. It is vinified in stainless steel tanks, with spontaneous fermentation and 2-4 weeks maceration. Refine for at least 20 months in used oak barrels and in earthenware pots. Admura shows a ruby ​​red glass. On the nose there are hints of berries, with notes of floral and spicy aromas. At the sip it is medium-bodied, harmonious, soft, characterized by a good freshness. Closes with a nice finish.

Service

We taste Admura at a temperature of 16/18 ° in tulip glass. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

It goes well with first courses based on tomato sauces, second courses of meat, to try with some cabbage rolls with sausage.

Winery: Rocco di Carpeneto

Rocco di Carpeneto is a winery located in Carpeneto, in the province of Alessandria, among the rolling hills of the Alto Monferrato. The management is by Lidia Carbonetti, who moved from Milan to Carpineto, where he started the recovery of the vineyards and the construction of a modern winery. Functional and eco-efficient winery built with a set of river stones, steels, wooden slats, resins and plastics, and designed on three levels: the first is the receipt of the grapes and de-stemming, the second the vinification and pressing, and all last we find the amphoraia and underground vat. The cultivated hectares, all in biological radical regime, are subdivided into microparcells and are found on frank land, mainly silt-clay in the north-south direction. The cultivated vines are the traditional and native piedmontese. mainly red berry: Barbera, Dolcetto, Nebbiolo, Albarossa and the Cortese Bianco which give rise to wines that are radical, long-lived wines. The philosophy of Rocco di Carpeneto is to enhance the historical vocations of the terroir of Monferrato with the production of theses, radical and long-lived wines.