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Stacciola - Colli Pesaresi Rosso D.O.C.

vino-rosso-biologico

Oenologist: Giancarlo Soverchiavino-biologico
Our range of wines are controlled and certified by the “Suolo e Salute s.r.l.” organization
Odc. Authorized by D.M. MRAAF 9697232 30/12/90 in application to the Reg. EEC 22092/91 IT ASS S499 T 080139


Organoleptic features

vino-biologico-rossoRuby-red colour with garnet highlights;
vino-biologico-rossoIntense and persistent scents of small red fruits from the wood hit the nose, this wine is pleasantly soft thanks to its tannins which are never astringent;
vino-biologico-rossoIn this version which has not had a passage into the barrique; it recalls tertiary aromas of leather vanilla and tobacco;
vino-biologico-rossoAfter bottling, it may stay in cool wine cellars for the fusion of its organoleptic features; it is full bodied and elegant, with a good structure.

Technical sheet

Type vino-biologico-rossoRed still wine
Category vino-biologico-rossoPopular Premium
Production area
vino-biologico-rossoSan Costanzo (Pesaro-Urbino) - Marche
Grape variety
vino-biologico-rosso70% Sangiovese and other local varieties
Altitude vino-biologico-rosso200 mtrs a.s.l.
Exposure vino-biologico-rossoSouth-East
Cultivation form
vino-biologico-rossohigh spurred cordon, central curtain
Age of plants
vino-biologico-rosso5 years average
Soil vino-biologico-rossosandy/clayey
Density of plants per Ha
vino-biologico-rosso3.000
Yield per Hectare
vino-biologico-rossoabt. 7 Tosn/Ha
Vintage vino-biologico-rossoend of September/first ten days of October
Harvesting vino-biologico-rossoby hand in shallow cases
Vinification vino-biologico-rossoA pre selection of the grapes is made during the harvesting and subsequently in the wine cellar by the vibrating selection table and the sorting table, the pigiage is used as well, long maceration of more than 20 days. Vinification and fermentation at a controlled temperature in stainless steel tanks. Further refinement in bottle.
Alcohol content
vino-biologico-rosso13,5 v %
Serving temperature
vino-biologico-rosso18° in medium size glasses

 
Etimologia del nome "Stacciola":
piccolissimo borgo (oggi conta 73 abitanti) immerso nel verde del comune di San Costanzo. Fiero delle sue origini e delle sue peculiarità: patria di Michelino della Stacciola e feudo del Conte Nicolo' Maurizi da Tolentino.
La Sagra della crescia, che si svolge durante la prima settimana di Agosto, è una festa tipica del posto che rispetta la tradizione e i sapori locali di un tempo, attirando gente da tutte le Marche e non solo.

downloas-pdf  Technical sheet Stacciola

Copyright © 2015 - Società Agricola Bruscia S.S. - Strada Cerasa 11/A, 61039, San Costanzo (PU), Marche, Italia -  P.IVA e C.F. 01057570416
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