WINES

L A C R I M A

LACRIMA DI MORRO D'ALBA DOC
VINIFICATION

Fermentation at controlled temperature in steel tanks, with pre- and post-fermentation maceration of 20/22 days. Malolactic fermentation and maturation in steel barrels. Bottle aging for 4 months.

GRAPES

100% Lacrima

BOTTLES PRODUCED

A total of 20,000

DESCRIPTION

Intense ruby red with violet hues. Varietal aroma of rose, violet and red fruit notes. A wine of good extractive consistency, delicately tannic and harmonious.

R U B B J A N O

LACRIMA DI MORRO D'ALBA DOC
VINEYARD

Rubbjano comes from our oldest Lacrima vineyard, with the same name.

VINIFICATION

Fermentation at controlled temperature in oak vats with pre-fermentation and post-fermentation phases of 20/22 days each. Malolactic fermentation and aging in 25 hectolitre oak casks for 10-12 months. Bottle aging for 6 months.

GRAPES

100% Lacrima

BOTTLES PRODUCED

A total of 2,500

DESCRIPTION

Deep ruby red. On the nose it has an ample and persistent bouquet, with notes of withered roses, violets and nuances of vanilla. The taste is soft, velvety and well structured.

L U I G I N O

LACRIMA DI MORRO D'ALBA SUPERIORE DOC
VINIFICATION

This wine is a cellar selection and derives from the blending of the product obtained during the various end-of-fermentation rackings of the grapes harvested in our best vineyards.

Each vat or barrel produces a maximum of 10% of the product with noble lees, which is then placed in small steel barrels and barriques, where it is aged for 12 months. During this period we carry out constant batonnage and subsequent racking for clarification and cleaning. At the end of maturation, the best barrels are selected and assembled. Bottle-aged for 6-8 months.

GRAPES

100% Lacrima

BOTTLES PRODUCED

A total of 2,000

DESCRIPTION

Impenetrable ruby with violet highlights. On the nose, roses, violets and wild berries, complex and rich in interesting aromatic evolutions as it breathes in the glass.

Full-bodied, long and slightly spicy finish.

N O V E

LACRIMA DI MORRO D'ALBA DOC SENZA SOLFITI AGGIUNTI
VINEYARD

Our Lacrima 9 comes from a 3-hectare vineyard, where we planted our own particular clone of Lacrima in 1998.

VINIFICATION

Fermentation takes place at controlled temperature in stainless steel for 18 – 22 days. During the process a minimal amount of natural sulphites is generated and it is only these that are present in the wine. No sulphites are added during the passage in the cellar. Maturation in stainless steel tanks for 4 months follows, followed by aging in bottles for a further 3 months. When bottling, we use a technical cork to ensure a controlled evolution of the product without the risk of excessive oxygen absorption by the wine.

GRAPES

100% Lacrima

BOTTLES PRODUCED

A total of 6,000

DESCRIPTION

Intense ruby red with distinct violet highlights. The absence of sulphites in fermentation allows for maximum intensity of colour and very intense floral and fruity aromas. The taste is soft, fresh and pleasantly tannic. Good aromatic and taste persistence.

L E R O S E D I S E T T E M B R E

ROSATO IGT MARCHE
VINEYARD

Le Rose di Settembre comes from the 2-hectare “vigneto di Gildo”, where we harvest at the beginning of september.

VINIFICATION

The Lacrima grapes are soft pressed directly to limit colour extraction. Part of the product comes from the dripping of the press, while the rest of the must is sent to fermentation after contact with the skins for about 12 hours.

Fermentation takes place at a controlled temperature in steel tanks, with a short final period on the fine lees. Bottle aging for 3 months.

GRAPES

100% Lacrima

BOTTLES PRODUCED

A total of 3,000

DESCRIPTION

Intense pink with violet highlights, scent of rose hips and violets. The taste is fresh and pleasant to drink. Good aromatic complexity reminiscent of almonds and berries in the finish.

A N I M A R O S A

ROSATO IGT MARCHE
VINEYARD

Anima Rosa comes from the 3-hectare “vigneto di Binci”, where harvesting begins in the third week of august.

VINIFICATION

We use only the dripping of the first-pressing must, with an immediate separation of the marc. Fermentation takes place at low temperature in steel tanks with a short final period on the fine lees. Maturation in steel for 2 months, aging in the bottle for 3 months.

GRAPES

100% Lacrima

BOTTLES PRODUCED

A total of 3,000

DESCRIPTION

Pale pink. Sweet notes of violets on the nose, then fruity traits of strawberries and raspberries. Dry, sapid and fresh on the palate.

B O L L A R O S A

SPUMANTE ROSATO BRUT
VINEYARD

BollaRosa originates from the 3-hectare “vigneto di Binci”, where harvesting begins in the third week of august.

VINIFICATION

As in the case of Anima Rosa, the still version of this wine, the must does not remain in contact with the marc during maceration, but derives exclusively from soft direct pressing. The first-pressing must obtained is immediately left to fermentation at a low temperature in steel tanks, with a short final period on the fine lees.

We use the Martinotti method with prolonged prise de mousse for 4-5 months.

GRAPES

100% Lacrima

BOTTLES PRODUCED

A total of 7,000

DESCRIPTION

Pale pink. Delicate nose of violets and roses. Fresh palate, fine perlage. Finish of berries.

D I E L E

MARCHE IGT BIANCO
VINEYARD

Di Ele comes from our north-east facing “vigneto del Poggio”.

VINIFICATION

Destemming and direct pressing of the grapes with separation of the first-pressing must be directly followed by fermentation at low temperature in steel tanks. At the end of fermentation, prolonged re-suspension of the fine lees takes place. Maturation in stainless steel for 4 months and 2 months in the bottle follows.

GRAPES

70% Verdicchio, 30% Incrocio Bruni 54

BOTTLES PRODUCED

A total of 3,000

DESCRIPTION

Straw yellow with green highlights. Floral sensations and hints of exotic fruit. Full-bodied, sapid and fresh, with light almond notes.

L ' I N T R U S O

VINO ROSSO MARCHE IGT
VINEYARD

This wine is born by assembling grapes from various vineyards, consisting of Montepulciano and Sangiovese, with a minority of Lacrima and Merlot. Harvesting takes place in two distinct phases to allow for the ideal ripening of the different grape varieties.

VINIFICATION

After the grapes are destemmed, the must remains in contact with the skins for 3 weeks at a controlled temperature in two 25 hectolitre steel vats, with daily manual pressing. It remains for 6-8 months in large wooden barrels and then 6 months in the bottle.

GRAPES

40% Montepulciano, 30% Sangiovese, 20% Lacrima, 10% Merlot.

BOTTLES PRODUCED

A total of 4,000

DESCRIPTION

Intense ruby red with slight garnet highlights. Hints of red berry fruit, with a light spicy note. Good structure and balance with smooth tannins.

V I S C I O L A

FLAVOURED WINE AND SOUR CHERRY DRINK
PRODUCTION

The production of this typical drink from the Marche region involves two fermentations, during which the sour cherries are never pressed in order to maintain the freshness of the aromas. In the first step, the sour cherries, harvested when slightly over-ripe, ferment in demijohns placed in the sun for 40 days. At the end of this period a syrup and the spent sour cherries are obtained, which are re-fermented separately for 3 weeks with Lacrima grape must. Two products of different sweetness are thus obtained, which are blended during the bottling stage.

ANNUAL PRODUCTION

A total of 2,000 500-ml bottles

DESCRIPTION

Deep red, consistent, with violet tones. Clear scents of black cherry, violet and morello cherry. Clean, sweet, elegant and harmonious on the palate.

experience

Treat yourself to a tasting

Make a special present or try one of our experiences. Come to our winery for a full immersion in the terroir of Lacrima di Morro d’Alba, prepared with care by our family – or try one of our home tasting boxes.

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