Generally hand-harvested in the first half of October, these red grapes arrive in the cellar during the coolest hours of the day and are removed from their stalks and fermented in their own skins for 30 days. This results in a gorgeously voluptuous ruby red wine, that pairs well with all the best Italian culinary creations from grilled meats to meats with sauces and tomatoes, cheeses and charcuterie (cold meats).
Meet The Producer
Based inland from Ancona, Federico Mencaroni is a fourth-generation winemaker who was taught everything he knows by his dear uncle, Nevio Mencaroni, who overcame a wealth of rising pressures from globalisation to preserve this small but beautifully formed vineyard in one of Italy’s most undiscovered wine regions.
Cantina Mencaroni – at just six hectares – is small by modern standards. But, when you consider the entire Le Marche region has only 20,000 hectares of vineyards, six will do nicely thanks!