Production area: Ripatransone
Soil: medium density rather sandy soil with gravel and stones
Elevation: 350m
Density of vines per ha: 3.330
Pruning System: Cordon spur
Grape variety: Pecorino
Vinification: the grapes are harvested by hand and placed in boxes, the skins are softly pressed and vinification occurs with reduced exposure to oxygen
Maturation: four months on lees followed by three months in the bottle
Alcohol content: 13 % vol.
Total acidity: 8,5 g/l
Residual sugar:  0,7 g/l

Elegant and sumptuous, the bouquet is full of aromas of flowers and yellow pulpy fruits. On the palate Falchetti is full-bodied and has a long finish. There are good levels of acidity, warmth and flavour with a fulfilling finish. It pairs well with complex dishes, roasted fish and mature cheeses.

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