The grape is handpicked. The first fermentation is obtained thanks to indigenous yeasts, bottled and fermented again in the bottle. Without added sulfites, no stabilizers or preservatives, is not carried out the disgorging.
Azienda Agricola Capecci Roberto. Acquaviva Picena (AP). Over the hills located between the Apennines and the Adriatic Sea, Acquaviva Picena enjoys excellent climatic characteristics favouring the cultivation of the vine. Here, the farm Vini Capecci handed down from generation to generation the love for vineyards. In 2002, the company began to produce wines following the unwritten rules of ancient oenology. The Vini Capecci produces no sulfites added wines and wines in natural stability where the fermentations are activated through indigenous yeasts and are not used allergens and a range of additives that are commonly used in winemaking.
General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.