OSVÁ
PRODUCTION AREA: Morro d’Alba – Italy
GRAPE VARIETY: 100% Lacrima
EXHIBITION: south-south/east
ALTITUDE: 150/190 meters above sea level
FIELD: clayey mixture
FARMING SYSTEM: guyot
PLANT DENSITY: 3300 stumps/ha
YIELD PER HECTARE: 100q grapes/ha
GRAPE HARVEST: manual, end of September
VINIFICATION: controlled fermentation
MATURATION: in steel barrels
REFINEMENT: bottled
ALCOHOL CONTENT: 13,5% vol
SERVING TEMPERATURE: 16/18 °C
Food Matches
Lacrima di Morro d’Alba is an ideal companion at the table at every stage of its evolution.
In its youth, it best expresses its freshness, which pairs perfectly with the culinary traditions of the Marche region.
Ideal for the intense flavours of local cured meats and pasta dishes with red sauces, as well as red meats and flavourful white meats.
Features
Rebirth and affirmation, two terms that represent one of the most beautiful stories of Italian wine recovery.
Saved from extinction in 1985 with the prestigious D.O.C. recognition, this oenological treasure finds its exclusive home in six municipalities in the province of Ancona, with Morro d’Alba as the epicentre of a thousand-year-old tradition.
The rolling hills of the Marche region, caressed by the Mediterranean climate, offer the perfect habitat for a grape variety as unique as it is fascinating, whose poetic name derives from a unique phenomenon: when fully ripe, the grapes open spontaneously, releasing drops of juice with the characteristic name of ‘lacrime’ (tears).
Sensory Notes
A kaleidoscope of sensations begins with the colour, with ruby red flashing violet hues, anticipating a rich and enveloping bouquet. The nose reveals a range of aromas where ripe fruit dances with delicate floral notes, creating a fragrant and inviting harmony.
On the palate, it reveals its balanced nature: dryness blends with a pleasant softness, giving it a medium-bodied structure that captivates the palate.
In certain vintages, a distinctive characteristic emerges that makes this wine unmistakable, a violet flavour so intense and characteristic that it becomes its olfactory signature.
