VINEYARD | The Menocchia stream runs along the northernmost valley for the Offida denomination and the last one entirely falling within the province of Ascoli Piceno. Emanuele obtains the grapes from the oldest core of his pecorino vines grown in the counter espalier with Guyot pruning, located at about 200 metres above sea level in south/west exposure, with roots grafted on a sandy-calcareous soil in the Vallerosa district in the municipality of Carassai. The good ventilation due to the summer breeze and day/night temperature range induced by the internal position give grapes with balanced sugar content, a high presence of malic and tartaric acid, intact heritage of aromatic precursors.
PERSON | Emanuele Dianetti is just over forty years old, has a degree in Economics and works as a bank executive. He grew up in a country cottage a few metres from the vineyard managed by his family. Despite his growing commitments, in the last 20 years he has dedicated a large part of his free time to taking care of the family vineyards together with his mother Giulia, and to producing wine as a self-taught wine maker. Currently, from five hectares of property he produces about 20,000 bottles. Campo Vallerosa is dedicated to his father Luciano, who died prematurely many years ago but was able to convey to his son his attachment to the land and a sense of the values of agricultural life.
WINE | The must ferments in barrique and demi-barrique for two months before being decanted into steel where it rests for six months on its fine lees before being bottled. After 16 months of rest in glass it is ready: bright greenish dress with soft golden reflections, it reveals to the nose a wide colour palette ranging from anise green to citrus yellow through darker smoky tones and very white mineral nuances of prodigious complexity. The mouth is crossed by vivid acidity onto a body with solid fibre capable of transforming into a sip of extraordinary tension and deep sapidity. The crackling finish touches unprecedented heights of articulation and aromatic persistence for the grape.
