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Moroder Rosso Conero 2003
Grape variety: :100% Montepulciano.
Ruby red color, intense and bright. To the nose it recalls mature fruits, like maraschino cherries and green rind of walnut. An aftertaste of licorice is left behind with evident notes of cinnamon and plum. The aroma is full-bodied and marries ideally with its strength and roundness. At the end there is a pleasant trace of bitter almonds.
The land has been property of the Moroder family since the beginning of the 19th century and now is experiencing a period of great vitality thanks to new policies aiming to create high quality wines. The success of these new and winning policies are also the result of the great dedication and love shown in wine production on the part of Alessandro Moroder and his wife Serenella.
The careful selection of grapes and the redesigning of the wood barrels are just a few of the secrets of the estate's success in producing "Dorico" wine, the excellence of which has been acknowledged by a number of esteemed publications.
Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.
Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.