Roncaglia
RONCAGLIA is a small village just out of Pesaro along Italy’s Adriatic coast. The surrounding hills, bordering the San Bartolo Natural Park, have always been considered the most suitable for cultivation of Albanella, the local variety traditionally used for the white wine of the town. With Albanella grapes and a small addition of white vinification of Pinot Noir,
Fattoria Mancini has produced a wine called Roncaglia from the early seventies. In 1994, after more than twenty years of production, this wine was recognised as the D.O.C. Colli Pesaresi Roncaglia. To respect the distinctive characteristics of Albanella, Roncaglia is vinified in stainless steel.
It is a wine of good structure and great longevity, with refreshing aromas and flavour, appealing citrus notes and a typical minerality accentuated by the vineyards close proximity to the sea.
| Denomination | Colli Pesaresi DOC Roncaglia (Roncaglia is a restricted area of the DOC Colli Pesaresi, with it's own rules, that from the year 2000, require the inclusion of a minimum of 25% white vinification of Pinot Noir) |
| Vontage | 2022 |
| Prodution zone |
Hills of Roncaglia - Natural Park of Mount San Bartolo - District of Pesaro Distance from the coast: 1.5Km Altitude: 100/150m above sea level Soils: deep, high sand component, calcareous, silty |
| Varities | Albanella 70% - Pinot Noir 30% |
| Harvest |
Period: Albanella: mid September Pinot Noir: end of August Method: hand harvested into grilled baskets of 15Kg Transportation: in baskets in a mobile cooling cellar equipped with an independent diesel motor. The cooling cellar is transported to the vineyard every morning, allowing the grapes to be cooled as soon as they are harvested. The cellar then returns to the winery in the evening to continue the cooling process during the night. The grapes are then pressed the next morning at a temperature of around 9°C. |
| Yeld per hectare |
Albanella: 8000Kg/Ha Pinot Noir: 7000Kg/Ha |
| Vinification |
The grapes were whole bunch pressed at 9°C; must was extracted until 55% in weight of the grapes. The must was cold settled for 24 hours. Fermentation took place in temperature controlled tanks up to a maximum temperature of 18°C. Malolactic fermentation was not carried out. |
| Maturation |
Four months in tank on lees Microfiltration prior to bottling |
| Analytical data |
Alcohol % vol: 12,5 pH: 3,08 Total Acidity: 6,85 |
| Tasting notes | |
| Released | June 2023 |
| Bottles produced | |
|
Notes |
Fattoria Mancini is the only producer of the DOC Colli Pesaresi Roncaglia |
