Cupramontana is white wine country. At 500 metres above sea level and in the shadow of Apennine peaks up to 1500 metres high, this is hardly surprising. And yet in the capital of Marchegian wine, there is a tradition of giving a voice to short-macerated and fresh red wines alongside weighty white wines. Corrado Dottori's Nocenzio is an example of this.
The Nocenzio is made from Montepulciano and Sangiovese, which are rooted in different plots in limestone, gypsum and white marl. The oldest plantings date back to 1973.
In the cellar, whole berries are fermented spontaneously - sometimes with the grape skins - and left in contact with the must/wine for 7-12 days. Ageing takes place in steel tanks for six months before the Nocenzio is bottled unfiltered and unsulphurised.
Corrado Dottori says that Nocenzio is an agile but by no means banal wine that should be drunk fresh and in large sips.
Deep fruit flavours leave their mark right from the start: sour cherries and wild berries, which are gradually complemented by juniper and undergrowth notes. Open and accessible, impressive and lively. Not a long, calm river, but rather a dynamic, torrential stream. Juicy and vital finish.