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Monsignor Bellone

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Variety : Bellone 100%

Production area : Cori (LT)

Soil : mainly tuffaceous

Climate : typically Mediterranean with mild winters and moderate rainfall, with hot and breezy summers.

Exposure and altitude : south / south east 350 m asl

Harvest period : second ten days of October

Training system : Frank foot

Plant density : 5500 plants per hectare

Yield per hectare : 80 quintals / Ha

Alcohol content : 13.5% vol

Vinification : Once in the cellar, the grapes are promptly de-stemmed, their temperature lowered and loaded into inertized pneumatic presses, in order to preserve all the aromatic precursors present in the grape and also to carry out a light maceration of the skins. Once in the tank, and after the necessary clarification, the must is fermented cold, at a controlled temperature, with selected yeasts. After fermentation, the wine is transferred with its fine lees into steam-toasted American oak barrels, where it remains for at least 12 months, with daily batonnage. The malolactic fermentation is not carried out and once ready the wine is filtered and bottled in 0.75 bottles where it refines for a further 4/6 months before being put on sale.

Color : deep straw yellow

Nose : notes of exotic fruit, mango, papaya, pineapple and coconut, with hints of cocoa butter, followed later by toasted notes of sweet spices and a good minerality to entice the drink.

Taste : consistent with the olfactory notes, fresh, full, savory, not at all rough, with a marked acidity that makes us think it can be very long-lived, persistent.

Serving temperature : 12 ° C

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