Established in 1984 by Angela and Ercole Velenosi, with no financial capitals, no experience in the wine business and only a few hectares of vineyards in the region of Marche, Velenosi constantly grew through the years, becoming the second biggest family-owned winery of the region and one of the most reputed, valued an respected company, according to major wine guides in Italy and abroad, of the whole country.
With almost 2.5 million bottles produced yearly, over 30 wines and export in 52 countries, Velenosi is a solid reference in the Italian and international wine scenes. Working with one of the top Italian wine makers, Attiglio Pagli, the philosophy of the winery has been to interpret the autochthonous grape varietals of the region, in a way that could be easily understood and appreciated by international markets( Angela Velenosi).
In 2016, Velenosi acquired a small boutique winery in the region of Abruzzo, creating a dedicated line, still carrying the VELENOSI brand, under the name of PROPE. This line includes all the major varietals of the region of Abruzzo: Trebbiano, Passerina, Pecorino, Cerasuolo and Montepulciano and proved to be very successful in different countries around the world.
Roggio del Filare Rosso Piceno Superiore DOC, is the iconic wine of Velenosi, the fourth most awardee wine by Italian guides.
Very recently, Velenosi SRL has been recognized and awarded Five Gold and Four Silver by Shanghai Newspaper, Velenosi are indeed the best quality wines.
Roggio del Filare 2016 – Awarded Gold by Shanghai Newspaper
Single Vineyard, grapes:Montepulciano 70%, Sangiovese 30%. hand picked harvest in October. Average age of the wines is around 45 years. Aging takes place new barriques for 18 months. This wine was the fourth most awarded wine by Italian guides in 2020 ( see the charts attached)
Nose : Intense, complex bouquet with scents of ripe plums and cherries, leading to an extraordinarily fascinating spiced and floral nuances.
Mouth: Great character and essence. Velvety pulp, strong texture, and perfectly tannic, fruity, and spiced. A warm, lingering, full-bodied, and harmonious mouthfeel.
Solestà 2017 – Awarded Gold by Shanghai Newspaper
Grapes:Montepulciano 70%, Sangiovese 30%. hand picked harvest in October. Average age of the wines is around 35 years. Aging takes place new barriques for 12-15 months. This wine was the fourth most awarded wine by Italian guides in 2020.
Nose : Intense and complex. Clear scents of red fruit preserve and nuances of tobacco, cinnamon and licorice.
Mouth : Fruity scents of red currant, cherry and moresco cherry as well as nuances of tobacco, licorice, cinnamon and nutmeg. Good structure, complex and harmonious.
Lacrima Superiore 2018 – Awarded Gold by Shanghai Newspaper
La Lacrima di Morro d’Alba, better known simply as Lacrima, obtained the DOC in 1985. Among the best known wines of the Marche wine production, Lacrima boasts an ancient tradition. Legend has it that in 1167 Federico Barbarossa, who settled in the Castle of Morro d’Alba after besieging Ancona, became one of the main supporters of this delicious drink.
Nose : Elegant aromas of strawberry, cherry, blackberry, blueberry, violet, violet and dog rose.
Mouth: TASTE In the mouth the structure is full-bodied, with a dry taste, with balanced and well-balanced tannic structure, full and persistent flavor and a full return to the aromatic perceptions that make it immediately pleasant and enjoyable. Particular and unrepeatable character.
Pecorino docg VA 2019 – Awarded Gold by Shanghai Newspaper
Harvested by hand, early in the morning or in the late afternoon, with careful selection of the grapes. The bunches are delicately placed in small boxes placed, before reaching the cellar, in controlled temperature cells.
FERMENTATION : It takes place in small steel tanks, at controlled temperature to preserve the aromas of the grapes to the maximum. The must begins fermentation with indigenous yeasts and, only after having carried out between 4 and 5% alcohol by volume, selected yeasts are added. After fermentation, the wine remains in steel tanks at very low temperatures, around 10 ° C and, at intervals that vary between 3 and 5 days, the lees are replaced with fine lees to enhance the softness of this wine.
The province of Ascoli Piceno and all the Marches reached an important milestone, in the 2011 vintage, with the transformation of DOC Offida into DOCG. The enhancement of the territory has allowed the development and diffusion of this grape variety rediscovered for a few years, but today much appreciated and sought after.
NOSE : Fine and elegant, expresses ripe yellow paste fruits. Even the flowers are yellow and clear is the recognition of broom. The bouquet ends with herbaceous memories and hints of sage and thyme, with a persuasive mineral finish.
Mouth : The maximum potential of this wine is detectable on the palate, where the excellent ripening of the grapes has made it possible to achieve the ideal combination of softness and freshness. It is proposed to the taste with great roundness and continues with surprising freshness and flavor. The great structure and pleasant flavor make it an enthralling wine.
Montepulciano Prope 2017 – Awarded Gold by Shanghai Newspaper
Nose : Fresh, with hints of black currant, strawberry, raspberries.
Mouth : Fresh and fruity character; soft and velvety flavor.
Reve 2018 – Awarded Silver by Shanghai Newspaper
Late harvest, early in the morning or in the late afternoon, carried out by hand in small boxes placed in cold storage rooms before reaching the cellar.
After destemming, the grapes are placed in the press where, before passing to a soft pressing, they undergo a slight cryomaceration. After the start of fermentation in steel tanks, having reached about 2% alcohol by volume, 50% of the must-wine is placed in new French oak barrels, where fermentation ends and remains on the lees for about 6 months. The remaining 50% of the must ferments in steel. In both products, after fermentation, bâtonnage is carried out every 3 days. After about 6 months, the wine in barrique is decanted into steel tanks, without separating it from the fine lees. For a further 9 months, the wine remains at a temperature of 10 ° C (to preserve the fine lees) and undergoes pumping over every 5 days. In December the two masses (wine fermented in barrique and fermented wine in steel) are separated from the fine lees and united. The temperature of the tank is brought to around 5 ° C to facilitate decanting, and three to four decantings are carried out, so as to obtain a natural clarification, which allows bottling without filtration. Two souls that merge into one, amazing wine.
Nose : elegant structure and depth, with intense notes of white flowers and ripe fruit, followed by heady vanilla. In this wine you will be able to discover sensual balsamic aromas.
Mouth : Great structure and persuasive opulence, engaging, penetrating and very persistent.
Lacrima Base 2019 – Awarded Silver by Shanghai Newspaper
Collected in small containers in mid-September, the grapes are sent to the company where, after careful and further selection, they are vinified.
After destemming, the grapes are conveyed into steel fermenters, where they ferment at controlled temperatures. The maceration on the skins lasts for about 20 days, during which the pumping over is daily and almost exclusively closed to preserve the fruity and floral scents characteristic of this grape variety.
Nose : Aromatic set of singular richness. Intense, pleasantly fruity with strawberries and morello cherries and floral violet and rosebuds.
Mouth : Taste is soft, slightly tannic, with light herbaceous hints, in perfect harmony with the olfactory sensations.
Prope Cerasuolo 2019 – Awarded Silver by Shanghai Newspaper
Wine with a characteristic and distinctive bright pink color, full flavor, typical of the grape variety of Montepulciano origin, it stands out for its pleasant freshness and intense minerality. On the olfactory examination it releases a floral bouquet with hints of rose and violet, notes of small red fruits, currants and raspberries.
The grapes specially selected for the vinification in rosé are harvested in the first ten days of September.
Once in the cellar the grapes are de-stemmed and conveyed to the press. The whole environment is inerted with carbon snow so that the primary perfumes are not lost, followed by a short cryomaceration for about 6 hours which allows maximum extraction of perfumes. Fermentation takes place at a temperature of around 14/15 ° C. After fermentation, the wine is kept on the fine lees for a few months to increase its structure.
Visciola classica – Awarded Silver by Shanghai Newspaper
Sweet cherry wine, the basic ingredient for vino di visciole is sour cherry (visciola), an ancient wild cherry species (Prunus cerasus), a deep dark red and slightly sour cherry. Based on the traditional recipe, sour cherries are harvested – the we transform the cherry juice to a delicate and aromatic syrup. This product is then decanted for a few days and finally filtered. A syrup with a high concentration of sugar is thus obtained, which is then mixed with wine. This triggers a re-fermentation process combining the two different identities (wine and syrup).
TASTE. This fruit stimulates your taste buds: fresh and ripe wild berries, flowers, blueberries, cherries. Soft in the mouth, highly persistent. Good flavour and acidity, fine smoothness and balance.
FOOD PAIRING Perfect with cherry and sour cherry tarts and pies topped with bitter chocolate.
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