Roncaga Bianco, Colli Pesaresi 2024, By Mancini in Le Marche
Grape Variety: 70% Albanella, 30% Pinot Nero vinified in white.
Aroma: Citrus, white flowers, saline minerality, melon and light hazelnut notes with fresh Adriatic character.
Denomination: Colli Pesaresi DOC Roncaglia
Color: Pale straw yellow with greenish reflections.
Taste / Palate: Dry, fresh and mineral-driven with lively acidity, saline texture, citrus fruit and a long savory finish.
Country / Region: Marche (Le Marche), Italy — Pesaro / Adriatic Coast
Winemaking Method: Whole-bunch pressing with cold fermentation in stainless steel tanks to preserve freshness and aromatics.
Vinification: Hand-harvested grapes immediately chilled after picking; cold settling, fermentation below 18°C, no malolactic fermentation, aged on fine lees for 4 months.
Serving Temperature: 8–10°C (46–50°F)
Soils: Silty sandy limestone and clay-limestone soils influenced by the Adriatic Sea.
Aging: Stainless steel aging on lees for approximately 4 months; designed for freshness and medium-term aging potential.
Alcohol Content: 12.5% ABV
Residual Sugar: Dry wine; estimated residual sugar below 4 g/L
Food Pairing: Seafood, shellfish, grilled fish, vegetable risotto, antipasti and fresh cheeses.
Grape Variety: 70% Albanella, 30% Pinot Nero vinified in white.
Aroma: Citrus, white flowers, saline minerality, melon and light hazelnut notes with fresh Adriatic character.
Denomination: Colli Pesaresi DOC Roncaglia
Color: Pale straw yellow with greenish reflections.
Taste / Palate: Dry, fresh and mineral-driven with lively acidity, saline texture, citrus fruit and a long savory finish.
Country / Region: Marche (Le Marche), Italy — Pesaro / Adriatic Coast
Winemaking Method: Whole-bunch pressing with cold fermentation in stainless steel tanks to preserve freshness and aromatics.
Vinification: Hand-harvested grapes immediately chilled after picking; cold settling, fermentation below 18°C, no malolactic fermentation, aged on fine lees for 4 months.
Serving Temperature: 8–10°C (46–50°F)
Soils: Silty sandy limestone and clay-limestone soils influenced by the Adriatic Sea.
Aging: Stainless steel aging on lees for approximately 4 months; designed for freshness and medium-term aging potential.
Alcohol Content: 12.5% ABV
Residual Sugar: Dry wine; estimated residual sugar below 4 g/L
Food Pairing: Seafood, shellfish, grilled fish, vegetable risotto, antipasti and fresh cheeses.
Roncaga Bianco, Colli Pesaresi 2024, By Mancini in Le Marche
Grape Variety: 70% Albanella, 30% Pinot Nero vinified in white.
Aroma: Citrus, white flowers, saline minerality, melon and light hazelnut notes with fresh Adriatic character.
Denomination: Colli Pesaresi DOC Roncaglia
Color: Pale straw yellow with greenish reflections.
Taste / Palate: Dry, fresh and mineral-driven with lively acidity, saline texture, citrus fruit and a long savory finish.
Country / Region: Marche (Le Marche), Italy — Pesaro / Adriatic Coast
Winemaking Method: Whole-bunch pressing with cold fermentation in stainless steel tanks to preserve freshness and aromatics.
Vinification: Hand-harvested grapes immediately chilled after picking; cold settling, fermentation below 18°C, no malolactic fermentation, aged on fine lees for 4 months.
Serving Temperature: 8–10°C (46–50°F)
Soils: Silty sandy limestone and clay-limestone soils influenced by the Adriatic Sea.
Aging: Stainless steel aging on lees for approximately 4 months; designed for freshness and medium-term aging potential.
Alcohol Content: 12.5% ABV
Residual Sugar: Dry wine; estimated residual sugar below 4 g/L
Food Pairing: Seafood, shellfish, grilled fish, vegetable risotto, antipasti and fresh cheeses.
Grape Variety: 70% Albanella, 30% Pinot Nero vinified in white.
Aroma: Citrus, white flowers, saline minerality, melon and light hazelnut notes with fresh Adriatic character.
Denomination: Colli Pesaresi DOC Roncaglia
Color: Pale straw yellow with greenish reflections.
Taste / Palate: Dry, fresh and mineral-driven with lively acidity, saline texture, citrus fruit and a long savory finish.
Country / Region: Marche (Le Marche), Italy — Pesaro / Adriatic Coast
Winemaking Method: Whole-bunch pressing with cold fermentation in stainless steel tanks to preserve freshness and aromatics.
Vinification: Hand-harvested grapes immediately chilled after picking; cold settling, fermentation below 18°C, no malolactic fermentation, aged on fine lees for 4 months.
Serving Temperature: 8–10°C (46–50°F)
Soils: Silty sandy limestone and clay-limestone soils influenced by the Adriatic Sea.
Aging: Stainless steel aging on lees for approximately 4 months; designed for freshness and medium-term aging potential.
Alcohol Content: 12.5% ABV
Residual Sugar: Dry wine; estimated residual sugar below 4 g/L
Food Pairing: Seafood, shellfish, grilled fish, vegetable risotto, antipasti and fresh cheeses.