Lacryma Christi Lavarubra | Bosco de Medici

DENOMINATION: Vesuvio DOC
TYPE: red
GRAPE: Piedirosso 85%, Aglianico 15%.
ORIGIN: Italy, Campania
AGEING POTENTIAL: 4 years
SERVING TEMPERATURE: 16-18° C
GLASS: wide red wine goblet
ALCOHOL: 12.5% vol.
FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◼︎◼︎
SAPIDITY: ◼︎◼︎◼︎◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◼︎◻︎
TANNICITY: ◼︎◼︎◼︎◼︎◻︎

NOTES BY OUR SOMMELIERS

👁 a beautiful ruby red with purple hues;

👃🏻 the nose expresses notes of violet, geranium, carob and small red fruits including blackberries and raspberries

👄 on the palate it is fresh, velvety, mineral, soft, with pleasant tannins.

FOOD PAIRINGS

This blend of Piedirosso and Aglianico is intense, persistent, with delicate tannin and savouriness that make it very pleasant to drink: pairing it with dishes of character. We recommend it with risotto with meat sauce, pasta with vegetable sauce, roast and grilled meats.

WINE-MAKING AND REFINEMENT

Piedirosso and Aglianico grown in the area of Boscoreale and Terzigno, in a hilly area at an altitude of 250-350 metres above sea level, facing south-west, on sandy soils of volcanic origin. The mild, breezy Mediterranean climate, characterised by the gentle breezes of the Gulf of Naples, allows the grapes to be harvested at the end of September, at full phenolic ripeness. Fermentation takes place in temperature-controlled stainless steel tanks, with maceration on the skins lasting about ten days. The wine matures 10 months in steel tanks before being bottled.

YOU WILL LOVE IT FOR...

its intensity and flavour.

ORIGIN

TERROIR

We are in Vesuvius, a mosaic of colours and scents. The first evidence of oenological traditions can be traced back to Aristotle, who says that the Thessalians planted vines in the area as early as the 5th century BC. Vesuvius is located between the Gulf of Naples, the impetuous chains of the Monti Lattari and the Irpino Apennines.

The area benefits from the winds from the sea which, combined with those from the mountains, provide the vines with the ideal microclimate to grow and produce grapes of extraordinary quality. The soil is formed in part by fall or flow deposits and in part by volcanoclastic deposits sedimented locally by surface run-off water. The production area is divided into two large areas: Vesuvius and Monte Somma. Vesuvius has an irregular morphology and still lacks a defined hydrographic network.

The proximity to the sea and the presence of a milder microclimate characterise the wines produced on this slope. Monte Somma represents the quietest, greenest, most luxuriant facies of the Vulcano, with its broadleaf and chestnut woods, the heroic terracing that climbs up the slopes to the edge of the woods, with its apricot trees and lush, untidy orchards. Strong temperature fluctuations and a cool, humid microclimate characterise the wines produced on this slope. The most cultivated autochthonous vines are piedirosso and caprettone. Other local grapes are coda di volpe, aglianico and falanghina.

WINERY

Bosco de' Medici is a winery in Pompeii whose origins date back to the beginning of the 20th century, when the first nucleus of the estate was established with the Vesuvian vineyards of the old family property. From the first harvests and the production of artisanal wine for family use, the winery moved on in the 1990s to the creation of a full-fledged farm. The definitive leap came in 2014, with the decision to turn production towards viticulture and the creation of the Bosco de' Medici brand.

The estate covers 8 hectares, divided into small plots, right on the slopes of Vesuvius. It is a precious heritage of old vines: the youngest are 40 years old, but in many plots there are 100-year-old vines, still free-ranging on soils composed of sand, lapilli and lava rocks. These are poor, draining soils, characterised by the abundant presence of mineral substances. From an agronomic point of view, Bosco de' Medici follows the principles of organic and biodynamic agriculture, with the utmost respect for a special and delicate ecosystem. Winemaking is carried out in a parcelled manner, following the cru concept, so as to bring out the best characteristics of each individual parcel. The vines cultivated are piedirosso, aglianico, falanghina and caprettone.