Three bottle pack “Manoylo”

The Sangiovese red wine produced by Tenuta Manoylo is a wine from the Marche region with a soul and a touch of internationality. The name on the label refers to the grape variety of the same name, which is very common in central Italy, but it is composed of a small percentage of Cabernet Sauvignon, Grenache, Syrah and Merlot. 
An unusual blend, but a perfect match, an intense and refined red, rich in complex aromas on the nose; taut, direct and immediate on the palate, with an almost ethereal length, making it the flagship of Tenuta Manoylo's red wines. 
In the hills around the village of Moresco, in the heart of the Marche region, the vineyards extend halfway between the Apennines and the Adriatic Sea, at an altitude of between 100 and 200 metres above sea level. The climate in these areas is rather mild in autumn and spring, and very hot in summer; the vines enjoy favourable conditions, with medium-textured, predominantly clayey soils. 
The harvest is rigorously carried out by hand in boxes and lasts from mid-September to October, due to the heterogeneous ripening of the grape varieties that make up the blend. 
The grapes are quickly transferred to the cellar for fermentation in steel vats at a controlled temperature of between 18 and 24°C, with a long maceration on the skins that varies from 15 to 25 days depending on the variety. After fermentation, the wine is blended and matured in tulip-shaped cement vats for 8-9 months, followed by a period in large casks, tonneaux and barriques, and then bottle-aged for at least 3 months. 
In the glass it has a ruby red colour with violet reflections. To the nose, it has aromas of undergrowth, ripe red fruit and spices, interwoven with elegant balsamic notes and tertiary aromas from the wood. The palate is dry, warm and savoury, structured and balanced, with velvety and elegant tannins. The aromatic and spicy notes are recalled in the finish, which is long and persistent. 
Perfect with traditional Marche dishes such as maccheroncini with sauce or timballo, it also goes well with red meats, cured meats and mature cheeses.

The 'Passerina' wine is part of the Passo del Borgo line, created by Tenuta Manoylo to present classic labels such as this white wine, made exclusively with the native Passerina grape, very famous and loved by the people of the area. This grape variety owes its name to the "Passeri", birds that particularly appreciate its sweet and juicy grapes. 
Tenuta Manoylo's Passerina invites you to drink with its freshness and immediacy, its aromas of white fleshed fruit combined with pronounced floral notes, making the sip light and enjoyable at the same time.
This very recent reality is cultivated with particular attention to the environmental impact, which is even more important when working with the aim of preserving a village like Moresco, where it seems as if time has stood still. The gentle hills, between 100 and 200 metres above sea level, where the Passerina vineyards are located, are halfway between the mountains and the sea, an area rich in clay, essential for the accumulation of water reserves that can compensate for periods of drought during the hot summer months.  
The strictly manual harvest takes place at the end of September and ensures a careful selection of the best grapes, which are immediately processed in the cellar. The grapes are pressed to obtain the must, which is immediately cooled and sent for fermentation. The process takes place in steel tanks at controlled temperatures between 13 and 16°C. The wine matures partly in steel tanks, partly in cement tanks and the remaining 10% or so in tonneaux. As with the other labels, it is then bottled for at least a year before release.
In the glass, it has a brilliant straw-yellow colour with golden reflections. 
The nose is of medium complexity, dominated by floral notes of lime and hawthorn, with fruity notes of pear and delicate mineral nuances, the fruit of the sea. The palate is fresh and immediate, not lacking in savouriness and softness, with good body and a persistent finish, brightened by light citrus and herbaceous notes.
This Passerina is suitable for a variety of pairings. Perfect as an aperitif, it goes well with hors d'oeuvres, soups, first courses, fish, white meats and medium cheeses.

Tenuta Manoylo's "Pecorino" white wine is made from grapes of the indigenous vine of the same name, the protagonist of a real renaissance. After years of oblivion and the threat of extinction, wineries in the southern areas of the Marches and neighbouring Abruzzo have in recent decades increasingly recognised the potential of this white wine with character. 
Tenuta Manoylo's Pecorino fully reflects the rise and characteristics of the vine, a wine to be appreciated now, but easily forgotten in the cellar, thanks to its acidity, which also gives structure and length to the sip. Full-bodied and complex on the nose, we recommend drinking it in company, perhaps over an informal dinner or lunch. 
This white wine comes from young vines cultivated between 100 and 200 metres above sea level on the hills not far from the winery, in the municipality of Moresco, a medieval village not far from the Adriatic Sea. The vines grow on clayey soils in a rather mild environment influenced by the presence of the nearby sea. The grapes are harvested by hand between the end of August and the beginning of September. The grapes are gently pressed in the cellar and the temperature of the must obtained is immediately lowered. Fermentation also takes place at a low temperature, between 12 and 15°C, in steel tanks. After an initial post-fermentation period in steel vats, the Pecorino is transferred to cement tanks and 20% to wooden tonneaux for further ageing. 
After a year, it is bottled and left to rest for some time in the bottle. 
In the glass, it has a bright straw yellow colour with golden reflections and green tints. The nose is elegant and complex, dominated by intense aromas of white flowers and ripe fruit, enriched by light notes of vanilla and an integrated balsamic note. On the palate, the wine has great structure, full body and a pronounced savouriness, with pleasant mineral undertones. The aftertaste is taut and persistent, with a harmonious finish.
It goes well with fish dishes, especially seafood risottos, but can also surprise with more elaborate preparations.