Velenosi Lacrima Di Morro DOC Superiore 2021

Velenosi Lacrima di Morro DOC Superiore is a captivating and aromatic red wine from the Marche region of Italy, crafted from 100% Lacrima di Morro d'Alba grapes. With its deep ruby-red hue and intense floral bouquet, this wine exudes enchanting aromas of violet, rose petals, and ripe dark berries. On the palate, it is fresh and velvety, with a well-balanced structure and lingering aromatic persistence. The superior classification ensures a refined and elegant expression of this rare varietal, making it a standout choice for lovers of aromatic reds.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-Bodied, Aromatic, Floral
Grape Varietal: Lacrima di Morro d'Alba 100%
Tastes Like: Comparable to a Gamay, with violet, rose petals, and ripe dark berries
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Lacrima di Morro DOC Superiore
Region: Marche, Italy
Terroir: Mainly clayey soil at 100-150m altitude
Aging: Aged in stainless steel to retain freshness
Serving Temperature: 14-16°C – Serve slightly chilled

Velenosi is a prestigious winery in the Marche region, dedicated to crafting wines that reflect the authenticity and richness of the local terroir. Their Lacrima di Morro DOC Superiore is produced from vineyards in San Marcello, Ancona, where the unique clay soils and meticulous vineyard management result in a wine of exceptional aromatic intensity and structure. With a focus on preserving the delicate floral and fruit-driven characteristics of this indigenous variety, Velenosi delivers a wine that is both enchanting and complex.

Red Meat: Lamb cutlets, beef carpaccio, or pork tenderloin with berry sauce.
Poultry: Roast duck with cherry compote or chicken cacciatore.
Vegetarian: Beetroot risotto, roasted capsicums, or stuffed mushrooms.
Pasta: Pappardelle with wild boar ragu or tagliatelle with truffle sauce.

Robiola: Soft and creamy, complementing the wine’s floral notes.
Pecorino di Fossa: Aged and slightly spicy, enhancing the wine’s depth.
Taleggio: Creamy and tangy, balancing the wine’s vibrant fruit character.
Gorgonzola Dolce: Mild blue cheese that contrasts beautifully with the wine’s floral aromatics.

Coniglio in Porchetta (Rabbit Porchetta-Style)

Ingredients:

• 1 whole rabbit, deboned (or chicken)
• 100g pancetta, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fennel seeds
• 1 cup dry red wine (preferably Lacrima di Morro DOC Superiore)
• Salt and pepper, to taste

Instructions:

1. Lay the rabbit flat and season with salt, pepper, garlic, rosemary, and fennel seeds.
2. Layer the pancetta slices evenly over the rabbit.
3. Roll the rabbit tightly and tie with kitchen string to hold its shape.
4. Heat olive oil in a pan over medium heat and sear the rabbit until golden brown on all sides.
5. Deglaze the pan with the red wine, then cover and simmer for 40 minutes.
6. Let rest for 10 minutes before slicing and serving.

Tip: Serve with roasted potatoes and a drizzle of the reduced wine sauce for extra flavour.