The Lacrima Pignocco di Santa Barbara is part of the Pignocco line which marked for Stefano Antonucci, in practical terms, the transition from bank to winemaker starting in 1994, and the transformation of the family winery into the current Santa Barbara winery. The plants grow on medium-textured soils and are cultivated with double overturned spurred cordon: a training system with complex pruning that allows the distribution of production over the entire length of the shoot. The vinification takes place in steel fermenters with temperature control, which never exceeds 24° C; the refinement is also carried out in steel for a short period.

LACRIMADI MORRO D'ALBA PIGNOCCO SANTA BARBARA: TASTING

The Lacrima di Morro d'Alba Pignocco from the Santa Barbara company is ruby red with purple hues. The nose offers the typical scent of a red rose (the Lacrima grape is in fact rich in geraniol, the compound associated with the scent of roses), then raspberry, wild strawberries, blackberries and violets. In the mouth, it is vinous, with hinted tannins and faithful aromatic correspondence with the olfactory profile. Original and immediate wine, it is very good with Crostoli del Montefeltro stuffed with raw ham and stracchino.