Count Villa Prandone draws inspiration from a fairy tale handed down for generations in the De Angelis family to present the Marche Sauvignon PGI on the market Belva di terra.

From 85% Sauvignon Blanc and 15% Pecorino grapes, the new wine joins Merlot IX Prandone in the highly qualitative story of the Piceno wine-growing area, whose peculiarities and conformation also give international varieties a recognizable and competitive imprint.

Grandfather Amilcare, who founded the company in the 1950s – explains Emmanuel De Angelis, winemaker of Il Conte Villa Prandone -, he handed down to his children and grandchildren an old story he learned as a child featuring a mysterious nocturnal creature that roamed the ditches and gullies around our vineyards. The beast ate the best grapes but, even if feared by the winemakers, it was respected as it was considered the guardian of the vineyards. With Belva di Terra we wanted to pay homage to our family history with the commitment to maintain and enhance the high intrinsic value of the grapes in their transformation into wine”.

The white varieties benefit in terms of structure, acidity and richness of aromas from clayey soils rich in minerals, from the temperature ranges resulting from the breezes coming from the nearby Adriatic Sea and the Sibillini mountains, as well as from the excellent south-west exposure of the hilly vineyards . The bunches destined for Belva di terra are harvested by hand and chosen with great care. This is followed by whole bunch pressing, racking by natural sedimentation and slow fermentation at a controlled temperature. The Sauvignon ages on the lees of the fine lees for 6 months, one half in tonneaux and the other divided between cement and amphora, in a game of harmonization of the varietal and fragrant aromas with more evolved and balsamic scents. Finally, the two parts are assembled one month before bottling. On the palate Belva di terra confirms the fruity bouquet supported by a pleasant acidity, sensations that remain lively for a long time. In combination, the Sauvignon prefers crustacean crudités, elaborate fish dishes and preparations based on farmyard animals, enriched with aromatic herbs.