Sensory Features: This Montepulciano d'Abruzzo is intense, persistent and fruity on the nose with notes of wild berries and vanilla. Full bodied, well balanced and slightly tannic on the palate with a clean, persistent aftertaste.
Grape variety: 100% Montepulciano
Vineyards: The production area is situated around Ortona and various neighbouring villages. The vineyards have a south-east exposure and the vines’ average age is 30-35 years. The training system is 92% “tendone” or “Abruzzo pergola” (bower), and 8% guyot. The soil’ composition varies from area to area but is mainly clay and/or limestone and the grapes are harvested in October/beginning of November, depending on the production area.
Vinification: More than 90% of the grapes are harvested by hand (machines are not able to harvest the “pergola” vines) once in the winery they are gently de-stemmed and crushed. The crushed grapes are conveyed into stainless steel tanks where a cold maceration occurs at 6°C for 24-36 hours, followed by a fermentation with maceration at 25-26 °C for about 15 days. During the fermentation with maceration several punching downs (done manually or semi-mechanically through pumps) are done, their number decreasing as the fermentation comes to an end.
Ageing: Ageing and malolactic fermentation occur in stainless steel tanks for 95% and only for 5% in oak barrels
Best Served: excellent with the Italian traditional cooking, especially with savoury main courses with tomato sauce, grilled or stewed meat.
