Montepulciano is a grape variety originating from Abruzzo. The first attestations of its existence in the region date back to the 18th c.; they are descriptions of the cultivation of Montepulciano in Peligna Valley (Abruzzo). After WW2, its cultivation spread to the entire hilly coastal region. Montepulciano is the main grape variety in Abruzzo nowadays. This is a vine that grows both on the inner mountain regions and on the hills, as well as along the coast.
• IN VINEYARD
Montepulciano is grown in Abruzzese-style pergola, at a height of about 450mt, on South/South-East -facing calcareous and gravelly soil. The vineyards are managed following the organic production method, Reg. (CE) n. 834/2007.
The grapes of the … Riserva project are among the sweetest and keep a very high quality even in less favorable vintages. The harvest is done manually in 20 kg crates.
• IN THE CELLAR
Maceration takes place in vertical steel vats with programmed leaching at a controlled temperature. The must is fermented with indigenous yeasts, with about 8-10 days of maceration.
Aging until malolactic fermentation takes place in stainless steel vats. After malolactic fermentation, aging continues for at least 18 months in medium-large oak barrels. A small part of the aging takes place in small, 225l oak barrels. Aging continues in bottle.
• SENSORY CHARACTERISTICS
The wine has a bright ruby-red color with orange hues. It has a very intense aroma, ethereal and spicy. In the mouth it is soft, with light and sweet tannins, very persistent.
• FOOD MATCHES
Cold cuts, grilled and baked meats, first courses with very structured sauces.
• SERVING TEMPERATURE
• ALCOHOL CONTENT