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 are harvested at their technological maturity, to get the desired sugar content and the right acidity. It is best not to move up the time of harvest too much, to avoid obtaining sour, herby products, not at their best aroma.
• IN THE CELLAR
The grapes are vinified “in white” (i.e. off the skins). The must is fermented with indigenous yeasts at a controlled temperature.
Aging takes some months; it takes place in stainless steel tanks, on the lees, which provide the wine with complex and important shades. It continues in bottle.
• SENSORY CHARACTERISTICS
Intense bright pink cherry color. Red fruit (raspberry and pomegranate) nose. Sapidity and tannic sensation give great vitality to the wine. In the mouth: well-integrated tannin and acidity make the wine vigorous and fresh.
• FOOD MATCHES
This wine is perfect to accompany appetizers, pasta dishes, delicate cheeses, light roasts. It is also perfect with simple dishes, like pizza.
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