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 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 harvest is done manually in 20 kg crates. Harvested in mid-November, it is obtained by drying the grapes in the vineyard, through the vine-shoot pruning below the first bunch of grapes. The drying lowers the official yield set out by the product specification, resulting in the concentration of sugars and all other substances that contribute to the composition of the wine bouquet
• 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. During the day, the cap is broken several times for about 15 days, until the alcoholic fermentation is completed. The must is fermented with indigenous yeasts, with about 8-10 days of maceration.
Aging until malolactic fermentation takes place in vats. After malolactic fermentation, aging continues for at least 12 months, in medium-large oak barrels. Aging continues in bottle.
• SENSORY CHARACTERISTICS
The wine has a bright ruby-red color with purple hues, with a tendency to garnet if aged. The bouquet is very intense and complex, with scents of red fruits and spices. Full, elegant, flavor at the palate.
• FOOD MATCHES
Ideal for large roasts, venison, noble game, braised meat, stews, aged and spicy cheeses. Perfect as a meditation wine..
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• ALCOHOL CONTENT