Montepulciano d’Abruzzo DOC.
Harvest by hand between the end of september and the begin of october
The carefully-selected grapes are then destemmed, crushed and subjected to alcoholic maceration for a period of 10-12 days, during which alcoholic fermentation takes place at a temperature no higher than 26°C. Once fermentation is complete, the wine is separated from the skins and conserved in steel containers, where malolactic fermentation occurs. Prior to bottling, the Montepulciano is clarified and filtered, before being aged first in the steel containers and then in the bottle
Markedly spicy on the nose with a slight chocolaty edge; the bouquet presents a pleasant scent of plum and ripe cherry.
Deep ruby-red in colour, with pale violety streaks, tending towards orange as the wine ages. Just the right note of acidity and well-balanced body.
This fine, intense wine goes well with red meat, beef stews, aged cold cuts platters and well-matured cheese.