“A sandy soil with a high concentration of stones, provide a high water drainage favoring soil heating, and consequently yields for by hectare are low and very high concentrations metabolites in must. It produces a wine with high alcohol potential and an important tannic charge. The aging potential of this wine is very high, only after several years of refinement it is possible to appreciate the essence.”
Montepulciano D’Abruzzo D.O.C.
LOCATIONS OF VINEYARDS
Loc. Ponticelli, Santa Maria Imbaro, Chieti.
Medium-textured stony character
260 m above sea level
South – East
Traditional “Pergola Abruzzese”, 1600 vines/hectare
Planting year 1999
YEALD PER HECTARE
7 – 8 tons
Hand selection in late October
The grapes are destemmed, follows fermentation and maceration with their skin at 28 ° C for more than 20 days in small steel tanks. Malolactic fermentation naturally occurs in barriques where the wine is aged for about 24 months. The aging in the bottle is at least six months before marketing.
HOW TO SERVE
ideal companion of tasty and elaborate dishes, very tasty as stewed, stuffed, lamb roasts and “arrosticini” (skewered pieces of meat) typical of our region.
“A sandy soil with a high concentration of stones, provide a high water drainage favoring soil heating, and consequently yields for by hectare are low and very high concentrations metabolites in must. It produces a wine with high alcohol potential and an important tannic charge. The aging potential of this wine is very high, only…
“The grapes are collected in the valley, in the vineyards that enjoy the freshness of the morning. This particular condition gives us grapes with low anthocyanic load and high acidity with sugar content contained.All this in the wine translates into a rosy color, typical floral perfumes of the merlot and a remarkable freshness on the…
“Among the vineyards of Montepulciano we prefer that with a more delicate sun exposure. So that the sugar load is contained and the acidity is more sustained. This gives us a cherry-colored wine with fruity aromatic notes and a fresh and fine palate.”
“The pressing of the whole grapes allows to preserve all the freshness of the grapes typical of this vine. Flavour are fresh and floral. Balanced taste, a sustained acidity maintains the aromatic freshness while keeping in balance with alcohol and phenolic compounds. The appearance is clear and the color is straw yellow with greenish reflections.…
“The grapes are harvested late in order to have a natural fenolic maturation, that will allow for lingering flavour of complex tannins on the palate without the need for a long ageing time. This wine is characterised with a fresh and flowery aroma and by a deep ruby colour.”
“The fermentaion in a controlled enviroment has allowed the formation of a complex aromatic bouquet with hints of citrus and ripe fruits together with light notes of aniseed and liquorice. The pleasant freshness and the fruity taste gives good structured body and lingering flavour on the palate.Clear, and the colour is intense straw yellow.” …
“In the second decade of March, the base wine is bottled with yeasts and sugars for “froth capture”. The refermentation takes place in the bottle (according to the classic method) in rooms with constant temperature (12/15 ° C). The bottles rest horizontally in piles for at least 12 months before disgorgement. At the end of…