Description
Montepulciano grapes 100%
Chieti hills area – Maiella slopes
Origin of the vine The valley that gave fruit and life to the Montepulciano vine is the Peligna one, with written evidence as early as the mid-1700s, while news of the production and marketing of “Montepulciano wine” can be found in the Pescara valley since 1821. Since the last post-war period, its cultivation has extended to the entire coastal hilly area and today it is the main grape variety of the Abruzzo region. It is a plant capable of growing both on inland mountainous areas and on the hills, up to the coastal areas.
IN THE VINEYARD
Soil Medium texture – calcareous
Altimetry and exposure Orsogna 432m a.s.l.
Training system Pergola Abruzzo
Manual harvest
IN THE BASEMENT
Vinification The duration of the maceration on the skins is about 10 days. During this period the wine also completes the alcoholic fermentation at a temperature not exceeding 24°C, to then be placed in stainless steel barrels where the malolactic fermentation ends. Subsequently, it is aged for a further 6 months in the bottle.
IN TASTING
View Intense ruby red with slight purplish hues, tending towards garnet with ageing.
Smell Perfumes of red fruits, spices, intense, ethereal.
Taste Full, dry, harmonious, rightly tannic.
IN SERVICE
Recommended pairing Gastronomically it prefers boiled, braised, roasted, noble poultry and aged cheeses.
Temperature 14-16°C
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