Grape variety: 100% Montepulciano d’Abruzzo

TERROIR AND GRAPE VARIETY

Area: Fara Filiorum Petri     

Altitude: 300m from sea level

Soil type: clay soil

Exposure to the sun: South

Age of vines: vines planted in 1973 (unique vines with extraordinary characteristics, used also for reproduction)                                                                              

Density of vines per hectare: 1.600

Cultivation system: horizontal (pergola abruzzese)

Yield per hectare: 90 quintals

Harvesting: hand picked in the second half of October

VINIFICATION

Process: the grapes are naturally dried for about one month, then destemmed and directed to small steel tanks for the fermentation under controlled temperatures. At the end of fermentation, both wine and the grape skins are pressed and the wine is stored in steel tanks. Malo-lactic fermentation.
Fermentation

Temperature: 22 °C

Ageing: 12 months in semi-toasted French oak barrels, 6 months in bottles

Alcohol content: 14.5% vol

SERVING INFORMATION

Temperature: 18-20 °C

Food pairing: strongly-flavoured pasta dishes with tomato sauce, roast meats, particularly beef, and semi-mature cheeses.

ORGANOLEPTIC CHARACTERISTICS

Colour: rich ruby red

Aroma: intensely fruity nose with nuances of black cherry and wild berries, fragrance of vanilla                                                               

Taste: well-structured, warm and balanced, with soft tannin