A wine that warms the body and mind, capable of enveloping the palate in a pleasant caress that enters the core of thoughts, unleashing the pleasure of the senses. Drinking with caution is addictive.
Type
Still red
Still red
Vintage
2019
2019
Certifications
Organic Product - D.O.C.
Organic Product - D.O.C.
Origin
Abruzzo - Italy
Abruzzo - Italy
Varietal
Montepulciano d'Abruzzo
Montepulciano d'Abruzzo
Alcohol content
13.5%
13.5%
Allergens
contains sulfites
contains sulfites
Awards
WOW 2021 The Italian Wine Competition Civiltà del Bere - Silver Award
International Wine Challenge 2022 - Commended Winner
Organoleptic Features
Taste
enveloping with soft tannins, good structure and remarkable body, persistent finish.
enveloping with soft tannins, good structure and remarkable body, persistent finish.
Bouquet
fruity of black cherry, black currant and blackberry with hints of licorice and black pepper.
fruity of black cherry, black currant and blackberry with hints of licorice and black pepper.
Color
Intense ruby red with light purple nuances.
Intense ruby red with light purple nuances.
Food matching
First courses with sauce, legume soups, boiled, braised, roasted, red meats, aged cheese.
First courses with sauce, legume soups, boiled, braised, roasted, red meats, aged cheese.
How to serve
Serve at 18 ° C in a glass that allows oxygenation of the wine.
Serve at 18 ° C in a glass that allows oxygenation of the wine.
Storage
Store away from light and temperature changes, preferably with a bottle lying down.
Store away from light and temperature changes, preferably with a bottle lying down.
Technical Features
Grape production area: Cellino Attanasio (TE) – Abruzzo Italy
Terrain altitude: 350 m. Slm
Soil type: clayey limestone
Processing: organic cultivation
Planting density: 4600 plants per hectare
Growing system: simple Guyot
Harvest: manual late September, early October
Vinification: maceration of the skins with frequent manual pumping over of the must on the skins, vinification in steel tanks at controlled temperature
Malolactic fermentation: yes
Aging: 6 months in steel tanks on noble lees, then in bottle
