LUNARIA ANCESTRALE montepulciano d’abruzzo

LUNARIA ANCESTRALE

MONTEPULCIANO D’ABRUZZO DOP

 

ORGANIC and BIODYNAMIC WINE

spontaneous fermentation, con fondo

 

The origin of our Montepulciano refers to the territory of the Peligna valley, with the first written evidence of cultivation dated back to the mid-1700s. Since the last postwar period, its cultivation has been spreading to the entire coastal hilly side and today it represents the main grape variety in the Abruzzo. It can grow both in the inner mountainous areas and the hills, up to the coastal areas. It gives a rich and usually late production, with the harvest starting at the end of September and continuing throughout October. Montepulciano grapes are capable to express the best in terms of power, elegance and aromatic breadth, characterized by a strong anthocyanin charge, a high sugar content and an important acidity.

 

Training system

Tendone or Abruzzese pergola (in local dialect “la capanne”). Traditional expanded training system characterized by a low density of plants per hectare (1,100-1,600), which favors the natural harmony of the vegetative growth and development of roots, bunches and leaves. In the “capanne” harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.

 

Type of soil

Deep clayey soils with veins of limestone.

 

Altitude

Cultivated vineyards at 400-500 m a.s.l.

 

Type of farming
Biodynamic farming with organic and DEMETER certifications. Biodynamic agriculture is important for the microbial life of vineyards and essential for spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens the yeast population and inhibits the spontaneous fermentation. Authenticity and individuality of the biodynamic wine comes from its connection to the land and the weather conditions of a given year. Biodynamics gives to wine its place of origin, defined by the French as “Terroir” (territoriality).

 

MONTEPULCIANO

D’ABRUZZO DOP

 

STILL WINE characterized by:

 

– SPONTANEOUS FERMENTATION

In the cellar the biodynamic winemaker does not use biotechnology and any chemicals corrections and gives to nature the responsibility of creating the wine.
Spontaneous fermentation works precisely with what nature offers every vintage and relies on the strength and health of the vineyard in order to get large grapes covered with microbial flora which plays a crucial role in fermentation.

 

– WITHOUT ADDED SULFITES (less than 10 Mg/lt)

Biodynamic wine does not need preservatives, its grapes have all the elements necessary to naturally stabilize and preserve it over time.
Spontaneous fermentation cannot occur in the presence of sulfites; adding sulfites to grapes or must in the cellar means removing multiple native yeast populations present on grape skin, which are the main player for every biodynamic wine. A wine of great complexity needs as many yeasts as possible.

 

– UNFILTERED CON FONDO

Most of tasters consider clarity as guarantee of quality or excellence and have created the false stereotype of the “perfect wine” which, however, is linked to the imperfect. Extreme filtration impacts the microflora (yeasts and bacteria) and creates a sterile, chemical and lifeless wine.
Unfiltered wine without added sulfites is an ever-changing kaleidoscope of taste with a wide range of flavors starting with a good and slender minerality and a depth of taste.
The production of unfiltered wines with bottom is the genuine and transparent proposal of a wine without additives: “only a biodynamic wine, which, according to the guidelines, does not require additives, can be drunk unfiltered”.

 

– NATURAL TARTARIC STABILIZATION

Have you ever found small crystals glinting at the bottom of the bottle? They are harmless tartaric precipitations, it means that wine “caught cold”.
Biodynamic farming does not allow any physical (refrigeration) and chemical treatments. Winter cold temperatures and time naturally stabilize the wine.
The conventional stabilization technique involves chilling a wine at -5/-6°C for 6/7 days, this is costly energy consuming for the sole purpose of avoiding the presence of few milligrams of harmless tartrate crystals in the wine.

 

Tasting

Color: ruby red color with bright purple reflections.
Nose: wild berry jam, spicy and fresh almond aromas.
Palate: full-bodied, tannic, fresh and satisfying.

 

Food pairings

Soft cheeses, sliced beef and arrosticini.

 

Serving Temperature

10-12°C