Description
Origini del vitigno
Il Montepulciano è il vitigno più coltivato in Abruzzo. Sulla sua origine ci sono diverse versioni, la più attendibile è legata ai Medici che nella loro Baronia di Carapelle (XVII sec.) hanno trasferito dalla Toscana tecniche di coltivazioni della vite e materiale di propagazione.
The vineyard and the appassimento
Montepulciano vines are trained in Abruzzo using the pergola (tendone) and guyot systems. The drying process of the grapes, in Italian appassimento, starts in September with the “cane-cut withering” technique, that consists in stopping the lymphatic flow to the bunches and leaving the grapes to dry up directly on the vine.
The winemaking and the aging of the wine
The hand-picked grapes are crushed and allowed to start fermenting through a pied de cuve made of a small quantity of must that involves all the mass. During fermentation the maceration on berry skins occurs without a controlled temperature for 7-10 days in order to extract the typical intense red colour and it lasts until all the yeasts will die due to the high alcohol content. The alcoholic inhibition of the yeasts activity leaves a certain residual sugar concentration, that will be essential for the balance and pleasantness of the wine. After racking, the wine rests in concrete steels for two months and then transferred in large barrels for four months. All the winemaking and vinification phases are carried out following the “Demeter” standards, that do not require the addition of chemicals or preservatives.
The wine becomes stable naturally.
Testing notes
Broad and intense, the nose is dominated by fruity notes with opening of black cherries and blueberries, followed by spicy scents of tertiary origin aromas (resulting from aging) with notes of cocoa, coffee, tobacco and leather. It is really amazing tasting this red wine made from dried grapes, the astringency of tannins and the freshness of acidity are well matched with the natural sweetness of the wine. Excellent overall harmony, velvety, smooth and with a long persistence.
Food pairing
It pairs perfectly with red meat, liver, game, as well as with chocolate cakes, cherries or dark fruits tarts, cheese with mustard or jams.
Serving temperature
14-16°C
Alcohol content
14,5% vol
